Frying An Egg

[jennyjoan]

sista cannot cook an egg after all these years.

she says that when the egg hits the fat - it just all breaks up and thinks there is a "gadget" to keep it together.

I have told her - egg needs to be room temperature and threw on the pan

she loves her egg - you know soft in the side and frilly lace outside.

has argue me black blue that my friend has a gadget for the most wondeful egg - this friend is on hols.

I have told to have egg room tempertaure - throw on the hot oil and keep it that way.


you know she has tried every way

We;ve been having roast beef dinners lately - so next week it will be a fry e gg with french toast toast (doesnt know how to do it either 0 - I am so trying next Sunday

[kvalidir]

I cook my poached eggs in a silicon ladle that I bought from poundland, works really well ( and I am a kitchen catastrophe) x

[New Judge]

"Egg rings" are OK except:

Egg tends to stick to the metal ones meaning it (the egg) disintegrates when you try removing it from the ring. The silicon ones are less prone to this problem but, if you do two batches of eggs and leave any overdone egg in the pan from the first lot, the ring does not form a seal and egg seeps into the pan.

[dannyk13]

Jack, I have poaching pods.You should try them.Much better than a poaching pan.

[Flonska]

Instead of worrying about the trials an tribulations of broken eggs etc - why not take that out of the equation by, as our New York cousins would say "wreck 'em" or in Spain "revuelto" "brouillé" in France or simply "scrambled?"

[New Judge]

"- why not take that out of the equation by, as our New York cousins would say "wreck 'em" or in Spain "revuelto" "brouillé" in France or simply "scrambled?" "

Because there is nothing better than a nicely fried egg. My own preference is for the yolk to be barely cooked. Place the egg on a slice of toast & Marmite. Cut round and eat the white (and its accompanying toast) without breaking the yolk, leaving it on its roundel of Marmite toast to be eaten in one mouthful. I have an extreme dislike of broken egg yolk. It makes a mess on the plate and has to be "mopped up" - totally unnecessary. The foreign Johnnies only do their eggs the way they do because they are not capable of doing them properly.

[Mamyalynne]

JJ, if she's just cooking for one tell her to get a little one egg frying pan - keeps it all together nicely.

I usually do one white and add two yolks, more dippage :-)

[Flonska]

I quite agree NJ "there is nothing better than a nicely fried egg." However not so nice with all the possible faffing around as has been alluded to. Hence an alternate method suggested.

Getting back to frying eggs . . . some say that the best pan to fry eggs in is a cast iron skillet and that after use - don't wash it!

Total non-sequitur . . . I remember once ordering "egg fried rice" in a restaurant in Cambodia. The (boiled) rice was heaped in a bowl on top of which were arranged three perfect fried eggs.