Boiled Or Fried Yam With Eggs Recipe
White yam served fried eggs.
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Ingredients
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Yam
Fried Eggs
Method
Yam
- 1
Prepare and cut
Peel the white yam and rinse under cold water to remove any dirt. Cut the yam into uniform thick slices or chunks about 1–1.5 inches (2.5–4 cm) thick so they cook evenly.
- 2
Boiling method (preferred for Boiled Yam)
Place the yam pieces in a large pot and add approximately 2 liters of water, or enough to cover the yam by about 1 inch (2.5 cm). Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium-high and simmer uncovered until the yam is tender when pierced with a fork, about 15–25 minutes depending on piece size. Drain well in a colander.
- 3
Frying method (for Fried Yam)
If you prefer fried yam instead of boiled: after peeling and cutting, pat the pieces dry with a kitchen towel. Heat 3 tablespoons vegetable oil in a heavy skillet over medium-high heat. Add yam pieces in a single layer (work in batches to avoid crowding). Fry, turning occasionally, until golden brown and cooked through, about 8–12 minutes per batch depending on size. Transfer to a paper towel-lined plate and season lightly with a pinch of salt.
- 4
Fried Eggs
- 5
- 6
Crack and season
Crack the 4 eggs into a small bowl one at a time (or crack directly into the pan if confident) and gently slide them into the pan, spacing them so they don't run together. Season each egg with a pinch of salt and a sprinkle of black pepper.
- 7
- 8
Cook style — over-easy/medium/well
For over-easy: once whites are mostly set, carefully flip each egg with a spatula and cook 10–20 seconds for runny yolk. For over-medium: cook 30–45 seconds after flipping. For over-well: cook 1–1.5 minutes after flipping until yolks are firm. Transfer eggs to plates with the yam.
- 9