{"id":20258,"date":"2025-03-15T21:55:16","date_gmt":"2025-03-15T20:55:16","guid":{"rendered":"https:\/\/www.toomik.net\/helen\/blog\/?p=20258"},"modified":"2025-03-17T22:04:48","modified_gmt":"2025-03-17T21:04:48","slug":"daily_3665_-_eggs_in_cream","status":"publish","type":"post","link":"https:\/\/www.toomik.net\/helen\/blog\/2025\/03\/15\/daily_3665_-_eggs_in_cream\/","title":{"rendered":"Daily: 3665 &#8211; eggs in cream"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_4\/3665_eggs_in_cream_4.jpg\" class=\"x6y45\" \/><\/p>\n<p>The internet informed me that you could &#8220;fry&#8221; eggs in heavy cream. I like eggs and I like cream, so I tried it out.<\/p>\n<p>Really it&#8217;s not so much frying as cooking, perhaps even caramelizing. The cream and eggs go in a cold pan and then you heat them together, until most of the water in the cream has evaporated and the eggs are done &#8211; which, fortuitously, happens at roughly the same time.<\/p>\n<p>The first bite tasted just like normal fried eggs. That&#8217;s because it was just the eggs. The second bite had a fair bit of the reduced, caramelized cream, and was delicious.<\/p>\n<p>Normally, frying is not my favourite way of preparing eggs. When I do fry eggs, it&#8217;s either because I&#8217;m in a hurry, or because the dish calls for them (for, say, <i>pytt i panna<\/i>\/potato hash). I prefer my eggs on the creamier side, and the crisp underside of fried eggs is OK but not my favourite. This cream-cooking process is slower, so there&#8217;s less crisp, and at the same time the cream makes the temperature more self-regulating so I don&#8217;t have to watch it all the time. I think I like it.<\/p>\n<p><img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_4\/3665_eggs_in_cream_1.jpg\" class=\"x6y45\" \/><br \/>\n<img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_4\/3665_eggs_in_cream_2.jpg\" class=\"x6y45\" \/><br \/>\n<img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_4\/3665_eggs_in_cream_3.jpg\" class=\"x6y45\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The internet informed me that you could &#8220;fry&#8221; eggs in heavy cream. I like eggs and I like cream, so I tried it out. Really it&#8217;s not so much frying as cooking, perhaps even caramelizing. The cream and eggs go in a cold pan and then you heat them together, until most of the water [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,745,768],"tags":[],"class_list":["post-20258","post","type-post","status-publish","format-standard","hentry","category-dailies","category-food_and_cooking","category-photography-2"],"_links":{"self":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/20258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/comments?post=20258"}],"version-history":[{"count":3,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/20258\/revisions"}],"predecessor-version":[{"id":20261,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/20258\/revisions\/20261"}],"wp:attachment":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/media?parent=20258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/categories?post=20258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/tags?post=20258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}