(upbeat music)
- Hi, I'm Chef Jacques Pépin,
and this is, "American
Masters At Home".
There is no thing as simple
and as good as just a fried egg.
There is a way of doing it,
I mean my way of doing it
not everyone way but mine.
So, a tablespoon
of butter in there,
two eggs,
always break the egg
on something flat
like this up to open your egg.
Otherwise when you do it
on something pointed like this,
it push the shell inside
often break the yolk
and introduce bacteria,
So something flat this way.
Okay.
So, the idea here is to do it
at relatively low temperature,
which is not exactly what
you do in a Cafeteria,
because cooking it
at low temperature
will give you an eggs
with very tender Egg white
and that was the idea,
when I was kid you were taught
how to do it so it
was very tender,
the white no crustiness around,
and cooking slowly this way.
So it's very tender.
So just melt the butter,
and a couple of eggs
will go in there,
a dash of salt on top of it,
rest of the seasoning
will come later.
And here, now I'm going
to reduce the heat
to very low and
I wanna cover it,
I wanna glaze the
top of the egg,
What we call oeuf
mirroire, a mirror
you know, is just on top.
sometimes to help a
little bit on that
what I do, I put like a
teaspoon of water around.
No it's not,
but that with the lid on tip,
that create a steam ,
a little bit of steam
and it will glaze the top
and that will take
about two minute.
It's about ready Of course,
I like my eggs
runny in the center.
Of course you can
leave them longer
if you don't want
to have them ready.
But as you can see here,
the whole top is glazed
and it cooked very gently,
this way,
and that will go into my plate.
this way
I like to put cracked
pepper on top here.
Again a portion of this, maybe.
A few shy of too
And here is the
way I like my eggs.
So you can see here,
that that thing
is still very runny.
This is thick, but
that egg white here
is going to be
very, very tender.
And the center here,
will be this way.
Just the way I like it.
It's my way of doing it,
try that way, happy cooking.
