The Perfect Egg

This could end up being one of my most controversial posts ever!  We will be discussing The Perfect Egg today and things could get a little dicey.

Let me be specific.  The perfect egg, in my opinion, is a fried egg.  You may feel otherwise, voting for scrambled or poached but since it is my blog we are going to be learning how to make the perfect FRIED egg.

For a start, no matter what style of eggs you are making the egg can only be as good as the chicken who laid it.  I have my own chickens so I know exactly what they eat, how much time they are running around the yard getting exercise and where they roost and lay their eggs.  One of the hallmarks of the farm-raised, grass-fed, free-range, scratch in the dirt chicken egg is the color of its yolk.  Can you see the sunny golden color of the yolk in the picture?   Oh, the creamy radiant yolk!

Another issue is what utensils you use to fry your egg.  I prefer using a cast-iron skillet.  I have tried many pans but feel cast iron yields the best results.

The Perfect Egg

Ingredients

1 pasture-raised egg

olive oil, butter, ghee or bacon fat

Pink Himalayan Salt

freshly cracked pepper

DIRECTIONS

1. The key is to have an evenly heated cast iron skillet.  The temperature must be on the lowest setting.  In order to succeed, you must have patience.
2. The next important step is to have enough fat to cook the egg.  You absolutely do not want your egg to stick.   I use a small 5 inch cast iron skillet to cook my eggs in.  The size of your pan will determine the amount of fat you need.  I use two tablespoons of fat in my small skillet.
3. Once your skillet is heated (usually 5 minutes on my stove) and you have the fat of your choice melted in the pan, gently crack the egg.
4. Sprinkle with salt and pepper.
5. When the egg white is no longer clear flip the egg and cook it for 30 seconds more.

Voila…The Perfect Egg!

Enjoy!

Blessings,

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