The Biggest Mistakes Everyone Makes When Frying Eggs
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- Опубліковано 20 тра 2024
- Nothing could be simpler than frying an egg, right? Incorrect, dear reader! Frying eggs is one of the deceptively tricky techniques in the kitchen, because it requires a bit of dexterity, knowledge, planning, and quality tools. We've all gotten a bit of shell in the white, or broken the yolk before it hits the pan. Still other times we've cooked the yolk through, or tore the egg into a horrible mess because one little portion got stuck the the pan. This is beyond frustrating, and we're just so hungry for egg! Let's take a look at all the ways you can improve your egg frying game. These are big mistakes everybody makes when frying eggs.
#Eggs #Cooking #Frying
Using the wrong pan | 0:00
Not frying eggs in fat | 1:18
Beginning before pan is hot | 2:32
Not using room temperature eggs | 3:30
Using old eggs | 4:21
Cracking egg improperly | 5:09
Accidentally breaking the yolk | 6:07
Not basting the eggs | 6:54
Not using paprika | 7:45
Cooking over the wrong heat | 8:24
Not trying an egg ring | 9:33
Never using a sheet pan | 10:34
Read full article: www.mashed.com/768020/big-mis... - Розваги
What tips do you have for frying eggs?
Low heat, non-stick pan used only for eggs and that's it. I flipped them without a spatula. Don't need it, just swirl and flip.
I like my fried eggs either sunnyside up or over easy. My favorite tip is to pre-heat a non-stick pan (with a lid), add butter or oil, and add the egg(s), while the whites are starting to firm up add a small amount of water to coat the bottom and cover the pan. This allows them to continue cooking from the bottom and your eggs are steamed from the top without any crust around the edges. 😋
Basting in steam.
No fuss.
I don't care for crispy edges.
Add bacon.
SLOW cooked is best!
I’ve been cooking my eggs my way and I’m happy with the results.
I use some butter and a pan heated on medium heat. Once the butter melts enough to swirl around the bottom of the pan I reduce the heat to medium low, crack two or three eggs into the pan, season them and let them do their thing.
Once they start sizzling a little I move them around the pan, flip them, turn off the heat and count to 15.
I flip them out onto the plate and there you have it.
It’s not rocket science, it is all about patience.
Enjoy your eggs your way.
I agree. Most of these finished eggs in this video are burnt on the edges, which means they are overcooked. And the pans they are showing looks way too hot for cooking eggs.
They're freaking fried eggs. How hard can it be. People have been doing it forever with no Internet.hello
@@yxvoegl2263 its no biggie if the edges are burnt and some just like it that way.
That what im saying to everybody, always use oil or butter this will keeep your pan from losing its coating but while other doesn't do what we do, they f up there ceramic pan.
Me too! lol
I L O V E crispy edges. Just coz you don't like it doesn't mean I've cooked it wrong. It's preference. You do your way and I'll do mine.
Exactly - you do it your way for yourself, and if I perchance have opportunity to cook an egg for you, I'll do it to your desire as much as possible, no matter what the "experts" say about it.
Nope crispy edges mean you cooked your egg incorrectly and if you like them you have poor taste in food!
@@MikeR65 well you've burnt them, but hey some people well done steak
@@MikeR65 no. You have that backwards.
@@joedennehy386 well done is healthy.
I have always cooked my fried eggs on medium low heat. I like a more solid yolk and HATE crispy edges. I cook them in butter and the low heat keeps the butter from turning brown (another thing I hate). Just because I'm not following the advice of "experts" on the Food Network doesn't mean I'm doing it wrong. I eat my eggs the way I like them, not the way some trendy cooking guru says I should.
I agree. Too many people over cook eggs.
I agree. I do not like anything crispy in my eggs. I cook them the way I like them and the guru can cook the way he/she/it likes them.
Another thing I really dislike is when a video title arrogantly says "EVERYONE is doing it wrong except me".
Agree! a crispy egg is a burned egg! if I want crispy I'll leave 'em in the shell.
The experts know how you like (or should like, I guess) your food cooked, and they are never wrong. If eggs need crispy edges, you need to join the trend and get over it! You've only decided for yourself what is good, and why won't you listen to the better-informed?
Crisp = fail
Any time I cook bacon I reserve the fat and any bits in it. I freeze it in a shallow metal bowl and then cut it into pieces and store that in a container in the freezer. Any time I cook eggs I use a chunk of bacon fat. It imparts a great flavour.
Good for Yorkshire puddings too!
Yes it does I always cook my bacon first then I cook my eggs and if I make sausage instead of bacon I have my bacon grease in the freezer to put in the pan
Great idea
Thanks for inspiring me, as i was dumping out a lot of nice bacon grease the other day from the air fryer . I told my wife our grandparents would of been upset with me for tossing this out.
Yum
One mistake when frying eggs, which we see numerous times in this video, is dropping the egg into the pan from a height. Guaranteed to break the yoke before it even starts to cook.
