Golden Egg and Milk Fritters
Small stovetop fritters with a tender, custardy middle and a golden crust. A high-protein breakfast or light meal made from eggs, milk and butter, ready in under twenty minutes.
- Total
- 15 min
- Prep 5 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Pan-frying
- Savory
- Quick
- Stovetop
Instructions
-
Crack the 3 eggs into a small bowl, add 60 ml milk, 0.25 tsp salt and 1 tbsp water, then beat with a fork until completely smooth and slightly frothy, about 1 minute.
~1 min
Beating incorporates air and fully blends yolk and white, giving a smoother, more uniform set.
-
Put a non-stick frying pan over medium heat and melt 10 g of the butter until it foams but does not brown, about 1 minute.
~1 min
Foaming butter signals the right temperature; browned butter would taste bitter and overcook the eggs.
Keep the heat at medium: butter that browns before the eggs go in turns the crust bitter and the middle rubbery.
-
Pour the egg mixture into the pan. Let it set undisturbed for 1 minute, then draw the set edges toward the centre with a spatula so the runny egg fills the gaps, until the surface is just barely wet, about 2 minutes total.
~3 min
Drawing set edges to the centre lets raw egg cook evenly, preventing a rubbery bottom and runny top.
-
Slide the set omelette onto a plate, fold it in half, then cut it into 4 rough squares.
~1 min
Folding Fold gently with a spatula so the omelette layers without cracking; a hard fold squeezes out the soft custard centre.
-
Return the pan to medium heat with the remaining 5 g butter. Fry the egg squares in a single layer for 1 to 2 minutes per side, until both faces are deep golden and slightly crisp at the edges.
~4 min
Frying the folded squares in butter browns both faces, creating a crisp crust around the custardy interior.
Press the fritters gently with the spatula after flipping so the whole surface touches the pan and crisps evenly.
Pan-frying Keep butter at a gentle sizzle, not smoking, and fry in a single layer so each square browns evenly without steaming.
-
Serve the fritters hot straight from the pan, while the crust is still crisp and the middle is soft and custardy.
~1 min