In all of our shops we proudly stock the Chilli Peanut oil made by our friends at Bones Pickles. Here’s a quick guide to making the perfect fried eggs to be smothered in some of the oil and enjoyed with whichever Grizzly loaf you like——you can’t really go wrong.
The ideal fried egg looks like this: an egg white that’s soft but fully cooked and a runny yolk that makes for a golden spread for your toast. There are just a couple things to keep in mind when frying an egg to perfection.
First, preheat either your nonstick pan or stainless steel pan over medium-high heat. With stainless steel you need to ensure the pan is very hot before adding your oil. A drop of water should skip and glide across the hot stainless steel surface as an indication of the pan’s readiness. The advantage of nonstick is that you don’t have to worry about this water test. Regardless of the pan, you should use about 3/4 teaspoon of oil per egg being fried, and the oil should be hot enough that it shimmers and glides around the pan like water before you add the eggs.
Before we give you the best trick we can, let’s chat about the anatomy of an egg. Inside the shell are basically three parts. There’s the loose albumen which is the white of the egg that easily separates from the yolk. The next (and trickiest) part is the firm albumen, and this is the egg white that the yolk is encased in. If you cracked an egg into your hand, the loose albumen would fall right through your fingers, but the firm albumen would cling to the yolk and be gloopy in your fingers, not really wanting to fall through. Then, of course, there’s the yolk.
When you crack an egg into the hot oil in your pan, it should sizzle as it comes in contact with the hot oil in the pan. Immediately, you want to use either a spatula or your finger to gently break open the firm albumen. A few good prods will do, as this opens the pocket and allows the liquid inside the firm albumen to come out and meld with the rest of the cooking egg white. Not doing this is what makes for either an uncooked egg white near the yolk or an overcooked bottom of the egg while you cook the thick egg white all the way through. Breaking this open (and being careful not to open the yolk) lets both the loose and firm albumen finish cooking around the same time, preserving that delicious jammy yolk and avoiding a rubbery egg white.
Once the egg has been sizzling and is mostly opaque, check to see if the white easily comes loose from the pan with the gentle lifting of a silicone spatula. If it doesn’t, give it a few more seconds before checking again. If it does, gently flip the egg and let it cook on that side for only 30 seconds before removing from the heat. Sprinkle the egg with salt, cover with a few good spoonfuls of Bones Pickles’ Chilli Peanut oil and eat it with your favourite Grizzly loaf——might we suggest the Superseed or the Country Sourdough.
