h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Thanks Bea - it was quite fun to do, except I had to eat so many eggs in the process!

Page turner

A57051803 - Five ways to fry an egg

TC pls give me time to let you have Anton Mosimann's healthy way to "fry" an egg.

No fat involved (and no crispy bits, but I suspect there might be "snot")

I've been over the entry with a and removed the "snot"!

Is the Mosimann method very much different from the one in the entry, Sho? I can't really think what else you could possibly do in the egg-frying world. Do you think I could find the recipe on line? I don't want to rush you, as you seem to be having enough trouble at the moment as it is, but otherwise the entry is ready.

OK. The Mosimann has been included. I would have liked to link to him, but there's nothing about him on hootoo to explain who he is, and the most reliable external links are sort of commercial, as his own website is also that of his restaurant, so I couldn't really include that.

I really think I've now exhausted the subject.

As far as I'm concerned the scouts can take it away now.

Dear Subeditor person - as this is pretty much a collaborative entry, feel free to add your own personal recipe should you have one!

According to Post 1, I first plonked this entry here "4 days ago". So thanks everyone. This week will go down in history as the week we all ate fried eggs.

<-- , just in case you've got a bit confused because of all those eggs you've eaten that's not for eating TC

the entry is alraedy done http://www.bbc.co.uk/dna/h2g2/brunel/A289668

I know I'm jumping the gun a bit here, but a subed will only read this thread, even if they are being really thorough, unless I refer them to the original thread.

Most of the ideas for this entry came from an entry submitted under the title "The Perfect Fried Egg" and the Peer Review thread attached thereto:

F13950842?thread=6688916

Oh dear - I can't help myself tweaking and adding. In another thread we were discussing the various names in other languages for Fried Eggs - I've added a bit at the beginning. And because the opening paragraph was so long because of that, I've split it up with subheaders. They all have question marks. Does that look odd?

Entry: Five ways to fry an egg - A57051803
Author: Trillian's Child - U154942


The subheaders are a good idea, I'm not so sure about the question marks (not keen on question marks in titles generally). Did you consider

Fancy Names

Perfection (or 'the Quest for Perfection')

Scary

As regards the French name (more usually 'oeuf au plat'), I'd be tempted to leave it out. This traditionally refers to eggs baked in a special dished plate (usually baked in butter in an oven rather than fried in a pan), although UK style fried eggs are called the same thing.

As always, your decision

The French was provided by a Frenchman, so I hesitate to change that. I needn't have asked about the question marks. They will be removed forthwith.

I've changed them, but one's still a question mark, but this time I'm more comfortable with it.

I won't dream of arguing about it (although I'm surprised he didn't mention it being 'flat' in the dish), French is a rich language

see this site http://chefsimon.com/oeufs-a-la-poele.html which claims that 'fried' eggs should refer to the frying pan

yet one more French man adding to the confusion



PS 'Faussement appelés "oeufs au plat"' means 'falsely called ....'

The new titles look much better IMO

I've heard both, really ("au plat" and "sur le plat"). I don't know which one is more common, but both are equally correct, but the second one is a bit more cumbersome to say.

I haven't seen eggs baked in an oven either, but then again my egg expertise is quite limited (basically my mum, who might have learned it from her mum, who was German).

Frying it in butter is a must, though.

Wow, Eagle. That link gives a whole load more info that I hadn't included - all about the salt coagulating the white and so on.

This entry is turning out inordinately loooooong for something as simple as fried eggs!

But I have to include some of Chef Simon's pearls of wisdom, too....

I'm pleased you find it useful.

DON'T (well go on then) look at the receipes listed at the bottom of the pages, 'oeufs frits' ( fried eggs) gives a recipe which starts like the very first 'smooth/perfect fried egg'....
Just for your own interest, I really don't suggest referring to it as it's nothing to do with the style of eggs intended in your entry.

Yes - I was surprised by some of the similarities in the two recipes. But I'm going to try out the salt trick now - I hope my eggs are fresh enough - they been rather neglected for the last few days!!