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Four Flavorful Oils for Frying Eggs

Four Flavorful Oils for Frying Eggs


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Typically, you fry eggs in canola or vegetable oil: fats with neutral flavor and a high smoke point, meaning you can cook the egg at medium-high heat and not worry about the oil smoking and giving the egg off flavors.

But you can easily add a little pizzazz to a simple fried egg by using flavored cooking oils. These oils have lower smoke points than canola, so you'll need to cook the egg over medium to medium-low heat. And because you're cooking with lower heat, make sure to use a nonstick pan to prevent sticking.

If you're a big fan of fried eggs with lacy brown, crispy edges, this method is not for you. But if you like your whites supple and tender, consider these alternative oils:

Sesame oil: Gives the egg a little Asian flair. Consider seasoning the cooked egg with a few drops of soy sauce and maybe a little sriracha, gochujang, or sambal oelek.

Avocado oil: Nutty, fruity flavor extracted from the exalted green fruit.

Walnut oil: Nutty (obvs). This is a good one for fried eggs that top green salads or asparagus.

Extra-virgin olive oil: Let's not forget this one, though choose wisely. Some EVOOs are very potently flavored and might overpower the egg. But those with subtle fruity or grassy notes might be just the thing.

Keep Reading:


4 Easy Healthy Fat Recipes to Add to Your Meal Prep

From bone broth and smoothies to the perfect afternoon snack.

Repeat after us: fats are not the enemy. In fact, the right type of fats benefits our overall health in everything from improved digestion to healthier hair, skin, and nails.

As Nutritionist Vanessa Rissetto explains, adults should receive 25 to 30 percent of their calories from fat, as long as they are rich in the right kind of nutrients. Indulging in unhealthy fats—like ice cream, processed foods, and such—is okay from time-to-time, but you’re better off using that daily allowance to enrich your body and improve your performance.

If you’re not exactly a master chef in the kitchen—or even a label-reading pro—don’t worry. There are plenty of easy-to-follow healthy fat recipes that make consuming healthy fats a no-brainer. Here, experts share more about this misunderstood macronutrient, plus their favorite healthy fat recipes.


The Best Olive Oil Subscription Service for Cooking Oil: Especially Puglia

As a lifelong home cook and former professional chef, I thought I knew a lot about olive oil—until I started researching this article and tasting oils. Just within the sample of six that I tried, I discovered an enormous range of tastes, colors, and aromas, some of which were surprisingly bold. For an everyday cooking oil, I knew I wanted something flavorful and delicious, but with a more neutral profile that wouldn’t overpower the dishes I prepare at home.

I found my match with this oil from Italian producer Especially Puglia, which sources its oils from the rich agricultural region located in the southeast. Puglia is home to roughly 60 million olive trees, and Especially Puglia offers the novelty of “adopting” a tree from one of seven groves. Once you do so, you’ll receive three liters of single-harvest extra-virgin olive oil from your grove a pretty ceramic bottle in which to decant the oil an adoption certificate with the number of your tree and information about the groves and farm. The Masseria Carpine varietal I tried was a bright green-gold in color, with a subtle aroma that let me know that the oil would be on the milder side. Its flavor was buttery, nutty and tasted of ripe olives, making it the perfect vehicle for braising bitter greens, slow-roasting tomatoes and frying up a couple of eggs.

There are a couple of options when it comes to subscribing to Especially Puglia. If you're purchasing the subscription as a gift, you can get a gift box (which includes a cruet, funnel, a 3-liter tin of oil) and a 3-liter tin of olive oil every three months following (meaning you'll get a total of four tins of olive oil). The Fusti with Year's Subscription includes a stainless steel olive oil dispenser (called a fusti), an initial 3-liter olive oil tin, and one 3-liter tin of olive oil every three months (again, you'll get a total of four tins).

An early-harvested Greek olive oil high in antioxidant polyphenols, Kosterina has a bright, peppery aroma but a more neutral flavor that makes it an excellent choice for cooking. You can choose between receiving six or 12 500-milliliter bottles every three months.


Differences Extra Virgin Olive Oil vs Olive Oil

Extra Virgin

  • Made from first oil extraction from olives
  • Cold-pressed
  • Contains no more than 0.8% acidity
  • Very flavorful
  • Excellent for salads and drizzling on vegetables
  • Considered to have the most health benefits
  • Most expensive

Virgin

  • Cold-pressed
  • Contains higher amounts of acidity, up to 2%
  • Still maintains a good flavor
  • Good for cooking
  • Less expensive

Pure or Olive Oil

  • Made by extraction of oil by chemical or heat processes
  • Less flavorful
  • Usually, a combination of refined olive oil with EVOO mixed in for flavor
  • Good for cooking
  • Least expensive

Other oils that have high smoke points (400 degrees F and higher) include avocado oil (refined), almond oil, corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil and sunflower oil. These oils are better suited for cooking at higher temperatures.

“The truth is: of course you can cook with extra virgin olive oil. … “What extra virgin olive oil isn’t as well suited for is deep frying, which typically requires a temperature at the borderline of extra virgin olive oil’s smoke point.


Easy Japanese Tempura Batter

Tempura is a popular Japanese dish of vegetables and seafood coated in a very light and airy batter and fried to perfection. It's served at Japanese restaurants worldwide, but it's also fun and easy to make from scratch at home. This is a quick recipe that's best when fried as soon as the batter is mixed and then eaten right away. Plan and prepare your dinner before you begin.

A basic Japanese tempura batter is made of flour, egg, and ice water. While simple, there are some tricks to producing crispy tempura. Ice water, sifted flour, and hot oil are just a few of the key factors that will produce restaurant-style results.

