Читать книгу A Girl and Her Pig - April Bloomfield - Страница 17

My mom isn’t good at cooking much, but she makes the best fried egg sandwich. She gets the egg really crispy and golden around the edges, and now that’s how I cook mine. The key is to get your pan and oil nice and hot, so that when the egg hits the hot fat, it sizzles and spits. I sprinkle the setting white and gleaming yolk with Maldon salt, crushed between my fingers. I like my eggs spicy, so they also get some crumbled pequin chilli. I can’t stand snotty whites – there’s nothing worse – so I’ll often cover the pan for a few seconds as the egg fries, or baste it with hot fat.

I love a fried egg on toasted crusty bread, perhaps with bacon that’s a little crisp but still floppy (I find that when bacon or pancetta is very crispy, you can’t taste the pork). And I love a fried egg on bubble and squeak, the yolk spilling over the top with a poke from your fork.

A lot of people like to eat two eggs at a sitting. I like to eat one. One is perfect.