{"id":6297,"date":"2013-03-04T04:41:35","date_gmt":"2013-03-04T04:41:35","guid":{"rendered":"https:\/\/new.igihe.com\/how-to-fry-an-egg\/"},"modified":"2013-03-04T04:40:36","modified_gmt":"2013-03-04T04:40:36","slug":"how-to-fry-an-egg","status":"publish","type":"post","link":"https:\/\/new.igihe.com\/english\/how-to-fry-an-egg\/","title":{"rendered":"How to Fry an Egg"},"content":{"rendered":"<p>{{Learning how to fry an egg is very important. One of the nicest things you can do to a simple, hearty dish is top it with a fried egg &#8211; check this out if you don&#8217;t believe me.}}<\/p>\n<p>Here&#8217;s what you&#8217;ll need: <\/p>\n<p>&#8211; 1 egg <\/p>\n<p>&#8211; 1 tablespoon of butter per egg (if frying 2 eggs at the same time, use 2 tablespoons of butter) <\/p>\n<p>&#8211; A nonstick or well-seasoned cast-iron skillet, lid optional if you want your egg more well-done <\/p>\n<figure class=\"spip-document spip-document-2089 aligncenter\"><img decoding=\"async\" src=\"https:\/\/en-images.igihe.com\/png\/bta.png\" alt=\"\" \/><\/figure>\n<p>Melt the butter as shown above,<\/p>\n<p>Melt the butter over medium heat in the skillet or pan. <\/p>\n<figure class=\"spip-document spip-document-2090 aligncenter\"><img decoding=\"async\" src=\"https:\/\/en-images.igihe.com\/png\/btas.png\" alt=\"\" \/><\/figure>\n<p>Tilt pan to coat as seen above<\/p>\n<p>Tilt pan to coat the bottom evenly with butter. It should be hot and foamy but not browning at all. <\/p>\n<figure class=\"spip-document spip-document-2091 aligncenter\"><img decoding=\"async\" src=\"https:\/\/en-images.igihe.com\/png\/egs.png\" alt=\"\" \/><\/figure>\n<p>Crack the egg into the pan as seen in photo<\/p>\n<p>Crack the egg into the pan, keeping the yolk as close to the center as possible. This will help the white cook evenly. <\/p>\n<figure class=\"spip-document spip-document-2092 aligncenter\"><img decoding=\"async\" src=\"https:\/\/en-images.igihe.com\/png\/wew.png\" alt=\"\" \/><\/figure>\n<p>Fry the egg (see photo above)<\/p>\n<p>Fry the egg for about two minutes or until the white is almost set. At this stage, you can cover it with a lid until the top is cooked to your liking. <\/p>\n<p>This will result in a well-done sunny side-up egg. <\/p>\n<figure class=\"spip-document spip-document-2094 aligncenter\"><img decoding=\"async\" src=\"https:\/\/en-images.igihe.com\/png\/edf.png\" alt=\"\" \/><\/figure>\n<p>Flip for over-easy <\/p>\n<p>For an over-easy or over-medium egg, gently loosen any stuck edges of the egg from the pan using a thin spatula (a thick one might mangle the still-cooking white) until you can move the egg around by shaking the pan. <\/p>\n<figure class=\"spip-document spip-document-2093 aligncenter\"><img decoding=\"async\" src=\"https:\/\/en-images.igihe.com\/png\/fv.png\" alt=\"\" \/><\/figure>\n<p>Cook the other side for over-easy <\/p>\n<p>Flip the egg with the spatula and cook the other side for another 30 seconds for over-easy or another minute to minute and a half for over-medium. The longer you cook after this step, the less ooziness you&#8217;ll get from the yolk. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>{{Learning how to fry an egg is very important. One of the nicest things you can do to a simple, hearty dish is top it with a fried egg &#8211; check this out if you don&#8217;t believe me.}} Here&#8217;s what you&#8217;ll need: &#8211; 1 egg &#8211; 1 tablespoon of butter per egg (if frying 2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[75],"byline":[170],"hashtag":[],"class_list":["post-6297","post","type-post","status-publish","format-standard","hentry","category-lifestyle","tag-homenews","byline-igihe"],"bylines":[{"id":170,"name":"IGIHE","slug":"igihe","description":"","image":{"id":0,"url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&d=mm&f=y&r=g","alt":"Default avatar","title":"Default avatar","caption":"","mime_type":"image\/jpeg","sizes":[]},"user_id":8}],"contributors":[{"id":170,"name":"IGIHE","slug":"igihe","description":"","image":{"id":0,"url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&d=mm&f=y&r=g","alt":"Default avatar","title":"Default avatar","caption":"","mime_type":"image\/jpeg","sizes":[]},"user_id":8}],"featured_image":null,"_links":{"self":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts\/6297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/comments?post=6297"}],"version-history":[{"count":0,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts\/6297\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/media?parent=6297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/categories?post=6297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/tags?post=6297"},{"taxonomy":"byline","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/byline?post=6297"},{"taxonomy":"hashtag","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/hashtag?post=6297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}