One from the archives
This is a surprise. Earlier today I was trawling through a large folder, home to loads of mostly seascapes I’d shot nearby, on my hard drive. As my C drive was choker I decided to delete lots of unwanted photos, and found some early test shots of food from 2½ years ago toward the end of the folder. Long before I’d even considered doing a blog about food. Having said that this is probably going against the grain where my recipes are concerned, as most of them are fairly health conscious. This ain’t! Especially if eaten at what we refer to as a ‘greasy spoon’ cafe in most English towns and cities (I don’t remember eating this outside of England). Although, the eggs I’ve used were free range (cage free) and the chipped potatoes organic. However, the ham was processed. If ham was freshly cut off the bone from a leg of ham that was bought from an artisanal butcher then things would be very different. As for the photo! Well, what can I say. I was trying to gauge if my camera would work well in macro mode back then. And this was definitely before I started rummaging through local Charity shops to find fabrics and food props. Still, I do want to continue with my British breakfasts so I’m going with, even if I have no intention of updating the photo quite yet. It’s very seldom I eat this kind of thing these days. Besides, I’m not looking forward to piglet returning from its extended summer hols – I’m a nervous wreck every time the doorbell rings!
How to fry an egg:
- Put a large heavy-based pan or skillet on electric heat No 3. Don’t add oil until the pan heats and the egg is needed. When pan is hot take off heat and reduce heat to No 2. If cooking other ingredients for breakfast then try and do the egg last, and keep pan on low heat. When the egg is needed put the pan back on heat No 2, add a glug of oil (a light olive, rapeseed or sunflower) and carefully crack the egg into the pan. Allow to settle before trying to lift its edges with a fish slice. Keeping the egg toward the side of pan tilt slightly and spoon the oil over the egg white. If keeping it sunny side up then do spoon oil around the base of yolk, as I really don’t like any of the white to be at all runny. Keeping the pan on lowish heat prevents the underside from getting scorched, crunchy and definitely overcooked. When the egg white is firm if gently prodded with a fork take off heat until needed.
All photographs within Feed the piglet:
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Perfect macro shot! When this popped up in my reader I went WOW!
Seriously? Photo is a bit rubbish. Although, this is exactly how I like a fried egg. The oil around the yolk, unfortunately, leaves it looking as if the egg white is runny. Abhor fried eggs if they’re crunchy underneath!
Seriously! I saw that yellow yolk, fork, everything up close and very sharp. I like it.
I guess it’s kind of graphic-y, which probably helps. I did crop into square deliberately to centre the yolk as much as poss. This is proving to be a learning curve!
I agree with you on the crunchy underside of fried eggs. I’m more of a poached egg gal. :)
Poached eggs are quicker. Although, I don’t order them in cafes as they just might use vinegar in the water. I don’t even use salt.
Are you not a fan of vinegar? Or do you think it changes the texture of the egg?
In salads and on chips, the latter occasionally. I far prefer the clean taste of a poached egg where I use a deep saucepan with lots of water, bring that to a boil, swirl, reduce heat and drop the egg in. When it floats it’s perfectly cooked!
I love fried eggs and that’s how I always take my eggs, most of the time. I love that beautiful photo you have of the egg. It really “popped” on my reader.
Isn’t that funny. I’m glad I went with. Perhaps as the yolk is almost centred helps. I’ll have to try and look at the food on the plate more closely from now on. As I’m usually too busy with the details of styling, or trying – in my case!
Simple and yet a very delicious post with a perfect direction. You are a great food photographer, Johnny. I need to learn and improve. :D Fae.
So do I! When I look at older posts occasionally my heart usually sinks. Still, learning all the time. And, this post is proving that I need to look at the food more often, rather than the overall balance using props.
Another fabulous photo! And I love eggs/chips/ham. My favorite lunch after golf in the UK was this meal with back bacon. My English friends thought it was a riot that the foodie-American thought this was the best thing on the menu. But you are right about that perfectly fried egg — add the just-cooked back bacon and chips. Yummmm.
Isn’t it so good! Something as simple as this. Yes, probably better with bacon. Have to admit this was never ordered in a cafe that I hadn’t been to as so few places here can manage decent chips. How is it possible they get that so wrong. Really amazes me.