I might have said it before...but I will say it again.
Eggs are the perfect food.
I love them in all forms...soft boiled, fried, poached, in frittatas, quiches, cookies and cakes.
I even have backyard chickens so that eggs are always at hand.
Though, I must admit I have trouble making the perfect fried egg with out stickage to the pan.
Recently, I splurged and purchased a le cruset braising pan (from the outlet) and also learned that eggs won't stick if you use enough oil and if the eggs are at room temperature.
Did you know that?
I knew to have eggs at room temp for baking but it never occurred to me for frying.
So, yesterday I tried it.
See above photo.
Backyard fresh eggs (look at how tall the yolks stand!)
Look at the amount of EVOO in the pan.
Yep, they still stuck to the pan.
What am I doing wrong?
I am open to advice because I want to prepare and make the perfect egg every time.