Note that because some curries can be excessively spicy, you may have to add less and make up for flavor by adding other ingredients. Make sure you taste test it before throwing the whole can into the pot! Some flavors are HOT! I typically only use 2-3 Tbs of the stuff and that’s getting up there in the spice department. We’ve tried the Red, Green, Panang, and Masaman curries. The curry can be found at the local Asian market and costs a little over $1. After probably spending hundreds of dollars at restaurants, we were sent home a to-go order in a box that had the name of their curry on it! Yes, we were disappointed it was not ‘house made’ but at the same time we thought “Well, heck! Let’s make it at home!” So we did. If you’re into ethnic food, chances are you have dabbled in curries. After 30 seconds, check regularly until whites are firm.1 Tbs water (enough to create a good amount of steam) If you’re like me, give this a whirl next time you’re having the Incredible Edible Egg for breakfast! In a large skillet, cook chicken in oil in batches until meat is no longer pink, 6-8 minutes. Add chicken, a few pieces at a time, to dish and turn to coat. My husband likes to say this is a mix between frying and poaching the egg. In a large shallow dish, combine the first 6 ingredients. Now, you’re left with a perfectly runny yolk and a firm white. They’re done will all of the white seems firm. Then, toss in a Tablespoon or so of water and cover with a lid.Īgain, it only takes a little bit so keep checking them after about 3o seconds. Start with a pad of butter in a Med- High pan. I forget exactly how I came up with this idea, but it’s the BEST! It works 100% of the time. How many times have I broken the yolk trying to flip the eggs to cook the white through? Too many. So, what’s the secret? Adding water and letting it steam. I usually pair my fried eggs with some Maple Ham or an English Muffin.įor the Maple Ham, you just throw a few slices of ham in the skillet after you’ve plated your eggs, splash on a bit of Maple Syrup and let it caramelize.

Solid yolks in fried eggs is SUCH a disappointment. Even then, I’m depending on the cook to do it correctly which unfortunately isn’t always the case. EW! If I’m out at a restaurant, I’ve found that I need to order “over medium” eggs to get what I want (runny yolks without runny whites).

Chicken nuggets recipe pioneer woman