Step-by-Step Guide to Make Speedy Fried Egg and fries

Fried Egg and fries. A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried with minimal accompaniment. Mike demonstrates the best way to fry a perfect egg. Sunny side up, over, soft, medium, or well.

Fried eggs and boiled eggs are similar in terms of vitamin and mineral content. The heat applied to both may reduce boiled and fried egg nutrition. Are Fried Eggs Worse for You Than Boiled Eggs? You can have Fried Egg and fries using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Fried Egg and fries

1. You need of oil for frying.
2. You need 2 of eggs.
3. You need 1 of fresh tomatoes.
4. You need 1/2 of small onions.
5. Prepare 2 of fresh pepper.
6. You need to taste of salt.
7. You need of fried Yam.
8. Prepare of fried plantain.

Flipping your fried eggs is one of the most intimidating acts of any beginner breakfast chef. The goal of a lightly crispy, well-cooked white and a runny yolk is not difficult to get, however, with a little practice. There's nothing as splendid as a perfectly fried egg, which can go with just about any meal you can. A perfectly fried egg is no mystery—it just takes a bit of practice in order to achieve mastery.

Fried Egg and fries instructions

1. Heat up frying pan, add little oil; break eggs in a small bowl, dice onion, tomatoes and pepper then set aside, add salt and whisk properly then set aside.
2. Once the oil in the frying pan is hot, add onions after a minute add tomatoes and pepper then whisked eggs and fry till its about to caked then scramble, remove from heat once its ready.
3. Serve fried eggs with fried yam and plantain.

Sunny side up or over easy, here's how to do it right, every time, with a video, step by step instructions, and photos. A fried egg is a beautiful thing. It's breakfast in fewer than five minutes. It's some extra oomph for your salad. It's what turns a bowl of rice and leftover I generally prefer frying eggs in a nonstick skillet or a well-seasoned cast iron skillet so that sticking is never an issue.