Want to spice up your traditional egg you eat for breakfast? An egg in a basket is an artsy spin on the contemporary fried egg. Some say it originated in England, others in the United States, and even others say Canada. But what really matters is how to make it.
Depending on how many "eggs in a basket" you wish to eat, get the same amount of slices of bread and eggs. By that I mean the regular Wonder-bread bread, or another brand. Butter each side of the piece of bread lightly, and take out a skillet to put on the stove.
Begin to heat the skillet to a medium flame, at the same time preparing your buttered breads. Place a small scoop of butter in the heating skillet and letting it melt, coat the bottom of the pan. Take each buttered bread and make a hole in their centers with a knife about 2 inches in diameter. Place first holed-buttered-bread in skillet.
Immediately crack an egg including its yolk, carefully into the hole you made earlier in the toast. The egg will begin to fry. Add salt at this point if desired. A turner spatula is needed next to flip the toast. Checking under the toast to see from appropriate brownness, one can decide whether to flip the toast yet or not.
When you've decided on your judgment, flip the toast carefully about-face into the skillet so the other side of the toast can darken. At this point, the bottom of the fried egg has created a sort of "pouch" and the "lid" of the "basket" is frying. Continue to fry the egg in a basket until desired consistency. To achieve a watery, liquid yolk, you leave it on for about a minute. For a more hardened yolk, leave the eggy in the skillet for about a minute and a half.
Upon reaching desired level of consistency, one may remove the egg in the basket from the skillet and repeat the process with other buttered breads. For the more advanced chefs, one can cook up to four eggs in a basket in one large skillet.
Depending on how many "eggs in a basket" you wish to eat, get the same amount of slices of bread and eggs. By that I mean the regular Wonder-bread bread, or another brand. Butter each side of the piece of bread lightly, and take out a skillet to put on the stove.
Begin to heat the skillet to a medium flame, at the same time preparing your buttered breads. Place a small scoop of butter in the heating skillet and letting it melt, coat the bottom of the pan. Take each buttered bread and make a hole in their centers with a knife about 2 inches in diameter. Place first holed-buttered-bread in skillet.
Immediately crack an egg including its yolk, carefully into the hole you made earlier in the toast. The egg will begin to fry. Add salt at this point if desired. A turner spatula is needed next to flip the toast. Checking under the toast to see from appropriate brownness, one can decide whether to flip the toast yet or not.
When you've decided on your judgment, flip the toast carefully about-face into the skillet so the other side of the toast can darken. At this point, the bottom of the fried egg has created a sort of "pouch" and the "lid" of the "basket" is frying. Continue to fry the egg in a basket until desired consistency. To achieve a watery, liquid yolk, you leave it on for about a minute. For a more hardened yolk, leave the eggy in the skillet for about a minute and a half.
Upon reaching desired level of consistency, one may remove the egg in the basket from the skillet and repeat the process with other buttered breads. For the more advanced chefs, one can cook up to four eggs in a basket in one large skillet.
- In England, eggs in a basket are called "Toad in the Hole".
- Eggs in a basket are usually served jam, ketchup, and/or cheese.
- For a more hardened yolk, leave the egg in the skillet for about a minute and a half.
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