- surface (not on the edge of the pan) to avoid shell chips and broken yolks.
Cook over low to medium heat; high heat will burn the white before the yolk is cooked.
Choose your pan wisely: nonstick for ease, well-seasoned cast iron for more flavor and crispy edges.
Fats: Butter or oil?
Butter provides rich flavor and promotes browning, but it burns easily.
Oil (like rapeseed or avocado oil) has a higher smoke point.
Tip: Combine the two; pour the oil over first to protect the butter, then the butter for flavor. - Eggs and health: Myths debunked.
Once criticized for their cholesterol content, eggs are now recognized as a complete source of protein, containing all nine essential amino acids. They are also rich in:BiologyThen there are double-yolk eggs, a rarity that occurs about once in 1,000 eggs. Often laid by young hens, these two-yolk eggs are prized
How many eggs are in the pan?
