Fried egg question

calleyw

Right until today I have never cooked fried eggs as I don't really like them as they too greasy etc.

Any how, I had a non-stick pan a couple of sprays of fry light. And everything was going well and seemed to be cooking. I got to point where the yolk was still very runny but so was the white around the yolk and it seemed not to be cooking.

I assumed the reason for this was because I was not using lots of hot fat and putting over the the egg.

To make sure it was cooked I had to flip it over. And then it stopped looking like a nice fried egg. Just a white with lots of brown crispy bits on both sides.

Now the question is how do I get it all to cook with out flipping it over.

I know it sounds a strange question. But I really do want my want my fried egg to look like a really nice fried egg with a nice yellow yoke poking out at on the top. Any ideas

Thanks in advance.

Yours


Calley

Barneysmom

I know what you mean but I think to only way to do that is to use oil and baste it the usual way.
I turn mine over now too, they don't look so attractive but at least you're not eating so much oil with it.
Mm I want an egg now , egg and Heinz spaghetti on toast :cool:

zippychick

Hi Calley - I would use fry light for eggs and bacon etc (well, sometimes..depends). I have never had any problems. Have you tried adding a few more squirts of fry light or (possibly silly) letting it cook a bit longer rather than flipping it? Or turn it up a tiny notch?

NJW69

As you say you don't like the grease from a fried egg you either poach the egg in water so no oil or you live with the spray method. I use spray but still like the fried egg effect (runny yoke etc) so before I turn it over I turn the heat out and just flip it for about 20 seconds so it cooks the liquid bits but doesn't brown it and then I turn it back over.

jackieglasgow

A tip I got years ago from the wee woman doing the pans on QVC (don't laugh) was to put a lid on the pan. The lid off my big soup pan fits on my fying pan, and that's how I cook mine. So I suppose it's a steamed egg.

daska

low heat and use a lid, a glass one helps you see how well it's cooking if you've only got a lid that fits a big pan get a ring to cook the egg in, it's cheaper than a new pan or a new lid

hot.chick

I second the lid trick, if wanting a dry fried egg.

However I prefer the poached egg, done in a normal frying pan with an inch of water in, also putting a lid on to cook the top, carefull though it does hav a tendancy to go from raw to hard rather quickly if not watched.

Makes a lovely tender egg and never a chance of a crisy bit.

Good luck.

freakyogre

As others do, I use a pan lid to cover the egg. I am never sure when the yolk or white is cooked and don't like it gooey, I used to flip them over too, but it's not the same without the yolk intact!

champys

I have never 'basted' a fried egg with hot fat, probably because my mother used to cook eggs in a little butter so there wasn't any extra grease to do this with. Now I use spray oil and a non-stick pan as well. What I do is, while the egg cooks, I take the corner of a wooden spatula and where the egg white is thickest on the top (just near the yolk), I pierce a little hole in the egg white so the runny stuff gets thinner and gets into contact with the pan. Then, just like zippychick, I probably cook it for a little bit longer - on a medium flame, not too hot - until it looks just right.

borders_dude

I flip my egg over. It doesnt really look a mess. It doesnt matter to much to mee because the only time I make fried eggs is to go on bacon rolls, sometimes link sausage rolls and sometimes on black pudding rolls. You cant see the egg really if its tucked up inside the roll.

oldMcDonald

Another one here who uses a lid........well, a baking sheet actually as I dont have a lid to fit! Does the job just as well, though - I hate the gloopy, stringy uncooked white bits_pale_