Just speaking for me, I've never been a fan of crispy edges on my eggs. My guess is most of us probably like eggs the way they were prepared at home when we were growing up. Probably the case with me. So if crisp edges are someone's preference, then by all means, crisp away. We should all eat things prepared the way we like them. And if you should someday find yourself at my house for breakfast, I'll gladly fix them crispy for you.
Nah if you eat crispy eggs you should stop and learn to eat them the correct way.
Crispy edges, runny yolk over easy is what I like. You need a cold egg, tilted extremely hot pan or wok is even better, and almost deep fry it and ladle the almost smoking oil over the yolk. Essentially deep frying it. Just like a perfect french fry, it is crispy on the outside yet soft on the inside with a runny yolk. And it only takes like 30 seconds to cook an egg this way!!
@Mike Norman I was going to write about the same thing but I found your comment - no crispy edges for me either.
Their emphasis on crispy edges makes me question everything about this video.
Before fatty things like bacon were declared "hazardous", my parents would float eggs on top of bacon grease. Of course they never stuck to the pan this way and were simply delicious. Fats are good for you as they don't cause sugar spikes and insulin resistance like carbs.
Everyone likes their eggs cooked to their own preference, there is no right or wrong way. Personally I like to cook them slowly in sunflower oil, then when the white has set, gently baste the yolks with the oil so that they become slightly opaque. This way you do not end up with slimy eggs with brown edges. Best of all, the yolk is still runny!
Yes ! You beat me to it.
I hate crispy edges on eggs, and Jaques Pépin says to cook your sunny side up eggs slowly with a drop of water to steam covered. I’ll stick with Jacques Pépin it works perfectly.
Love crispy edges
None of our family liked crispy edges. My dad always said he didn’t want lace on his eggs
@@drlucy1137 Lace belongs on ladies' underwear - not on eggs. :-)
That steams the white on the yolk. Then it's not overcooked.
Frying them to have crispy edges makes the eggs too TOUGH for my liking, so I'm with you on this. I also like my scrambled eggs to be slightly under cooked and still a bit runny and glossy.
I loved eggs soo much - at 4 years old I asked my mom to teach me how to cook them. I hate 'burnt crispy' eggs! So - I've been cooking MY Eggs low and slow and perfectly UnBurnt! I had mastered cooking eggs and Bacon by the early 1970's; so no I am not making the mistakes noted LOL
You're absolutely correct Walt! If I accidentally (and it would have to be accidentally!) get those "crispy" edges on a fried egg, I cut it off before eating or serving the egg. I despise the hard, chewy, and stringy edge. ALWAYS cook the eggs slowly and carefully. For me - Always in butter and I do support splashing the excess butter over the top of a fried egg as it cooks, so you never have to turn over the egg.
@@mamiebobb4173 My mom made them perfect. A couple of times I woke her up so I could enjoy some eggs with toast... Then one morning I was hesitant to wake her up so I waited and waited... That's the morning I asked her if she would teach me. Learned everything, but she insisted that I do not cook without someone there. It was about another year then she let me cook by myself! :)
Ditto. Except I probably started cooking eggs when I was around 10 years old, over 50 years ago. Low, slow, no "crispy edges" (yuck), whites set, creamy yolks, quality heavy non-stick pan, no red paprika but a little salt & pepper, cooked in bacon grease or butter. Never had a complaint from anyone. On the contrary, when we have guests here for breakfast, I am the designated egg cooker. Never been anywhere that considered a crunchy egg "perfect". Thx.
Ah a fried perfectionist like me the very best way is in a good cast iron skillet cooked on a wood stove 👍 it will produce the perfect fried egg
Walt !: I've never had a good fried egg if a westerner cooks them, they tend to be rubbery and greasy or floppy. However: there are Asian methods to make crispy (and crunchy) eggs that are absolutely NOT burnt and absolutely delicious the key is to shallow fry in a wok to where the egg never touches the pan-not brown on the bottom, not burnt.. The egg is done in about 40-45 seconds. Super bubbly and crispy/crunchy with slow oozing yolk and my all-time favorite way to eat an egg (and I'm not much of an egg person). Not brown, not burnt, not over-cooked.
We cook to suit what WE want NOT what someone else says we should have.
She keeps talking about crispy edges. No thanks, I don't care for crispy edges or browning of any kind. I didn't know that was a thing with eggs?
Love eggs. But it's always a rush in the morning. Your techniques are great for Sunday mornings!
I start with a good clean pan, heat, add butter, egg, a bit of water and cover with a clear lid. The egg cooks and the steam cooks the top. As soon as I see the top start to turn milky I know it's done with no slime and lovely yolk with no danger of breaking from flipping :)
I agree with Walt, I do not want crispy edges. I preheat on medium low and always use butter or bacon grease. I like my eggs over medium and they come out perfect. One thing never to do is cook sausage in the pan--eggs will surely stick.
Beege 44: I use an eight inch aluminum pan with ceramic on the inside (cooking) surface. In the beginning, it was non-stick - which I knew wouldn't last, and it didn't. I can cook an egg on medium heat on either a clean pan or one with sausage residue. Either way, I use a bit of olive oil and butter. It's not hot enough to brown the butter - at least not right away. I also use a small black spatula from Ikea - really inexpensive. It has a very thin blade.
