How to fry and egg both sides?

Use butter, cooking oil or a non stick pan . If your egg can't move around in the pan, then it won't flip and it will ruin your egg. Don't cook it too high either. After cooking it on one side to your desired tastes, take a spatula and quicky shove it under the egg then flip it over.

How to spice up spaghetti dinner?

So, the simplest good dish is: add salt to the spaghetti water. The spaghetti will taste better. Heat olive oil or butter (or both) in a small pan, or in the microwave. ... If you can go for more than just one spice, you can add either oregano, a bit of red pepper powder (cayenne), or both to the garlic oil/butter sauce. Jan 6, 2019

What are the 2 rules for cooking with eggs?

Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods. Cook eggs until both the yolk and the white are firm . Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160° F.

What is the one thing you should always do when making fried eggs?

High heat (not low heat) is best.

What makes spaghetti taste better?

13 Ways to Make Any Jarred Pasta Sauce Better Start with the right pasta and sauce. ... Season with dried herbs. ... Or flavor with fresh herb sprigs. ... Double up on tomato goodness. ... Add more garlic and/or onions. ... Sweeten and thicken with squash purée. ... Punch things up with a pinch of chili flakes. ... Try this secret ingredient. More items... Dec 9, 2022

What is the secret to good spaghetti?

IF YOU COOK spaghetti in a big pot of water, drain it, then toss it with sauce, you are pouring a lot of flavor down the drain, says Vendemmia chef Brian Clevenger. “The trick to good pasta is cooking it in the sauce ,” he says. It was while working at Delfina in San Francisco that he really started to understand why.

What brings out spaghetti flavor?

Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.

Why do my fried eggs fall apart?

It all comes down to cooking them on medium heat as opposed to high heat since high heat increases your chances of getting stick-to-the-pan eggs and as a result, broken eggs.

How long should you fry an egg?

Let the eggs cook until white is set and the corners begin to curl ever so slightly, about 3 - 4 minutes depending on your heat source . No need to fuss with them either, they'll turn out better if they're left alone. For sunny side up eggs, simply slide the eggs onto a plate and season again if desired.

Is 2 fried eggs too much?

For a healthy adult with normal cholesterol levels and no significant underlying heart disease risk factors, some research suggests that 1–2 eggs per day can be safe . It may even be healthy and benefit your heart health ( 30 , 31 , 32 , 33 ).

What is it called when you fry an egg on both sides?

An egg cooked “ over easy ” means that it gets fried on both sides. It's not cooked for very long on the second side, so the yolk doesn't get cooked through and stays runny. Over easy eggs are great for egg sandwiches and on top of burgers.

Is an egg fried on both sides with a runny yolk?

Over easy or over light . Cooked on both sides ; the yolk is runny and the egg white is fully cooked. Over medium. Cooked on both sides; the yolk is cooked through but soft and near liquid at the center.

Rhonda's Spaghetti with Fried Eggs and Pangrattato for One Recipe on Food52 (2024)

Breadcrumbs

by: Rhonda35

January11,2010

15 Ratings

Rhonda's Spaghetti with Fried Eggs and Pangrattato for One Recipe on Food52 (1)

Serves One

Jump to Recipe

Author Notes

In his book, Naples at Table, Arthur Schwartz introduced me to the simple delights of pasta cooked with fried eggs. Living alone overseas while my husband was deployed with the USAF, I became a bit obsessed with this dish - to the point where my sister, Amanda, thought she might have to run an intervention! Ten years later, I have added to and changed this recipe to fit my own tastes. I just love this dish – the yolks coat the pasta and the whites provide little puffs of yumminess throughout this peppery, garlicky dish. The pangrattato tops it all off by adding bits of crunch and bright bursts of lemon and rosemary. I usually make a big batch of the pangrattato and store it in my fridge – it is great on so many things – I use it to top fish, other pasta dishes, warm mushroom salads, etc. Not only is this recipe dead easy to make, it is cheap and delicious! —Rhonda35

Test Kitchen-Approved

What You'll Need

Ingredients

Pangratatto
2 tablespoonsolive oil
¹/₃ cupfresh or stale coarse breadcrumbs
2 teaspoonsminced fresh rosemary leaves
zest from half a lemon

Spaghetti and Eggs
4 ouncesspaghetti
1 tablespoonolive oil
1 tablespoonunsalted butter
2 cloves garlic, minced
2 large eggs
2 tablespoonschopped Italian parsley
1 teaspoonsmall capers, drained
freshly ground black pepper, to taste
¹/₄ cupgrated Pecorino Romano cheese

Directions

Pangratatto
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
Add the rosemary, immediately remove from heat and allow to cool.
Mix in lemon zest and set aside.

Spaghetti and Eggs
Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.)
Wipe out the skillet from the pangrattato, add 1 T olive oil and 1 T butter and melt together over medium heat.
Add the garlic and immediately break the eggs into the skillet.
If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny.
Drain the pasta well, reserving 1/2 c of the cooking liquid.
Add pasta back to the pot, add the eggs and all the fat from the skillet, add the parsley and capers and toss well, breaking up the eggs as you do. If you prefer a wetter dish, you can add in some of the reserved cooking liquid.
Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangrattato.
Pour yourself a glass of wine and enjoy!

Tags:

Pasta
Italian
Breadcrumbs
Capers
Parsley
Egg
Vegetarian
Entree

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heather January 14, 2023

Are the yolks supposed to cook once they're put in with the pasta? Or stay runny?

Rhonda35 January 14, 2023

They might cook a tiny bit from the residual heat of the pasta, but mostly the yolks stay runny and coat the pasta. If you prefer a hard-cooked yolk, cook the eggs in the skillet till the yolks are to your liking. Enjoy!

Catflo78 June 5, 2022

After drooling over this recipe for over a week, I finally delved into it. I didn’t have capers- so in tradition of Carbonara I substituted Peas instead. I also used a basil and tarragon in place of rosemary- I am not a fan of rosemary at all. It turned out amazing. I do feel capers would’ve completed this dish- cleansing the palate bc the egg and cheese really coat each bite! I am looking forward to making more of your dishes! As an Italian American- these kind of dinners provide a comfort long gone! I miss sitting at my grandmother’s table and eating dishes just like this! Thank you so much for what you do!

Rhonda35 June 5, 2022

So happy to hear you enjoyed it!

Rhonda's Spaghetti with Fried Eggs and Pangrattato for One Recipe on Food52 (2024)

Breadcrumbs

Author Notes

Ingredients

Directions

Contest Entries

Popular on Food52

128 Reviews

FAQs

How to fry and egg both sides? ›

What is it called when you fry an egg on both sides? ›

References