This document provides instructions for frying eggs. It recommends using a non-stick pan, fresh eggs, and a small amount of oil or butter heated to moderate heat. The eggs should be broken into a dish and then slid into the pan, where they are basted with fat and cooked to the desired doneness, either over easy, medium, or hard, by turning them over with a spatula after 20 seconds to 2 minutes. Properly cooked eggs should be glossy, moist, and tender, while common mistakes result in eggs that are brown, crispy, blistered, odd-shaped, or sticking.

2. ~SAUCE PAN(preferably non-stick)
~DISH TURNER

3. ~FRESH EGGS
~OIL or CLARIFIED WHOLE
BUTTER,as needed for frying
~SALT,as needed
~GROUND BLACK PEPPER,as
needed

4. 1.Select very fresh grade AA eggs for best
result.
2.Break the eggs into a dish.
3.Add about 1/8 inch fat to the sauce pan
and set it to a moderate heat .Too much fat
will make the egg greasy. Less fat will
cause them to stick, unless a pan with a
nonstick coating is used.

5. 4.When the fat is hot enough , slide the egg
into the pan.
5.Tilt the pan, allowing the fat to collect at
the side of the pan, and baste the eggs
with the fat as they cooked.
6.Season the eggs with salt and pepper and
serve at once.

6. Eggs over easy, medium or hard :turn
the eggs over near the end of their
cooking time with a spatula and cook
them on the other side until done as
desired,20 to 30 seconds for over
easy , 1 minute for over medium , 2
minutes for over hard.

7. ~GLOSSY
~MOIST
~TENDER
COMMON PITFALLS
~EGGS BROWN AND CRISP
~EGGS WHITE BLISTERED
~EGGS ODD-SHAPED
~EGGS STICKING

8. THANK YOU
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