The most famous restaurateurs in the world, when deciding whether to hire a cook, sometimes ask them to fry an egg as the first task. It would seem that this is easy to do, but in fact it is not! To cook an egg really well, one needs to know food chemistry, a critical skill for any chef and, of course, one needs to have experience in cooking. In Bessarabia, one of the most popular breakfasts is fried eggs with local fragrant and sweet paprika, and any Bessarabian hostess fries an egg no worse than a real chef.
The most famous restaurateurs in the world, when deciding whether to hire a cook, sometimes ask them to fry an egg as the first task. It would seem that this is easy to do, but in fact it is not! To cook an egg really well, one needs to know food chemistry, a critical skill for any chef and, of course, one needs to have experience in cooking. In Bessarabia, one of the most popular breakfasts is fried eggs with local fragrant and sweet paprika, and any Bessarabian hostess fries an egg no worse than a real chef.- Prep time: 1 minutes
- Cook time: 4-5 minutes
- Serves: 1
- Difficulty: easy
- Course: breakfast
- Cookware: frying pan
- Cuisine: Bessarabian
Ingredients
- 3 eggs, room temperature
- 5 g butter
- Bessarabian / sweet paprika
- salt
Cooking method
Step 1
Heat a frying pan over medium heat. Add butter and reduce heat to low. When the butter has melted, pour in the eggs into the pan one at a time. Cook until the whites are completely set, including the ones around the yolk. Remove from heat. Transfer the eggs to a plate, sprinkle with salt and sweet Bessarabian paprika, and serve immediately.
My tips and tricks:
Don’t be lazy and crack the egg first into a small bowl. Pour it gently into the pan and as close to the bottom as possible so that the yolk remains intact. The butter will sprinkle much less, the eggs will have more even shape, and there will be no shells.
- 3 eggs, room temperature
- 5 g butter
- Bessarabian / sweet paprika
- salt
- Heat a frying pan over medium heat. Add butter and reduce heat to low. When the butter has melted, pour in the eggs into the pan one at a time. Cook until the whites are completely set, including the ones around the yolk. Remove from heat. Transfer the eggs to a plate, sprinkle with salt and sweet Bessarabian paprika, and serve immediately.