Egg on a Frying Pan – KAVKAZ

🍳 1. INGREDIENTS (For 1 Serving)

• 1 large farm egg (ideally fresh and free-range)
• 1–2 tbsp vegetable oil (sunflower oil is most traditional, though olive oil also works)
• A pinch of salt
• A pinch of freshly ground black pepper
• Optional:
  • A sprig of fresh herbs (parsley, dill, or green onion)
  • A sprinkle of grated cheese (for richness)
  • Chili flakes or paprika (for spice)
  • A slice of rustic bread (for serving)

This is a dish that requires almost nothing—yet can offer everything, depending on the setting and soul you put into it.

🔥 2. SETTING THE PAN & PREP

1. Choose your pan: A well-seasoned cast-iron skillet or a small nonstick pan (6–10 inches) is ideal. The pan should be just large enough to hold the egg comfortably without it spreading too thin.
2. Heat the pan: Place it on medium heat. Allow it to warm up gradually to ensure even cooking.
3. Add the oil: Pour in the oil and swirl it to coat the bottom of the pan. Wait until it’s shimmering, but not smoking—a sign it’s ready for the egg. If using butter instead of oil, add it now but lower the heat slightly to avoid browning too fast.

🥚 3. CRACKING & FRYING THE EGG

1. Crack the egg into a small bowl first—this helps check for shell fragments and ensures a clean landing.
2. Gently slide the egg into the center of the pan. You should hear a gentle sizzle.
3. Let it settle and cook undisturbed for the first 30 seconds. The white will begin to turn opaque from the edges inward.
4. Season the top with a pinch of salt and freshly ground pepper. This adds flavor and helps draw out moisture.

🧑‍🍳 4. CHOOSE YOUR FRYING STYLE

Depending on your preference, follow one of these methods:

🌞 Sunny Side Up

• Keep the egg uncovered for a more runny top, or cover the pan with a lid to steam the top lightly.
• Cook for about 2.5 to 3 minutes, or until the whites are fully set and the yolk is still jiggly but warm.
• The edges may crisp slightly, giving it that golden rim Georgy often aims for.

🔄 Over-Easy/Medium/Hard

• For over-easy: Cook for ~2 minutes, gently flip with a spatula, and cook for 30 seconds more.
• For over-medium: Flip and cook for about 1 minute.
• For over-hard: Flip and cook for 2+ minutes, until the yolk is fully set.

Optional: Baste the yolk by spooning hot oil over it while cooking. This adds a glossy sheen and helps cook the top without flipping.

🍽️ 5. SERVING & ENJOYING

1. When the egg is cooked to your liking, gently lift it out with a flat spatula.
2. Place it on a warmed plate, or directly over a toasted slice of rustic bread.
3. Garnish with chopped herbs, a pinch of paprika or chili flakes, or a shaving of hard cheese.
4. Serve immediately while hot. You can pair it with:
   • Fresh tomatoes or cucumbers
   • A slice of sheep’s cheese or a dollop of sour cream
   • Black tea or a small glass of kefir (traditional accompaniments in Caucasus cooking)

✅ COOKING NOTES & TIPS

• Use the freshest egg possible. The tighter the egg white, the more intact your fry will be.
• Cast-iron gives a crispier edge, but requires more attention to temperature.
• If the yolk breaks while cracking, just keep going—it’ll still be delicious.
• Adding a splash of water before covering the pan can help steam-cook the top without flipping.