How To Fry an Egg

^{What You Need}

^Ingredients

^{1 teaspoon butter or olive oil, or more as needed to coat the bottom of the pan}

^{1 or more large eggs}    

^Equipment

^{Small skillet, preferably nonstick or cast-iron (if using stainless steel or enamel, use a little more butter in the pan)}

^{Lid, optional to cover}

^{Fish spatula or other thin spatula}

^Instructions

^{1.                 Warm the pan and melt the butter: Place the pan over medium heat. Add the butter or olive oil. Swirl the pan as the butter melts to evenly coat the surface. The pan is ready when the butter begins sizzling or when the oil becomes shimmery and very loose.}

^{2.               Add the egg: Crack the egg into a measuring cup and gently tip it into the skillet. You can crack the egg directly into the skillet if you prefer.}

^{3.               Let the egg cook for a few minutes: Let the egg gently cook without moving it. The whites will start to set after a few minutes, followed by the yolk.}

^{4.               Cook the top of the egg: To be sure the whites are totally set on a sunny-side-up egg, you can cover the pan partway through cooking. The steam from the egg and the butter will gently cook the top. You can also flip the egg over and cook for a minute on the other side. This turns a sunny-side-up egg into an over-easy egg!}

^{5.                Remove from heat and eat: When the whites are set and the yolk is done to your liking, remove the pan from heat. Gently slide the spatula under the egg and transfer it to a plate. Eat immediately.}

^Source: thekitchn.com

One-Ingredient Banana Ice Cream

^{Makes 2 servings, about 1 cup}

^{What You Need}

^Ingredients

^{1 large ripe banana}

^Equipment

^Knife

^{Cutting board}

^{Airtight, freezer-safe container}

^{Small food processor}

^Spatula      

^Instructions

^{1.        Start with ripe bananas: They should be sweet and soft.}

^{2.        Peel the bananas and cut them into coins: It doesn't matter what shape or size the pieces are in, as long as they are chopped up into evenly sized and somewhat small pieces.}

^{3.        Put the bananas in an airtight container: A freezer-safe glass bowl like this one is fine, or you can use a freezer bag.}

^{4.       Freeze the banana pieces for at least 2 hours: Freeze for at least 2 hours, but ideally overnight.}

^{5.        Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We've found that a small food processor or chopper works best.}

^{6.       Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor.}

^{7.        Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.}

^{8.       Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.}

^{9.       Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)}

^{10.     Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.}

^{Recipe Notes}

^{●                  Food processor vs. blender: We've found that a food processor works best for this, with enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas.}

^{●                  Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).}

^{Mix-in Ideas}

^{While the one-ingredient aspect of this ice cream is a big part of its charm, we don't think that loses much when it becomes two- or even three- ingredient ice cream. Here are a few favorite mix-ins to make it even more awesome.}

^{●                  Spoonful of peanut butter}

^{●                  Drizzle of honey}

^{●                  Handful of chocolate chips}

^{●                  A few almonds}

^{●                  Dollop of Nutella}

^{●                  Scoop of cookie butter}

^{●                  Tablespoon of cocoa powder}

^{Half a teaspoon of cinnamon, cardamom, or ginger}

^{Source: thekitchn.com}

How To Boil Eggs Perfectly Every Time

What You Need

Ingredients

6 large eggs, cold from the fridge

Cold water

Ice           

Equipment

Saucepan

Timer

Slotted spoon

Bowl

Instructions

1.       Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch.

2.      Bring the water to a rolling boil: Set the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil.

3.      Turn off the heat and cover the pan. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Don't forget about the pan on the stove and let the eggs boil for too long or they will over cook!

4.      Set your timer for the desired time: Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled eggs. Here's how long each will take:

5.      • For runny soft-boiled eggs (barely set whites): 3 minutes

6.      • For slightly runny soft-boiled eggs: 4 minutes

7.      • For custardy yet firm soft-boiled eggs: 6 minutes

8.      • For firm yet still creamy hard-boiled eggs: 10 minutes

9.      • For very firm hard-boiled eggs: 15 minutes

10.   Tap the cooked eggs gently. After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places. Skip this step if your eggs are very soft-boiled with runny yolks or if you're planning to dye your eggs for Easter.

11.    Place the eggs in a bowl of ice water. Fill a bowl with ice water. Transfer the eggs to the bowl and leave them there for at least 1 minute.

12.   Peel and eat! When ready to eat, peel the egg and enjoy.

Recipe Notes

●        Quantity: You can of course do fewer eggs (or more!), but we like to do 6 at once.

●        Storage: Refrigerate any unused eggs, still in their shells, within 2 hours. They can be stored in the fridge for up to 1 week.

●        The black plate in these photos is a clay platter by La Chamba from Toque Blanche.

 Source: thekitchn.com