When I drop in the egg, it will usually stick. Not all of it sticks, usually, and it doesn't stick very hard. I can scoot the spatula under it and break the "sticky" bond so the egg is released and it doesn't stick again. It may stick again when I turn over the egg, so I let it cook a little bit to toughen the surface, then I free it using the little spatula. It never re-sticks.
The pan's cooking surface is hot enough to make drops of water dance around if they are sprinkled on it. The water shouldn't just lay there and slowly evaporate, and it shouldn't explode immediately in a burst of steam.
Too many words! Forgive me! :-(
I do not like over-cooked crispy edges for my eggs so I cook them over low to medium heat with plenty of butter. I either scramble them with plenty of butter and cheese or sunny side up. With sunny side up, I usually put them under the broiler to firm up the whites without over cooking the yolk. I will try to make the sunny side eggs after warming them to room temperature to see if that makes a difference in the white to yolk cooking. you have some great information here! Thanks.
Great method . Crispy eggs are for people who don’t know how to cook!
Yuck
You want to cook the yolk without flipping, take the pan lid and use the faucet to add some water, pour the lid water into the pan to start steaming, and cover to steam.
Lol u gonna die from hbp
The biggest secret is very low heat most people cook with too much heat
pouched eggs, scrambled ones, egg omelette with beer 1 spoon in - makes crispy food
@@henryzouhar9079 what is a pouched egg ? Do you stick it in a kangaroo pouch???
But cooking them too long makes them rubbery.
Crispy egg edges to me means: whoever cooked them failed!
I never thought a video on frying eggs would last 12 minutes without actually showing you how to cook an egg. I don't like crispy edges. I fry my bacon or sausage in an iron skillet on medium heat, flipping the meat only once. When the meat is flipped, the burner is turned off so the pan begins to cool. When the meat is done and removed, the eggs (scrambled or fried) go into the skillet and results in the eggs not being cooked too fast or too hot. The key to fried eggs is to break the eggs into the skillet, then cover with a lid until ready to flip. After flipping the eggs, cover again with the lid. The lid keeps the heat trapped in the skillet, cooking the egg on both sides and takes less time to cook. I like my eggs over easy.
What a load of nonsense this is. Stupid instructions and YES eggs should always be sold/kept at room temperatures. That's where egg baskets come in very useful, no need to put into the fridge at all. Makes the kitchen look more homely as well. Won't be subscribing to this rubbish.
I'm an egg lover and this is one of my favorite videos from Mashed. This one is loaded with great tips.
It's interesting to Europeans that this video talks for a couple of minutes about "bringing eggs up to room temperature", because in Europe, eggs are sold at room temperature, and not from the refrigerated section with all the bacon, butter and milk. In European supermarkets, they're ust sat on a normal shelf, usually somewhere near the bread section. The reasons for it are actually quite intereseting, and counter-intuitive and worth reading up on, a clue is how condensation quickly forms on cold surfaces when moved into warm air, and if the egg hasn't been washed properly then bacteria like salmonela thrive in the condenstaion and can get into the egg through the pourous shell, of course, all our eggs are washed to a certain standard before making their way to the shelves. Just an observation on cultural differences, carry on... :)
Interesting concept and it makes perfect sense. But in the U.S. they are only interested in profit and care little if any about quality. Thus eggs are held in cold storage supply to maximize storage life. Luckily, we have a local hobbyist who supplies our eggs. Funny thing - the market charges more for brown colored eggs yet the nutritional value is the same as white shelled eggs. The shell color depends on the chicken type. Yet people buy them thinking they are better and the overpriced shells go into the trash.
I’ve read just the opposite… that washing the egg is the reason it needs to be refrigerated. A natural egg, straight from the hen, unwashed, does not need to be refrigerated. What is the reason that eggs need to be refrigerated in the US? What, exactly, is the US doing that other countries are not doing? And why? I suspect the unwashed, natural egg is mostly just fine. I’ve watched videos of these eggs being preserved (in Lyme water?) - not possible with “processed” eggs in US.
In many European countries and in the UK the chickens are preemptedly vaccinated against salmonella and eggs are therefore left unwashed so the protective cuticle remains intact negating the need for refrigeration. In the US
chickens are not routinely vaccinated for salmonella and eggs are washed to remove the potential contaminates on the shell and then must be refrigerated. Some countries don't have facilities to keep eggs in cold storage throughout the supply chain.Americans tend to put many things in the refrigerator that perhaps other people might not,we have large refrigerators and we don't want to risk food spoiling. And then there's the fact that refrigerated eggs last more than twice as long. Ultimately it's what the consumers want- visibly clean eggs we can store in the fridge for up to a couple of months. And for those who don't, there's farmer's markets and roadside stands and other places to get "natural" eggs.
I noticed this as well!
My roommate is German and always sets his eggs out before using, what scares me though, is when he doesn't put them in the fridge for at least a few hours after cooking 😮💨
If it's one thing I can't stand it's a fried egg with the edges burnt and rubbery. Those were cooked with the flame way too high. I throw in a generous amount of butter and let the pan warm up. Then I crack the egg on the edge of the pan. Once they're in I monitor them to see if the pan is getting too hot. Then, I turn the heat way down. This allows the whites to cook without over cooking the yokes. If needed, I gently move the eggs around to make sure they aren't sticking anywhere underneath. Then I flip and turn off the heat. Most of these tips in this video is laughable.
Almost as if the tips ARE for fried eggs, not over easy eggs.
@@thedarkemissary In my "cookbook" over easy, over medium, and over done or solid are all fried - just to a different level of doneness.
@@olwill1 Sure. If you want to be confusing. Whereas most kitchens I work in, they are called "over easy, over medium, over hard, sunny side up, FRIED, scrambled, soft scrambled or omelet."
So, when I hear "fried" egg, I don't think of it as a description. I think of it as a specific preparation of eggs.
@@olwill1 You really mean "to a different degree" LOL, sorry.
I agree.
I always use a high quality non stick pan and always cook is butter on well heated low heat. Perfect every time.
Being an retired Mechanic, i use good old trusted axel grease! makes me regular!
Did you know that the late Queen Elizabeth also was a retired auto mechanic? It's true. Look it up. And boy am I pissed that no one has seen fit to mention it.
Wonderful advice! I was a breakfast line cook for 20 years. Egg rings are nice but a small 4" Teflon egg pan on the grill works too.
if my egg is artificially round you are going to get a thumbs down.
Crispy edges, runny yolk over easy is what I like. You need a cold egg, an extremely hot pan or wok on max heat and ladle the almost smoking oil over the yolk. Essentially deep frying it. Just like a perfect french fry, it is crispy on the outside yet soft on the inside with a runny yolk. And it only takes like 30 seconds to cook an egg this way!!
Love my eggs sunny side up with crispy edges !
Yeah, as they should be mate👍
Me too! I can’t stand when the white is not done and the yolk isn’t running.❤️
How sad.
@@Rob-fc9wg nope mate👎
@@nrock9761 this just proves that you don’t know how to cook an egg!
Grass fed tallow, if you can find it, is the best fry grease, then grain fed tallow, also for deep frying.
Everyone likes them different, but I use a pan on medium low heat, a small amount of oil just to coat the non stick pan, and I let them hang out. I don't like to see ANY runny white, it's gross, so I either baste if there's enough oil, or flip at the end for a few seconds just to ensure there is no uncooked egg white.
I fry my eggs in oil or bacon grease over medium-low heat (3.5 on a 1-9 dial) because I don't like them browned or crispy on the edges. They come out a consistent soft tender white with a soft tender yolk. I'll usually cook one egg over-easy to put on toast and the other will be med-well. A dash of salt, pepper and paprika are all that's needed. (sometimes hot sauce)
Sounds delightful !!
Paprika on a fried egg. Totally new concept. Thank you. I've had paprika on deviled eggs but never fried. Guess I'm just not very creative.
My wife hates those crispy edges so the way I cook eggs for her is to cook it on low to med low heat, crack an egg and cover it. When the yolk is almost white, it's done. Sometimes I wet the inside of the lid so it can create a steam when you cover it up.
nyc1164: I've never had a good fried egg if a westerner cooks them, they tend to be rubbery and greasy or floppy and overcooked. However: there are Asian methods to make crispy (and crunchy) eggs that are absolutely NOT burnt and absolutely delicious the key is to shallow fry in a wok to where the egg never touches the pan-not brown on the bottom, not burnt.. The egg is done in about 40-45 seconds. Super bubbly and crispy/crunchy with slow oozing yolk and my all-time favorite way to eat an egg (and I'm not much of an egg person). Not brown, not burnt, not over-cooked.
Add a small cap full of water around the edges to steam. But that’s the perfect method,
@@violetviolet888 Lots of oil and movement. I do it all the time. NJ here, Chinese wife with a Chinese chef dad from NYC. Awesome
nyc1164 ....What a guy! I LOVE crispy edges on fried eggs! To each her own. 👍🏼
People like Chris are proof that all men are not created equal. His tastes are from the Stone Age and have not been enlightened by mode proper cooking techniques. He likes his eggs how Asians used to cook them on hot rocks!!
I love my Grandma's cooking tip.
Bacon grease & real butter.
She used an Iron frying pan.
And I use ceramic pan, but with
Bacon grease & butter, cause it just tastes like Grandma made it.
I don't care for crisp edges, so I start on a low heat, put in a splash of water, put on a lid, and steam gently while frying, it makes a soft egg, and the white cooks on top, almost like over easy.
I was brought up on basted eggs and love them that way.The fire has to be medium low to medium ....add a 1/2" layer of veg oil to a 6" saute pan- preferably non stick.Allow your whites to cook ,and I sometimes use a lid for a few minutes.I use a solid spatula ,and tipping the pan slightly ,slosh the oil over the top surface of the egg in a constant manner until the top is a lovely pastel shade of pink.Check the white around the yolk area for doneness with a knife tip and cpver ,fire off,for another minute or so.The main idea is to have the white cooked completely(but not hard or crispy) and the yolk be mostly runny.I do like the rim of the yolk a little cooked ,but inner to be runny for toast dipping! It just takes a little patience to master! If you DO get a piece of shell into your cracked open eggs,use one of the egg shell halves to remove it...it will "attract " it and make it easy to remove ..
that eggshell trick really works!
