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Harissa and za'tar braised lamb shoulder over kimchi fried rice

crazyravr wrote: »

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IdLikeToLoseItLoseIt wrote: »

@crazyrvr How did you make your crispy-runny eggs? I want to try that!

Get your cast iron skillet very very hot. Smoking point. Drop a tablespoon of ghee or any other hot point cooking fat into it and let it melt and heat up fast. Quickly break two eggs (or more but dont crowd the pan) into the skillet and cover the pan with a splash mesh cause fat will be splashing. Once the whites are set, which will be like 30 seconds remove the eggs with a slotted spatula. Result is nice crispy bottom with a runny egg yolk I even make this and put over a salad.

Reminds me of the Marco Pierre White quote;

"“Apply the cook’s brain and visualize that fried egg on the plate. Do you want it to be burned around the edges? Do you want to see craters on the egg white? Should the yolk look as if you’d need a hammer to break into it? The answer to all three questions should be no. Yet the majority of people still crack an egg and drop it into searingly hot oil or fat and continue to cook it on high heat. You need to insert earplugs to reduce the horrific volume of the sizzle. And the result, once served up in a pool of oil, is an inedible destruction of that great ingredient—the egg. Maybe that’s how you like it, in which case carry on serving your disgusting food.”
― The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef