These eggs are cooked in a nontraditional way, involving a combination of steaming and frying. When you cook your eggs in cream, the liquid quickly boils off, leaving you with butter fat to fry the egg in and caramelized butter solids that add a new flavor dimension to the eggs. It’s a great way to use left over heavy cream!
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INGREDIENTS
INSTRUCTIONS
Add cream to cold pan. Crack the two eggs into the cold cream, and season the eggs and cream with salt.
Heat over medium high. The cream will boil and eventually the butter solids will caramelize.
Flip the egg when the butter solids are caramelized. Cook for 30 more seconds and then transfer to a plate.
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Ingredients
Directions
Add cream to cold pan. Crack the two eggs into the cold cream, and season the eggs and cream with salt.
Heat over medium high. The cream will boil and eventually the butter solids will caramelize.
Flip the egg when the butter solids are caramelized. Cook for 30 more seconds and then transfer to a plate.