Sounds great … although you can probably make do with less than half an inch … a half an inch would almost fill your whole pan 😉😜❤️🌈✝️
Too complicated, but I like your cat. Me, I just fry 'em and try 'em.
Some of us do not like crisp fried eggs. I prefer eggs that are cooked at a low heat with a firm white but runny yoke. In other words, over medium - NO crisp burned bottom!
Runny yolk, that’s over easy. Gooey slightly gel-like yolk is medium.
c g Annis: I've never had a good fried egg if a westerner cooks them, they tend to be rubbery and greasy or floppy. However: there are Asian methods to make crispy (and crunchy) eggs that are absolutely NOT burnt and absolutely delicious the key is to shallow fry in a wok to where the egg never touches the pan-not brown on the bottom, not burnt.. The egg is done in about 40-45 seconds. Super bubbly and crispy/crunchy with slow oozing yolk and my all-time favorite way to eat an egg (and I'm not much of an egg person). Not brown, not burnt, not over-cooked.
Perfect description.
loved this, learned a bit, thank you
i hate crispy anything on my eggs. but the way they talk about how great crispy edges are, makes me feel a little alone now.
I prefer low and slow fried eggs. The white stays tender and not rubbery. don't like brown edges...if the edge is brown it's likely rubbery or over cooked. If you are using the right skillet and fat or butter, you don't need it to bubble from heat to keep it from sticking. I am a baker and I wouldn't use old eggs in my baked goods. If they are expired, but still edible, the dog will love it.
I use a flat surface to crack my egg before cooking, but I add a paper towel under it because there can be some drippage at times. Makes for a cleaner counter.
I break eggs in the pan
@@hunter6719 The pan is a flat surface of course, but at the same time you still risk egg shell pieces.
kills more trees. thats ok im a logger
@@rmiller2179 every tree gets replanted .
Non stick pan , butter, low heat, glass cover. When yolks start to turn white remove lid, salt N pepper NO SPATULA simply "dump" onto your plate. Perfect! dip your toast ,sausage, bacon or ham in the yolks. Once you learn this method you can control the doneness of the yolk easily.
Thanks for the helpful tips. 👍
Mostly good tips. the constant mention of crispy edges doesn't make much sense though. In almost all cases, that means struggling to cut the eggs for a bite.
After the whites start to firm up, you can add a small amount of water and cover the pan. The steam will help cook them from the top down and keep your eggs from having that pesky crust.
I hate crispy edges or any browning.
@@hermithag same here
I don't ever cook eggs over high heat and never have crispy edges. I also turn them over. My perfect egg has firm, not hard whites with absolutely no watery part and soft yolks. Scrambled eggs are never cooked over high heat either. Even hard cooked eggs are started in cold water, brought to a boil and immediately turned off and covered to finish cooking to the hard cooked stage you prefer. High heat makes eggs tough!
@@helengarrett6378 Yes, heat toughens all protein.
If your eggs start bubbling when they hit the pan, you are frying them way to hot.
This results in a burnt bottom and too much crispy edges around the eggs. Medium low to medium
heat will give you the perfect eggs...
I do mine high heat, easy over. No burnt bottoms or crispy edges. They only burn when your not paying attention, high or low heat.
Medium low is the perfect temperature to cook eggs.
@@Alwis-Haph-Rytte high heat ruins the texture of the egg and makes it rubbery.
Thanks, I learned something.
Glad to have found your channel... love eggs... I'm the egg cooker in this family
If you want to be a good cook don’t listen to this advice!!
I get perfect results frying eggs in stainless steel pans. The key is to preheat the pan, then add oil and let it heat up, then throw the eggs in. No problems with sticking.
Same.
How does this make a person more of a professional than everyone else when frying an egg?
YEAH.
a Pro is just someone who gets paid to do something or give advice on a certain subject , doesn't mean they know more than you
@@KonaGal or they think we are really on the lower level of understanding life?......lol
I cook eggs that look and eat more perfect than anything in this video. Every day!! You raved about everything that sucks when you cook em wrong.
Love it! Going to try this, keep up the good work and thank you for sharing again :) 🥰😍
If you like a more set yoke, cold eggs are fine. I like the yokes with a little set but still translucent, not opaque. I use an olive oil, coconut oil, butter mix, and flip the egg over medium. No crispy edges for me. I use lower heat. I season both sides with salt, pepper and turmeric. My wife likes them and that's all that matters! I also do poached, scrambled, omelets, sunny side up, and a number if Chinese styles, but over medium is my main technique. If eggs are old but not rotten, hard boiled is a good choice. For an interesting take on fried rice, try a neutral oil fried sunny side up egg on top (soft yoke, crispy edges). You can also use olive oil for Chineses cooking but watch the temperature to avoid smoking the oil. The rice tastes awesome with the yoke and pieces of white mixed in!
