Everyone knows that when you fry an egg, you have to use some kind of oil or butter to cook with, right? Mmm, maybe not! Lisa Steele, who wrote the new cookbook Fresh Eggs Daily says the next time you break out the old frying pan, try using heavy cream, as opposed to oil, butter or margarine. She says it really opens up the flavor of the egg and adds a really different dimension! For example, Lisa told Tonia the whites of the egg get very creamy and pillowy. Her cookbook has a lot of great ideas on how to prepare eggs in a manner you probably would not expect. Find Lisa and some of her ideas on social media today!
- 1/2 cup heavy cream
- Fine salt
- Freshly cracked black pepper
- 4 large eggs
- Fresh thyme leaves, for serving (optional)
- Toast or biscuits, for serving (optional)
- Frisée salad, for serving (optional)
Step 1
In a large skillet over medium-high heat, add the cream and swirl the pan to cover the bottom. Lightly season with salt and pepper and heat until the cream starts to boil, about 1 minute.
Step 2
Carefully crack the eggs into a small bowl and gently slide them into the cream. As the eggs cook, the cream will boil, start to evaporate and the butter fats will start to caramelize around the edges. Watch carefully, and turn down the heat if the cream begins to burn.
Step 3
Cook until the egg whites are set but the yolks are still a little runny, 5 to 8 minutes (a couple of minutes longer, if you want firmer yolks.)
Step 4
Remove from the heat and use a spatula to separate the eggs and slide them onto plates. Scoop up any caramelized cream bits and add them to the plates. Lightly season with more salt and/or pepper, sprinkle with the thyme, if using, and serve with toast or biscuits and/or a lightly dressed green salad, if desired.
