Queen of the Coop: Lisa Steele
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Manage episode 322953256 series 2811420
Did you know that around 10 million in the United States are raising chickens? Lisa Steel, a fifth-generation chicken keeper and founder of Fresh Eggs Daily, has a new cookbook The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways.
In this podcast, you will learn about the benefits of a fresh egg, some tips on raising chickens and some great recipes with eggs from her new cookbook.
Enjoy this delicious recipe for Crispy Lemon-Fried Eggs that is featured on page 58 of Lisa Steel’s The Fresh Eggs Daily Cookbook, published by Harper Horizon, an imprint of HarperCollins Focus LLC and shared with permission.
Crispy Lemon-Fried Eggs
Getting tired of plain fried eggs? Adding lemon slices to the pan while you’re frying eggs will add an unexpected burst of citrus that’s sure to wake you up! Sunny-side up or over easy, these lemony eggs will be your new go-to for a quick and easy breakfast.
Makes 2 servings
4 tablespoons extra-virgin olive oil
1 lemon, cut into thin slices, seeded
Freshly ground black pepper for garnish
Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices.
Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering.
Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil.
Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg
and cook until the other side is done, about 1 minute).
Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.
What is your favorite recipe with eggs?
Savor the day!
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