What is coconut oil good for? It makes your food taste like coconut.
@@donaldkasper8346 I guess if you use too much. I only use a small amount.
@@bronovalter391 With less, the white rim foams and preferentially burns.
@@donaldkasper8346 Your not integrating what I said with the rest of my post. I mix it in with butter and olive oil. There is plenty of oil/butter and the whites do not burn.
I always flip my eggs for a couple of seconds at the end to make sure no uncooked surface white on top of the egg. Yolk stays runny as long as you don't leave them flipped for too long.
Just add 3 teaspoons of water and cover with lid the last 45 seconds.
I had an uncle who was a Mess Sergeant for the Army for 23 years and then a Mess Steward for another 20 on Ft. Benning, GA. He and family came to my mom's one weekend when I was there she cooked breakfast. I noticed there weren't any eggs and asked did anyone want any. They all said 'yes' so I set about scrambling some. When the eggs were done I took them to the dining room, went back to start another batch and heard, "nephew! Nephew! What did you do to these eggs, boy?" Which was followed by," yeah, cuz? What did you do?" My uncle had always used bacon grease the Army way to cook eggs. I had used butter the way my grandmother had taught me. My mom was proud to hear my cooking get compliments because most people who ate at the house didn't know they were also at times eating my cooking thinking my mom cooked it. I learned in the Army not to let everyone know what I'm capable of doing because some will try to abuse you. That means because they know you can do certain things they'll want you to do them ALL the time because they're too lazy to do it for themselves or learn how to.
Having been a cook in the army is not a great recommendation !
@@davidfisher9026, apparently you've never worn the uniform of any branch and it shows.
6th Royal Regiment of Fusiliers (British Army infantry)@@donotneed2250
I concur with most of the other commenters. I do not like crispy edges or any browning of the egg. I like mine cooked low and slow in butter. I love eggs and eat them every day.
That is the correct way to eat eggs!
I don’t know a single soul including myself that likes crispy edges on a fried egg.
I’ve been cooking mine in homemade clarified butter, and it’s *awesome*
I’ve always used an olive oil butter mixture. Heavier on the butter. Well Heat the pan ahead of time then turn down the temp to just below medium.
And surprisingly, not one single mention of making and using clarified butter. It's easy to make, stores well in the refrigerator, cooks at a higher temperature than butter without browning, and still gives you that nice butter flavor.
Take it a step further make Ghee it has a higher smoke point
@@robertwalker1849 Totally love my homemade ghee!
Clarified/drawn/ghee are different names for the same. I make my own ghee and it lasts a long time (6 months or longer sitting on the stove top (or refrigerator). When I cook my eggs, I always cook on LOW heat so I don't use my ghee for eggs. But I deep fry my potatoes in ghee.
Clarified/drawn/ghee is great for people with lactose intolerance as there is no lactose or almost no lactose in it. So if you like the taste of REAL butter, give ghee a try.
Ghee also has a very high "smoke" temperature of about 500º or so. So if you need to fry anything at very high temperatures, ghee IS the only way and it tastes great!
You don’t need clarified butter to fry eggs. You’re not deep frying them .
@@MikeR65 Correct, you don't need clarified butter for eggs. Clarified butter is good for extended cooking times or higher temps where normal butter would burn, usually you don't need to worry about that when frying a few eggs. Now if you were doing batch after batch in the same pan you might use clarified butter/ghee.
I use 3ply stainless clad pans. And I use butter always. Start the heat high(cooking on gas) and as soon as the butter is sizzlingI and drop the eggs into it and turn down to just below medium. The eggs usually just slide out. Does not rust or chip. I have tossed out many nonstick pans. These pans will likely outlive me and are a pleasure to cook. I think most problems people have cooking is the heat is too high. I like my yokes runny and the bottoms crispy. I am 72 now and my mom taught me to cook when I was 12. I learned early on girls love a guy that can cook. Been married almost 50yrs now.
Treat yourself to a Demeyere Proline skillet. Best SS pans in the world. 7-ply.
I use SS too, because I have pet birds. Some claim the teflon coating can emit gasses that kill parrots and I'm not taking that chance.
There's a science to almost everything, even cooking an egg. A friend of mine, who played pro hockey for many different teams, and travelled a lot told me, "When looking for a good restaurant, I always start by ordering an egg. If they can't cook an egg the way you ask, they won't know how to cook anything else"
I like the crispy edges when making an egg sandwich. But I cover with a lid with butter and oil for a nice running sunny side up otherwise.
no matter how the eggs are cooked but a pinch of salt always does the trick.
Try a pinch of MSG.
De bloody licious mate!
I always flip my eggs and the fresher the less likelihood of breaking the yolk. Cooking them on one side means they're overcooked on the bottom, no good. I use olive oil and butter as only butter is too rich for me. The temp doesn't really make any difference, hot or medium eggs are pretty heat tolerant, it's just a matter of looking after them.
You are mostly correct. You need to fry eggs on medium low heat or you risk ruining the texture of your eggs.they need to remain silky and supple.
