This is a quick post inspired by c9 r&e ...I have a fondness for my cast iron pan so I use it for almost anything. It's practically indestructible and it does retain heat very well, and above anything it's cheap and highly effective.
Some olive oil, a dash of butter for taste, the olive oil brings down the boiling point of the butter so it won't get burned so fast.
Add egg to medium high or medium heat.
Add a pinch of salt and fresh grounded black pepper.
I just flipped the egg once and let it sit for two seconds before turning off the heat. Notice that the saute pan has a curved edge and that facilitates flipping.
The toast is used to suck up the yolk.
Simple.
No comments:
Post a Comment