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AskAsk

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carriebradshaw

Is the egg white quite thin? If so it may just be that they're older stock and/or possibly not free range, fresh free range eggs have thicker whites which fry up nicely

Farway

Have you tried different oil to fry them? Could be old oil, or manufacturer has "tweaked" the blend

liney

Pan is too hot I think. You will get a crispy 'skirt' from the bubbles which my lot hate! Heat your oil then turn the pan right down.

elsien

Just wondering what the problem with bubbles is in your fried egg? 

carriebradshaw

AskAsk said:

elsien said:

Just wondering what the problem with bubbles is in your fried egg? 

it means there is mainly air and burnt in the whites rather than whites.  the white of my egg looks black!

it really must be too hot then 

olgadapolga

The only time that I get bubbles in egg white is when the pan is too hot. 

goldfinches

Yes me too, bubbles means too hot.
I really came to comment on Marks eggs as I buy mine there. I buy either the half dozen large ones for specific recipes or for ordinary use buy the half dozen mixed size box for 90p. They seem fine to me and are very fresh when I crack the shells.
How I fry eggs is to use a small non-stick pan (18cm) and heat it gently on the hob, then, as soon as its fairly warm, I crack the egg in and clap the lid on the pan straight away, I let the pan go on cooking gently until the white is cooked through and the yolk is still just liquid. Then I whisk the egg out using a fish slice (suitable for non-stick) and gently slide it onto my toast. If its a high day/holiday I add a knob of butter when I first put the pan on the hob and wait for it to have just all melted but before it begins to sizzle and then crack the egg into the butter and carry on as above. What I end up with using this method for the eggs I purchase is a very gently fried egg that is a nice round shape and that has a firm, fully cooked white with no crispy edges while having an unctuous, rich but liquid yolk.
I will add that in a former life we kept chickens, bantams and geese amongst our other menagerie so while I know the eggs I buy are not a patch on home laid I really don't think any of the specialist expensive boxes in the supermarkets are worth shelling out for either, in my opinion it's mostly in how you cook them.

JIL

I have posted this method before, and I saw a chef on tv do it the other day.
Heat pan with a little oil, crack the egg in, as it begins to cook pour in a little hot water from the kettle, cover with a pan lid until just cooked. Serve. It's like a fried poached egg.

goldfinches

I was musing on various subjects today as I was batch cooking and it just occurred to me that if you are storing your eggs in the fridge that it might be worth your letting them come to room temperature before beginning to fry them.
Just a random thought that I hoped might help, goldfinches.

JIL

Does this help? 
It suggests oil too hot.
https://answers.yahoo.com/question/index?qid=20061008143415AAaT02D&guccounter=1&guce_referrer=aHR0cHM6Ly9hbnN3ZXJzLXlhaG9vLWNvbS5jZG4uYW1wcHJvamVjdC5vcmcvdi9zL2Fuc3dlcnMueWFob28uY29tL2FtcC9xbmEvMjAwNjEwMDgxNDM0MTVBQWFUMDJEP2FtcF9qc192PWE2JmFtcF9nc2E9MSZ1c3FwPW1xMzMxQVFIS0FGUUFyQUJJQSUzRCUzRA&guce_referrer_sig=AQAAAD8jcBTj2v0ZtvVSxEZzsvGcTb_n20elY76DhFpHwP6Czu0AiDggZb0_rHeCTNeTcqEA-z15TnK4IUohCaNEoVVoZwHtYPGiejaNj5F_KsQGizPaqoxuj3eEL7vS1e8L3pmPirhIlTb3QUjLkO2n2yrlnVjO4sRVmNp1e9gud433