I cook a good egg. I use olive il, mostly, unless I am making an omelet, and then I use butter, and olive oil, and I cook fried eggs on four, then turn them down to a 2 after flipping them over, at which ttimes I turn off the fire. I just saw an egg ring at the store this week, and ALMOST grabbed one. I shall toss it into my cart, if it shows itself again. Great video.
I like to add a little dill to my fried eggs too. Never tried paprika; but, will certainly try it.
I don't like crispy edges. I like my whites nice and soft. If you like this method, use butter but don't turn the heat up to high.
When making eggs sunnyside up spoon warm butter on top of the egg white so it cooks evenly and the yolk doesn't overcook and get firm on the bottom while waiting for the egg egg white to be cooked.
That's called butter- basting.
Great tips here. Thank you!
I hate it when the edges are crispy. I cook them on medium heat and will put about a tablesppon of water in and cover the pan so the top of the yoke isn't slimy and is just perfectly runny.
I love my fried eggs over easy or medium with the white golden, crispy and crunchy. This is the first time I see advice for making them that way. Also: avocado, toast and egg is one of my favorite things to eat.
I don't care for my eggs to have "a crispy edge." I like to cook mine in butter and a bit of olive oil and sometimes I'll add a teaspoon or two to the beaten eggs along with Turmeric, salt, black pepper, Italian season and maybe cheese. I've only been it since the I was in elementary school in the 1960's. My grandmother cooked for a living and started teaching her 3 grandchildren how to cook when we were in elementary school. There's a small cast iron skillet my wife likes to use when she fries her eggs. It is WELL seasoned. She had it when we met in 1995. We have a cast iron griddle I like to use for eggs, pancakes, biscuits, tortillas, pizza among things.
Crispy edge is over cooked. Eggs should be cooked until just before they are 'set' Then they will finish from their own heat as you plate them.
@@Alecw51 just because you like yours that way, doesn’t mean that is the only way to cook eggs. I cook mine in bacon grease and cook them well done, I hate runny yolks, but that is just me. You eat them your way and I’ll eat them my way, there is no right way to cook them, only how you like them! Do t be such a good nazi!
I'm a lover of Duck Fat. The added flavor is incredible. I do use butter but i use clarified butter or ghee. The flavor is reduced by the lack of the milk: but this becomes an opportunity to adds spices delicately for those that have a bland palette.
actual ghee has way more flavour than butter.
I would have like to seen more egg flipping technique.
Thumbs up Always 💕The person who is reading this comment, I wish you great success, health , love and happiness 🌷
I love crispy edges!
Depends what you want. Over cooking will get a hard yoke… just right sunny side up where the yoke is still wobbly is perfect for me. For salads, toss a few eggs into boiling water and hard boil them
I never heard of using heavy cream to fry eggs. I'll give it a try.
How'd it go?
@@Rob-fc9wg It turned out good I was really surprised how it turned out.
@@annecollins1741 So you put the cream in the pan, like you would butter?
@@olwill1 Yes
You won’t be frying them you’ll be poaching them.
I put a glass CorningWare cover over a nonstick pan. No flipping. Works for me.
Me too.
I use a no stick pan, and about 1/2 “ of veg oil. With the oil lightly hot I drop the egg, sometimes 2 with putting the yolks close together, I tilt the pan and baste the oil over the eggs to cook the whites completely and leaving the yolks runny and with a pinkish top,. I love runny yolks but the whites MUST be cooked, so I can dip my buttered toast into that gold! I love to eat grits with my eggs, and once I have gotten all the yolk, I chop up Catherine rest of the whites and yolks into the mound of grits and mix them together. A little salt and pepper- heaven! And I adore some cooked ham with my eggs too! There’s nothing better though than having breakfast for dinner! I don’t care for crispy edges much though, I like beautiful white solid roundish cooked method. My mother in law always reminded me (when I cooked eggs for her!) to be sure her whites were cooked well- she repeatedly admonished me against her whites being “snotty”! And every time they were totally not!
Very helpful video,thanks!😻
I sure as hell don't want this mob cooking my eggs. Crispy edges get cut off in my house.
In my opinion, none of these tips are worth trying. I've been making beautiful, perfect fried eggs for 49 years now without crispy edges. These "experts" can keep their tips, and continue making ugly, greasy fried eggs.
Eggsactly!!!
I always warm my plate on the toaster while the toast is toasting. Also, butter the toast in the pan after removing the eggs.
brilliantly laid reference to christmas story ... wasnt expecting it ... ehehehehhe
I don't want my fried eggs crispy around the edges. When I do that it means I messed up.
I always use a well seasoned cast iron pan... for nearly everything! PS: Who the crap uses a rusty cast iron pan?!?
True connoisseurs do! Best achieved by running all cast iron through the dishwasher twice with extra soap! It adds ferrous flavor and it'll fortify your hemoglobin.
/JK
People who like crispy eggs!
I like eggs cooked a certain way and I cook my eggs the way I like them . Thank you for the video 😜💝🎇.
