Fry Eggs In This Unexpected Liquid For Richer Mornings

It's hard to think of a kitchen staple more versatile than the incredible, edible egg. Whether you're frothing up a pan of simple scrambled eggs or an omelet, or creating a more intricate dish such as shakshuka or eggs Benedict — not to mention all the baked goods and desserts in which eggs play a vital role — eggs make their way into a huge range of dishes that run the gamut from savory to sweet to everything in between.

But let's face it: Most of us who prepare eggs on a regular basis probably fall into a rut and make the same kind of egg dish day in and day out, whether out of convenience or simply because we like it so much. For lots of us, that dish is fried eggs: A simple staple that requires not much more than a hot pan, a slip of butter or oil, and some salt (via Food Network). But if you love fried eggs and want to mix up your routine a bit, there's a less commonly used frying medium that produces delectable, rich fried eggs — and we think you're going to want to try it.

If you eat dairy, you'll probably agree that heavy cream is a true delight, offering cool, creamy richness that's just as delicious whipped with sugar as it is stirred into a cup of strong coffee. We like to keep a carton on hand for those purposes, as well as for creating desserts such as crème brûlée, panna cotta, and ice cream — and now that we've heard about the following technique, for frying up eggs, as well.

If you regularly fry eggs, you likely grease your pan with some butter, olive oil, or other types of oil. But did you know that you can actually fry eggs right in heavy cream? If you think about it, it makes sense, since butter is simply cream that has been shaken or agitated until the fat solids separate from the liquid — aka buttermilk (via Scientific American). And according to Lisa Steele, blogger, and author of "The Fresh Eggs Daily Cookbook," cream-fried eggs are a delightful treat.

Steele's method for cream-frying eggs appeared in The Washington Post, and it couldn't be simpler: A swirl of seasoned heavy cream is heated in a skillet until it boils, causing its water to evaporate and the fat to be left behind. That fat is used to fry eggs, which caramelize on the bottom due to the cooked cream. So the next time you have a bit of heavy cream left in the carton, why not use it to fry up some eggs?