The usual first question when thinking about frying eggs is, ¡°oil or butter?¡± That simple choice makes a big difference, but what if the answer was neither of the above?
It doesn¡¯t matter how nonstick your frying pan is ¡ª only in commercials is it a good idea to dry-fry eggs. Multitudinous options exist, however: lard, tallow, duck fat and more, not to mention plant-based alternatives. Amid the recent egg shortage, I¡¯ve been searching for interesting ways to honor those few eggs I can get my hands on. What I discovered was the oxymoron of frying in cream.
Inspired by Lisa Steele¡¯s ¡°The Fresh Eggs Daily Cookbook,¡± the idea goes that the cooking process evaporates liquid from the cream, and what is left is twofold: fat to fry your egg and delicious, crisped milk solids. The brilliance of the recipe is in adding nuance to something so simple with just a little cream, an ingredient often relegated to the realm of fridge-bound leftovers without a proper use.
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