Hello all. I came up with this recipe myself on one of those rare days I'd rather cook something totally experimental rather than eat something that has always worked. I call it the Wise Egg because it uses sage, and has a distinctively American-Chinese-food like flavor.
I'm rarely a cook, so I hardly have any skills, but this takes some concentration and attentiveness for me to pull off. Frying eggs is difficult for me when I want to get them the same every time, and a difference of 10 seconds really seems to mean a lot. But if you can fry eggs at all, then you should try this.
I originally used walnut oil for this, which is why I haven't posted it until now. I've discovered it works just as well with lard, since we just got some pails of it.
Ingredients per egg:
3tsp or less of lard (for a 9 inch skillet)
Rubbed Sage
White pepper
Salt
Chives
Drop the lard into a 9 inch cast iron skillet or griddle and use medium heat (you may adjust the heat with experience). Heat until a drop of water will sizzle for 5 seconds (clock seconds, ideally ;)). Then dust lightly with white pepper where the egg will go, and then put the egg on top. Sprinkle a few pinches of salt on the yolk and another few pinches on the rest of the egg. The yolk likes more salt. Dust lightly again with white pepper, then sparingly with sage and chives. When it's at the point where you like to flip it, flip it. Then sprinkle another pinch of salt onto it. Serve when ready.
It's easy to use too much white pepper; ours is very fine ground. Be careful. I often end up making some mistake with some ingredient, but it's still amazingly good. We use Rubbed Sage because that's what we have, I'm sure almost any kind will work.
If you want to cook more than one egg at a time you'll have to lower the amount of lard in the beginning and add more gradually. With my skills, I often mess it up if I try this, so I make do with one or two eggs at a time. I am not a skilled cook!
I'm rarely a cook, so I hardly have any skills, but this takes some concentration and attentiveness for me to pull off. Frying eggs is difficult for me when I want to get them the same every time, and a difference of 10 seconds really seems to mean a lot. But if you can fry eggs at all, then you should try this.
I originally used walnut oil for this, which is why I haven't posted it until now. I've discovered it works just as well with lard, since we just got some pails of it.
Ingredients per egg:
3tsp or less of lard (for a 9 inch skillet)
Rubbed Sage
White pepper
Salt
Chives
Drop the lard into a 9 inch cast iron skillet or griddle and use medium heat (you may adjust the heat with experience). Heat until a drop of water will sizzle for 5 seconds (clock seconds, ideally ;)). Then dust lightly with white pepper where the egg will go, and then put the egg on top. Sprinkle a few pinches of salt on the yolk and another few pinches on the rest of the egg. The yolk likes more salt. Dust lightly again with white pepper, then sparingly with sage and chives. When it's at the point where you like to flip it, flip it. Then sprinkle another pinch of salt onto it. Serve when ready.
It's easy to use too much white pepper; ours is very fine ground. Be careful. I often end up making some mistake with some ingredient, but it's still amazingly good. We use Rubbed Sage because that's what we have, I'm sure almost any kind will work.
If you want to cook more than one egg at a time you'll have to lower the amount of lard in the beginning and add more gradually. With my skills, I often mess it up if I try this, so I make do with one or two eggs at a time. I am not a skilled cook!
