Allotments 4 All

It took me until 4 years ago to find that you don't have to!!

A mm of oil & cover with a splatter guard.

You know what, I have given up with oil and gone back to good old fashioned lard.

The result is less greasy and tastes better.

I think we were sold short on this OIL business.

At my time of life something is gonna get me so I am eating what I like and soddemall.

Or even Pork fat. Great for the Roasties!

Got to be careful though, with veggies in the Family.

When frying eggs I use the minimum amount of oil to fry in and cover the frying pan with a lid. The steam and condensation does the same job as basting. Another trick that works is to baste with just boiled water. :)

Duke :)

ps Tim is that fried plaintain you have on that plate ? if it is then yum yum !!

1. Yes - I use the 'guard' to avoid the condensation & thus splattering.

2. Nice idea!

3. 'Yes' -  Banana.

I remember Raymond Blanc saying that when he interviewed someone for his kitchens his test always was for them to fry an egg....

don't remember oil being used :-\

Lard and butter are healthier for frying as saturated fat is more stable when heated. All to do with double-bonds, the more unsaturated a fat is the worse it is for cooking as it changes its molecular structure into trans-fats that the body is not designed to deal with. Never fry with polyunsaturated vegetable oil eg sunflower.

Not keen on eggs myself but if I was going to fry them, would go for the old-fashioned option for health reasons!

I have to say I fry eggs in butter and put a lid on towards the end, frying eggs in oil reminds hubby of his early holiday in Spain before we were married  :-X. If you have a really good non-stick pan you can give them a quick turn, but straight to the plate within 2 seconds!

Ninny

Butta tastes betta to me :-\

Bacon and eggs here and I know the bacon is a bad idea.
Fried plantain sounds like a great way to elevate breakfast from ho-hum, we've only had it with dinner.

Lewic, I am really interested in that, so I am actually doing more harm frying in sunflower oil? They keep changing their minds don't they, I actually think everything in moderation.  Eggs have just become low cholesterol now, I can't keep up with it all! ;) ;) ::)

tiny bit of oil so dont stick then when its half cooked chuck some water in and cover with lid till it  cooked  to how you like it

i like to use a non-stick frying pan that the bacon and sausages have been dry fried in when they are cooked remove add a wee bit of boiling water crack in the eggs cover with a spatter guard and you end up with a cross between fried and poached eggs with a good runny yoke ;D works for me

Quote from: lewic on February 05, 2010, 19:40:56
... All to do with double-bonds, the more unsaturated a fat is the worse it is for cooking as it changes its molecular structure into trans-fats that the body is not designed to deal with. Never fry with polyunsaturated vegetable oil eg sunflower.

...

If you heat it up enough it may break down into unhealthy (even carcinogenic) compounds, but it won't change from cis to trans.