Nearly anything you can deep-fry is a candidate for tempura batter. Shrimp tempura is the best known, and chicken tenders or fish fillets work, too. For vegetables, try bell peppers, broccoli, eggplant, mushrooms, and sweet potatoes. The batter can even be used to make onion rings. Serve the tempura with your favorite dipping sauces and enjoy as an appetizer or light meal.


A Quick & Easy Dinner

Summer is a time for quick and easy dishes and this Chinese Chives & Eggs Stir Fry definitely fits the bill. Not to mention that I have loads of Chinese chives (also known as garlic chives) in my garden.

Chinese chives/garlic chives are a perennial. Once you put the seeds down in a pot or in your garden, they’ll grow like weeds. I cut them often and fertilize as well to help them grow thicker. The best part is, they come back year after year with no heavy lifting on your part.

If you’re looking for another quick stir-fried egg dish, check out our Shrimp with Eggs recipe. The cooking technique is largely the same. Remember, the texture you’re looking for is smooth and silky. You can do it!


Some frying oil can be reused for another round of frying. Oil should only be reused if it appears light and clear. Allow the oil to cool, strain out any crumbs or fried debris, and pour the oil back into a glass or plastic bottle.

  1. Fried Chicken: A classic Southern American dish made with chicken coated in a flour and seasoning mix and deep fried. Nearly every cuisine in the world has a regional variation of this dish Chef Thomas Keller’s secret to the best fried chicken is a 12-hour brine.
  2. Fried Zucchini Flowers: Zucchini flowers coated in egg and flower, and pan fried in grapeseed or peanut oil.
  3. Schnitzel: Chef Thomas Keller’s schnitzel is traditional German meat dish made with veal or pork pounded thin, coated in bread crumbs, and fried in a skillet.
  4. Fried Green Tomatoes: A Southern dish made with sliced tomatoes dredged in a cornmeal mixture and cooked in hot oil.
  5. Greek Pan-Fried Fish: Whole fish lightly dredged in flour and fried in pure olive oil with sprigs of rosemary, garlic, and bay leaves. Served with a light Greek salad and lemon vinaigrette.
  6. Coconut Fried Shrimp: Whole shrimp dredged in flour and coconut, and deep fried until golden.
  7. Homemade Potato Chips: Thinly sliced potatoes blanched in cold salty water, drained, dried, and cooked in hot oil until golden and crispy. Seasoned generously with salt.
  8. Pork Tonkatsu: A traditional Japanese method of frying in which a thin pork cutlet is breaded in Panko breadcrumbs and deep fried. Typically served with a cabbage salad, rice, and Worcestershire sauce mixture.
  9. Pakora: An Indian fried snack consisting of a mixture of vegetables coated in a flavorful batter and pan fried.
  10. Onion Rings: A popular appetizer or side to burgers made with sliced onions coated in flour and breadcrumbs, and deep fried until golden.
  11. Korean Chicken Wings: Spicy chicken wings made with deep-fried drumsticks tossed in a sweet and spicy sauce consisting of soy sauce, Korean chili paste, garlic, sesame oil, sugar, and vinegar. Garnished with sesame seeds and green onion.
  12. Fried Ice Cream: Scoops of ice cream coated in egg whites and a crunchy cornflake mixture, deep fried in hot oil for 10-15 seconds until golden. Served immediately.
  13. Churros: A traditional Mexican dessert made with thin strips of dough piped through a pastry bag, deep-fried, and coated in a cinnamon-sugar mixture.
  14. Falafel: A Middle Eastern specialty made with minced chickpeas, flour, onion, garlic, coriander, cumin, salt, and pepper. Falafel are fried in a pan or deep-fryer.
  15. Fish and Chips: A British favorite consisting of thick cod or white fish fillets coated in a batter, fried, and served with thick-cut French fries, tartar sauce, and malt vinegar.
  16. Pajeon: A Korean fried scallion pancake made with a batter of scallions, eggs, flour, seasonings, and optionally meat or seafood.
  17. Coxinha: A Brazillian fried croquette filled with a cream cheese and chicken mixture, breaded and fried in a pan or deep-fryer.
  18. Chicken-Fried Steak: A popular dish in the Southern and Mid-Western regions of the United States, made with steak coated in a flour mixture and deep-fried until golden brown and crispy.
  19. Hush Puppies: A form of savory fried dough made with cornmeal, flour, egg, onion, baking soda, milk, and seasonings. Pan or deep-fried.
  20. Fried Plantains: A classic Latin American and Caribbean side dish made with sliced plantains fried until golden and tender.

Become a better home chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Chef Thomas Keller, Gordon Ramsay, Wolfgang Puck, and more.


While this might be the tastiest way to make bacon, the real win has nothing to do with flavor. Instead of getting grease all over the inside of your oven or splattered around your stovetop, this method is not only easy but clean up is a snap. (If pigging out on bacon makes you want squeal with delight, you'll want to know about these 26 Amazing Bacon Dishes Across America.)

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3. Parcook in the Microwave

You can’t count on the microwave to adequately cook a potato (trust me, I tried), but you can count on it to soften the potato, making it ready for the next step, whether that’s smashing and roasting it or baking it in the oven.

Here's how to do it: Just prick a few holes in a few potatoes with a fork, and microwave on high for 3-4 minutes, turning over once. There you go—super-fast par-cooked potatoes.

Panfried Smashed Potatoes


Watch the video: Δήμητρα Γουλά - Σπιτικά αιθέρια έλαια


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