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fried eggs!

Love 'em! I put them on hamburgers! What else an I put them on?

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  1. I love to chop up a couple of just-barely-cooked over easy fried eggs into certain pasta preparations.

    4 Replies
    1. re: woodleyparkhound

      which pasta dishes. I need ideas or recipes!

      1. re: lilmomma

        OK, here's the basic "recipe" - there could be a million variations. I wrote this up for a friend who is a cooking novice - sorry if it sounds simplistic.

        Have ready:

        about a cup of chopped fresh Italian flat leaf parsley (I use 1/2 - 1/3 of one bunch depending on the size of the bunch)

        about 4 large chopped sun dried tomatoes (packed in oil)

        about 5 cloves of chopped garlic

        1/2 t. or so dried crushed red peppers (hot)

        juice of 1/2 lemon, with chopped zest of 1/2 lemon

        pepper grinder

        grated parmegiano reggiano cheese (or romano)

        an empty mug

        a colander in the sink

        set two eggs on the counter

        put two dinner plates in the oven on the lowest heat (optional)

        1. Bring a large pot of water to a boil. After it boils, throw a handful of salt in it. For two people, put in 1/2 box of DeCecco pasta (I prefer spaghetti) or 2/3 box if the people are really hungry. Set the timer for 2 minutes less than the time recommended on the box.

        2. Once the pasta is cooking, in a large skillet on medium, heat about 1-2 T. of olive oil. Add garlic, cook till you can smell it, about a minute. Add tomatoes and maybe a tiny bit of oil from the tomato jar. Cook for maybe a minute or less. Add lemon juice/zest and hot pepper, bring to a boil, stirring, then take off heat. (Keep your eye on the pasta timer - you don't want to cook the "sauce" too much).

        3. When there is 2 minutes left on the timer, bring the sauce back to a boil, crack the eggs into it and grind pepper onto them. As soon as the eggs are just barely cooked enough so that you are able to turn them, turn them, then remove the pan from the heat.

        4. Just before the pasta is ready, take the mug and remove 1/2 cup or so of pasta water; set it aside.

        5. When the timer goes off, taste a strand. If it's too hard, let it cook one more minute - no more.

        6. Put the skillet back onto the heat just before you drain the pasta.

        7. Quickly drain the pasta (not thoroughly - it's fine if there is still some water clinging to it) and dump it into the skillet.

        8. Quickly add the parsley and about 1/4 c. of grated cheese. Stir it quickly, breaking up the eggs as you stir. Add about 1/4 - 1/2 c. of water if the pasta seems dry, which it most likely will. Stir and turn the heat off - there is enough heat in the pan to slightly wilt the parsley - you don't want to overcook the parsley. You might want to grind more pepper and add more cheese at this point.

        9. Put on plates - more cheese and more pepper is optional at this point.

        10. Receive accolades! :-)

      2. Make a breaded veal, pork or chicken cutlet and slap your fried egg on top of that. It's called "a la Holstein." (I'm simplifying the recipe, but you can easily Google it.)

        A fried egg on the right kind of pizza is delicious too.

        1 Reply
        1. re: ttoommyy

          I had a fried egg on top of a bolognese pizza at Beauvais airport. It was really rather good.

          1. re: inaplasticcup

            Bibim bahp. YUM!!! One of my all time favorite foods.

          2. Make toad-in-a-hole, cut the middle out of bread, lather both sides with butter and fry up in the pan, add egg, egg will cook, along with the bread. Also I like to add a dippy fried egg on top of homemade sausage patties. Cut the egg down thru the patty and let the yolk run all over the patty.

            7 Replies
            1. re: kpaumer

              Arg... huge pet peeve of mine. Toad-in-the-hole is with bangers (sausages) and yorkshire pudding. What you describe is just an egg fried in the middle toast.

              1. re: velochic

                I agree with velochic 100000%. What kpaumer describes is what my Nana called a 'One-eyed Riley'.

                1. re: Billy33

                  funny, not being a brit i always thought toad in the hole was just the egg peeking thru the toast hole too, but just this morning this came up on my FB feed:
                  http://www.bbcgoodfood.com/recipes/15...
                  makes more sense.

                  1. re: Billy33

                    I've always called it "Egg in a Nest." AKA, according to this website, Egg in a Saddle (sort of makes sense) and Egyptian Egg (huh?).

                    http://familyfun.go.com/recipes/egg-i...

                    1. re: small h

                      I'd never heard of the phenomenon, but DH's mom made eggs in a frame- cut the middle out with a glass, then fry bread and egg together. I never saw the point, myself, but it's only been the last ten years I've eaten breakfast since I became an adult. My beloved MIL had five kids, which changes the picture somewhat. She was also a Home Economics major circa the late 1940s or maybe 1950. She's very sophisticated now, but you can find a lot of midwest American homemakers in her circle of friends- some of whom embraced the 21st century and some who didn't. :-)

                      1. re: EWSflash

                        +1 on calling it eggs in a frame, one of my favorite breakfasts as a kid.

                    2. re: Billy33

                      Believe it or not, there was a thread about what folks call these eggs a while back!
                      http://chowhound.chow.com/topics/763089

                2. Like butter or bacon, there's not a lot that isn't improved by a runny egg. I love one over a frisse salad or, as the ultimate guilty pleasure, over french fries.