Lemons Lemons are one of my favorite flavor enhancers but you need to be careful of the white pith. If you cook the pith, it turns very bitter. Cooking the rind or pulp is fine but never use the pith or seeds. I remember discovering this disturbing fact cooking chicken piccata for the first time. I thought I could enhance the flavor by cooking lemon slices in the sauce but instead I got a bitter taste I couldn't correct with sugar.
My brother Matthew taught me how to make these fried eggs and they have become a household favorite. I make them all the time because I always have parmesan cheese in the fridge and oregano in the spice cabinet. They aren't much more difficult than normal fried eggs but they have so much more depth with the nutty taste of parmesan and the aromatic flavor of an herb like oregano.
Heat a thick pan on medium. When it is heated through, add the vegetable oil and drop two eggs. Immediately salt and pepper the eggs, sprinkle them with oregano and finally cover them with the parmesan cheese. Turn the pan to low and cover it so steam can build. Don't peek or the cheese won't melt.
It takes about a minute or two of steam for the cheese to melt but still have a runny yolk. The steam also cooks the top of the egg so you don't have to flip it. If you have to peek, just lift the lid a little and very quickly so not all the steam escapes. Once you become accustomed to the technique you will know instinctively when the cheese is melted.
The end result should be a slightly crispy egg on the bottom and melted cheese on top. The top should also be cooked but still have a runny yolk. Without a runny yolk, what's the point in eating a fried egg? Add a couple pieces of toast and you have a breakfast that will keep you going till lunch.