I dice up green onions + cilantro, then mix in a bit of sweet soy sauce, sriracha, and golden mountain seasoning sauce. Stir it all with the eggs and fry 😋 I actually like my eggs browned a bit from high heat lol
For the perfect Edible Egg Ring, Cut an Onion into Rings. Using Butter in a Skillet then Place the Eggs into the Onion Rings
Bravo.
Covering your pan so the top cooks properly is probably the best tip there is for frying eggs lol. There is nothing worse with eggs than when they are overcooked or undercooked.
Thank you
Make Hash Brown cups to serve the eggs. Inverted muffin tins have worked the best for me as moulds for the hash browns
Crispy edges? Who likes to crunch through an egg? Not me. This video showed me nothing.
I use just enough butter to coat the pan. I use med-low 2-3 heat. I gently break the whites so it spreads. I cover the pan (don't add water) so the yolk cooks properly. Mistakes I've make are breaking the yolk and overcooking the yolk. Egg temp before cooking in butter never mattered to me.
Non stick pans are great, and can be used for other things and washed without any problems.
If you don't have non stick,you can make a pan non stick. Use a solid metal pan (not Aluminium) Dry wipe a frying pan with kitchen tissue and then put salt ( a quarter of an inch) in the base of the pan,place on a heat source, (Solid top, Gas Jet, Electric ring and burn till the salt smokes) remove and let the salt cool down.
When the salt is cold, throw away and dry wipe the pan with kitchen tissue, fill with good quality oil(Olive,Rapeseed) but not Butter, as butter has water in it and you end up boiling your fried egg.
The first couple of times you fry an egg it may stick, don't panic, remove any egg debris with a egg/fish slice, strain the oil and use again till you can fry without the eggs sticking, after each time you remove the oil wipe dry with kitchen Tissue. Eventually a thing called "the Rime" builds up like a hard shiny skin between the oil and the metal of a pan surface.
Do this and only use the pan for frying eggs and you will have no problems, you can use the oil time and time again or remove and strain.
NEVER WASH A frying pan with Wire wool or Scotch Brite as this will remove the Rime and the eggs will stick to the pan base.
I was a Breakfast Chef at a busy city center Hotel in the UK for a year and fried hundreds of eggs a day, using the same pan and just topping up the oil when needed.
I learnt this trick over 40 years ago as a Commis Chef in the UK.
NB never have the oil to hot , as this will obviously brown the edges of the eggs, to see if the oil is to hot place a pinch of butter in the oil, if it browns and fizzles this means the oil is to hot, and the fizzle is the water evaporating in the oil.
Temperature and age of eggs is BS unless of course the eggs are Rank and to old to be used., when cooking the eggs splash the yolk with the oil using your fish slice, and always do this away from yourself.
I rather like crispy edges on my eggs , have for decades .
Olin. Me too! There are Asian methods to make crispy (and crunchy) eggs that are absolutely NOT burnt and absolutely delicious the key is to shallow fry in a wok to where the egg never touches the pan. The egg is done in about 45 seconds. Super bubbly and crispy/crunchy with slow oozing yolk and my all-time favorite way to eat an egg (and I'm not much of an egg person).
Almost all of the stock video clips showed pans that were too hot with burning, smoking oil. Perfect way to ruin eggs. If the pan is too cold and the fat (butter, or bacon grease best) the eggs will stick. If it’s too hot they will burn and stick. You have to know your stove and pan to know the right heat and time to put your egg in the pan. Place a lid on top to capture heat and steam if you want the perfect sunny side up up where the white has just set over the yoke. Flipping eggs usually results in breaking the yolk. The best way to turn an egg is with a thin flexible metal spatula. I use an 1 1/2 in wide one the is much more nimble in a small pan than the traditional wide bodied ones. Best fats are ghee, or bacon grease.
That’s because the whole video is a joke!!
Flipping the egg requires (or is helped by) a nicely-sloped side on your skillet, an appropriate amount of oil or grease in your pan, and a little bit of practice and respect for the egg. I was (surprisingly) successful after only a few attempts.
Did you read Hesiod?
thanks for putting me on right path .
I cook my cold eggs in Cast Iron Skillet, and have not had any trouble with my eggs overeasy. I do use butter, sometimes with Olive Oil. Never use Metal Spatula in Teflon or other nonstick pans. My eggs are always on medium low or just medium.
I can’t stand a fried egg with a crispy edge To me that is a sign of an over cooked egg.
Cynthia Jordan: I've never had a good fried egg if a westerner cooks them, they tend to be rubbery and greasy or floppy. However: there are Asian methods to make crispy (and crunchy) eggs that are absolutely NOT burnt and absolutely delicious the key is to shallow fry in a wok to where the egg never touches the pan-not brown on the bottom, not burnt.. The egg is done in about 40-45 seconds. Super bubbly and crispy/crunchy with slow oozing yolk and my all-time favorite way to eat an egg (and I'm not much of an egg person). Not brown, not burnt, not over-cooked.
You fry the egg the way you want to eat them. Forget how someone else fry their eggs.. we have different personalities. We're different No one is the same.
Eggs are a very personal thing. Everyone has their own way of cooking them.