Eggs - basic, fried

[ChevronB19]

Just can’t do it!

I can make great food, but I just can’t master a fried egg. Too crispy at the bottom, white going everywhere, at least I can keep the yolk liquid.

Bizarrely, I can do great poached and scrambled eggs?

Help!

[Muppet007]

Cheat and get some of these: https://www.amazon.co.uk/Silicone-Non-Stick-Heat-R...

Helps with keeping the white in. I find a bit of oil at the bottom, get it hot (not to hot) crack the egg in then a splash of oil on top.

[Mr.Chips]

As above, but make sure the eggs are fresh. I can thoroughly recommend a fried duck egg!

[Deesee]

I’m no chef..

Olive oil low heat.

Crack into a pancake pan (small).

Sea salt on the yolk, use a meter slotted turner to keep the whites uniform..

Splash oil on yolk..

Turn upside down (yolk to pan), edge in whites..

Serve.. always runny.

[ChevronB19]

Muppet007 said:

Cheat and get some of these: https://www.amazon.co.uk/Silicone-Non-Stick-Heat-R...

Helps with keeping the white in. I find a bit of oil at the bottom, get it hot (not to hot) crack the egg in then a splash of oil on top.

Bought! Thanks!

[Semmelweiss]

Use butter, not oil.

[21TonyK]

Theres no magic trick, you need more oil than you think, 2-3mm, it needs to be warm not hot and as already said you need fresh eggs. A non-stick pan will help, if not use more oil.

[sociopath]

A fried egg with a dark crispy bottom is a thing of beauty

[bigpriest]

Had the same problem until I bought a frying pan with a lid - perfect eggs every time now, splash of water, steam power, no basting needed.

[sherman]

You need a decent depth puddle of oil in a small frying pan to get non crispy edges.

I use rapeseed oil.
You dont want the oil smoking at all. Medium heat is best.

Once the egg white has gone white and almost solid spoon some hot oil over the yolk until it to gets a white sheen and then remove the egg straight away and serve.

[dontlookdown]

Frying an egg is mostly about temperature. The temptation is to nuke it - don't. Moderate heat only, the white shouldn't bubble at all. Fry it gently until it's done how you like it - til the white is firm all the way through but the yolk is still runny, for me.

A decent non stick pan makes it easy, but so long as the pan has a thick bottom you can do it in an ordinary one too, just takes a bit more practice as the temp is even more critical if it is not to stick.

Fresh eggs stay together better than old ones, which do tend to spread. Don't keep them in the fridge.

[21TonyK]

dontlookdown said:

Don't keep them in the fridge.

What makes you say this, are you in the US?

[tafkattn]

Semmelweiss said:

Use butter, not oil.

This is the answer.

Using butter, for some reason, prevents sticking almost entirely. You can use butter on its own or just add a knob in addition to oil.

I use the easy over technique as I don't like a snotty white. Works beautifully with butter.

[snoopygoose]

This might be of interest:
My main takeaway from it was the low cooking temp meaning I don’t get the crispy edges and egg snot

[dontlookdown]

21TonyK said:

What makes you say this, are you in the US?

No, London! If you keep eggs in the fridge, the whites separate into a thick part that clings to the yolk, and a runny part that spreads all over the pan. Like an old egg.

Keep them at room temp and it is much less of an issue, at least until they get older.

[Bill]

21TonyK said:

Theres no magic trick, you need more oil than you think, 2-3mm, it needs to be warm not hot and as already said you need fresh eggs. A non-stick pan will help, if not use more oil.

And baste it/them!

[21TonyK]

Bill said:

21TonyK said:

Theres no magic trick, you need more oil than you think, 2-3mm, it needs to be warm not hot and as already said you need fresh eggs. A non-stick pan will help, if not use more oil.

And baste it/them!

ooo.. no, I like mine unbasted, just a big pinch of salt flakes

[21TonyK]

dontlookdown said:

21TonyK said:

What makes you say this, are you in the US?

No, London! If you keep eggs in the fridge, the whites separate into a thick part that clings to the yolk, and a runny part that spreads all over the pan. Like an old egg.

Keep them at room temp and it is much less of an issue, at least until they get older.

I think you'll find that is very dependent on the condition of the egg before refrigeration. Keeping eggs at a low and consistent temperature extends the life and helps maintain the condition of an egg by several weeks if necessary. What causes the breakdown of the albumen is absorption of air which is reduced in the fridge especially if in an airtight container or treated with oil.

To be honest its really not an issue as most people only buy a dozen eggs at a time and they are used pretty quickly. I was just curious as in the US (and other humid climates) keeping eggs in a fridge is a big no-no on food safety grounds which is polar opposite to advice in the UK.

[Bill]

21TonyK said:

ooo.. no, I like mine unbasted, just a big pinch of salt flakes

Controversial! I find the yolk is runnier as the white doesn't take as long to cook when it's basted. More of an issue with thick, fresh whites.

[21TonyK]

Bill said:

21TonyK said:

ooo.. no, I like mine unbasted, just a big pinch of salt flakes

Controversial! I find the yolk is runnier as the white doesn't take as long to cook when it's basted. More of an issue with thick, fresh whites.

I like the white set but quite like it a little runny round the yolk for a FEB or a white bubbly and crisp in olive oil with a completely uncooked centre over steak with chilli sauce for breakfast.