Recipe

:This article discusses culinary recipes. For a discussion of the semiconductor IC recipes used by the semiconductor fabs, see, for example, integrated circuit.

A sample recipe

:Title:

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::Fried eggs (two sides done)

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::About 5 minutes to prepare.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::Popular breakfast dish in the USA and Western Europe.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::Often served with toast or other fried dishes.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

:Ingredients:

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::2 teaspoons of butter (or olive oil)

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::2 or 3 large eggs, depending on appetite

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::Seasoning to taste

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

:Equipment:

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::A small (10") frying pan

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::A spatula

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::Gas ring, at medium heat

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

:Method:

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::#Melt the butter in the pan over medium heat

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::#Crack open the eggs into the pan and let fry until the yolks begin to harden at the edges (indicated by a lightening in the yolk color).

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::#Using the spatula, flip the eggs over and allow to cook for one minute.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::#Add seasoning to taste, and serve.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

:Serves:

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::One

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

:Notes and Variations:

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::It is a cardinal sin for fried eggs to allow the yolk to break. If the cook ensures that the eggs are fresh the yolks will be more 'pert', and less liable to break.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::For 'Sunnyside Up', do not flip the eggs. Use a mildly lower heat, and cover the pan with a lid for some of the cooking period. An ideal sunnyside up has a runny yolk, but the white should be cooked. Uncooked white (often called jelly) is normally unwanted and less-preferred than a partially cooked yolk, so err on the side of overcooking rather than undercooking the eggs.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

::For a richer taste, try sprinkling with grated parmesan or freshly chopped basil and chives.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~