Over fall break, I was with my family in the North Carolina mountains for a cold and rainy weekend, which to us means a fire in the fireplace, books, naps on the couch and comfort food-cooking. I know I’m weird, but I love to cook when I’m on vacation. It’s actually my absolute favorite time to cook.
My husband saw a video on Food52 about frying eggs in a way that kinda fried them and kinda poached them at the same time. You use a nonstick skillet, eggs and, instead of oil or butter, you use heavy cream. As the eggs start to cook, the butter parts start to separate from the cream and caramelize on the bottom. The result creates the most decadent, out-of-this-world “fried” eggs you’ve ever had.
We made these for breakfast and then turned around and made more for dinner to place on top of our chili. We then made them again the next day and have made them four more times since … and fall break was only three weeks ago!
Here was my first attempt at these eggs. I used way too much cream, which didn’t matter as they were still amazing!
Now, stovetop temperatures vary, so for my recipe here, please note that you’ll need to watch your eggs and use your best judgment on how to adjust to fit your own circumstances. In the end, these eggs are incredibly easy to make, and I guarantee that if you make them once, you’ll be making them time and time again.
To make these eggs, you’ll need a non-stick skillet (8-inch works well for two eggs), heavy cream, eggs, salt and pepper. The amount will depend on your preferences, but basically, you’ll need enough cream to coat the bottom of the skillet in a thin layer. For a 12-inch pan, I use about 1/3 cup of heavy cream and make five eggs at a time.
Start off with cold cream and a burner that has not been turned on.
As the eggs cook over medium-high heat, the cream starts to separate into butter fats and solids as it browns. This is about five minutes into cooking.
Move the skillet to an unused burner (or your countertop) and place a lid on top of the eggs when they are almost done. This allows the egg whites in the middle to cook. Leave the lid on for one minute.
Here are the eggs on top of a salad that I picked up from my local favorite, Dose Coffee & Tea. You must try these eggs!
- ⅓ cup heavy cream
- 5 eggs
- salt
- pepper
- For an 8-inch non-stick skillet, two eggs work well. For a 10-inch or 12-inch non-stick skillet, the most you can cook is five eggs. I've tried six, and believe me, stick with five as your max!
- Basically, cover the bottom of your skillet with enough heavy cream to coat it. This is about ⅓ cup for a 12-inch skillet. Feel free to eyeball it as this recipe is very forgiving and you can add a little more cream later if you need it.
- In your skillet with cream (don't turn the burner on yet), add your eggs. I then sprinkle salt and pepper across the top.
- Turn the burner on medium-high heat. Cooking times will vary based on the size of your skillet, the number of your eggs and the strength of your burner. But, for my 12-inch skillet with five eggs, it takes six-and-a-half minutes to cook these eggs. Watch the eggs. When the whites are still glassy, and a little uncooked, but the yolks look a bit more congealed, take the skillet off the burner and cover with a lid for a minute. This will cook the last white parts of the eggs and leave you with the most delicious eggs EVER!
- If you realize you want more cream as the eggs are cooking (you'll know because all your liquid is used up and your eggs aren't cooked), add a little more. You could also add some water or chicken stock at this point (but not at the beginning!).
- When finished, consider garnishing with a few chopped-up chives.
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Love eggs? Check out 5 Brunch Recipes for Egg Lovers.
