Long and boring.
Lets not go there, instead I have a question that someone out there may be able to help me with.
Now I love a good fried egg from time to time, and we have some really yummy eggs here, laid by happy chickens that get to eat (hold your breath here) vegetables, and bugs!
But, and this is my question, sometimes when I fry my eggs, they turn out perfectly, others? They stick to the pan, and I lose about half the egg that way. I have lovely, beautifully seasoned cast iron pans...sometimes it works, sometimes...well, not.
How the heck do you fry an egg?
8 comments:
Can't help you - I use one of those non-stick frying pans so my fried eggs are always PERFECT!
I use non-stick too. Perhaps an excessive amount of olive oil could help. or butter.
I am sure you can fry an egg, but I will tell you things I do. I make sure the pan is warm. It can't be too hot though. On my regular electric stove, I set the burner at 4 (of 9) and will turn it down for frying eggs to about 3 or 3+. If the pan is too hot, the egg will quickly crisp and stick on the bottom before the top gets solid enough to flip. We like ours easy over, so the white gets almost solid before we flip it and it doesn't get crispy around the edges. We use well seasoned cast iron also and have the same eggs here, very yummy. I hope you figure out the problem.
Sort of like above, I find that having the pan quite hot to start out with is a key, even on non-stick.
The whole egg thing seems to go a lot better when I crack it on a pan that's hot enough to sizzle a bit. Then I turn it down right away.
I use lots lots of non-stick spray and they usually come out pretty good. make sure your pan is hot when you put the egg in there...
"The kids flew off to London..." what a life!!!
I use non stick spray in a non stick pan and cook them slowly. Sometimes I turn them more than once, too. Usually, we eat them scrambled instead...with some diced ham, green pepper, mushrooms and a little cheese...tomato on the side.
Beth, I send you a loving rasberry....glad your eggs are perfect.
elPadawan, sometimes I do that, but they end up kind of deep fried, which isn't necessarily what I am aiming at.
Dawn, I thought you might be able to help...I'll try exactly what you say...
Michele, Thanks, I'll try it..wait for a really hot pan. I tend to be an impatient cook, so I am probably putting it in before it is hot enough and then leaving the heat too high..
Beth, it is quite a life sometimes...though the flights are awfully cheap here!
Hula, you're making me hungry there girl....where is that fried potatoes recipe anyway???mmmmmmmm
agree with Dawn.........a decent heavy base pan and pan pre -hot but about half way on the scale....enough oil to avoid sticking, and allow oil to slide under the egg with a bit of a lift before it sticks / burns on the base.
it is easy..... really
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