For foods 11 we received an assignment to cook a basic egg dish. I decided to fry up a couple of eggs and serve them on top of some toasted naan bread for lunch and took some photos to document along the way.
To start I put butter in a pan and melted it on medium heat. The low heat ensures the egg won’t cook too fast on the outside and remain raw on the inside, and the butter keeps them from sticking to the pan. Once I cracked the eggs open and added them to the pan, I then sprinkled them with salt and pepper so the flavour is cooked into them rather than added on top afterwards.
After this it is mainly a waiting game as you watch the eggs to make sure you flip them at the right time otherwise the yolks could be over or undercooked according to your preference. I personally like my eggs over-easy so I waited for the whites to be cooked almost completely before flipping them to finish whatever part of the eggs wasn’t cooked on top.
After I flipped the eggs and left them for roughly 30 seconds, I quickly turned them back over again to ensure the yolks didn’t cook more than I wanted before taking them out of the pan and moving them onto my plate. I put them on top of my already toasted naan bread and broke the yolks to spread over the naan and distribute the flavour before sitting down at the kitchen table to enjoy them.