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Fried Eggs
Serves: 1
A symbol of the great Scottish breakfast, fried eggs are a real family
favourite.
Ingredients
1 Large Scottish
Produced Quality Egg
3 tbsp vegetable oil
or
25g (1oz) butter with 1 tbsp vegetable oil
Buttered toast
Grilled bacon
and tomatoes to serve (optional)
Method
Place 3 tablespoons of vegetable oil or 25g
(1oz) of butter with one tablespoon of vegetable oil in a small frying pan and
place over a medium heat. When the oil is hot, use a knife to crack the shell
and tip the egg straight into the hot fat. Cook over a low to medium heat for 1
minute or until the white is set. Tilt the pan slightly and use a teaspoon to
scoop the surplus hot oil/fat over the top of the egg until the yolk is cooked
to your liking. For soft turned over eggs, carefully slide a
spatula underneath the cooked egg and flip over to cook the yolk for 1 minute.
Once cooked, lift the egg from the pan using a spatula and place onto kitchen
paper to drain excess fat. Serve with a slice of buttered toast or rashers of
grilled bacon and tomatoes.
Frying Tip
To prevent the egg sticking to the
pan during frying, sprinkle a little salt on the hot butter or oil before adding
the egg to the pan.
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