It was the humble thing to do.Adding a minimal protein to a morning porridge with some sautéed greens or over a few spears of asparagus sprinkled with cheese that melted instantly under the blanket the fried egg provided.It frequently adorned a pizza or even oozed over the top of a juicy burger if we craved some extra protein. Lately, however the once always fried egg has not been desired by any of my bears or myself, instead eggs were mainly used for baking or in creating crepes.Even though we have been consuming the same pasture raised eggs despite the price hikes, its structure feels and taste different to me and what used to be a good thing faded away in our nest. I have however, revived the fried egg idea by tinkering with this near-perfect frying technique. I still pour a little too much olive oil in a pan but instead of cracking the egg into it, I first sprinkle in about half teaspoon of cumin and turmeric.
This micro-upgrade adds a lot of color and enhances the flavor of the ground spices—a game changer since the now infused oil splashes over your eggs making them an even more perfect and instant food.Don’t be afraid to use a lot of olive oil; you want your egg to be sloshing in it aiding its crispy edges yet maintaining its golden luscious yellow middle. Remember your hand has control—be certain the heat is on medium high and don’t let your eye stray because before you know it your spiced sizzling oil will cook it in no time. Welcome back my delicate protein friend, welcome back.