Tricks for Frying Eggs?

[Doc]

What is the secret to frying eggs and not having them get all dark looking. I like the white ones. How do you make over easy eggs and keep them white?

[High Cheese]

I don't use butter in the pan only oil. Usually olive oil.

[chowhound]

I put a lid on top so the top cooks as fast as the bottom. It will cloud over the yolk on sunny side up, but is just fine for over easy eggs.

[Adillo303]

I use butter and a cast iron pan. Warm the pan up before putting the butter in.

If the pan is too cold the eggs will stick.

[joec]

I use ghee (clarified butter) it has a much higher smoke point than whole butter or even oil when I use cast iron pan. Most of the time I use non stick pan without a little ghee. I also do them on medium low heat (about 3 or 4 on my stove). I do my scrabbled the same way.

I also preheat the cast iron before adding ghee though I add the ghee to the non stick and heat it after. I don't add the eggs until the pan is at heat.

[Doc]

I don't use butter in the pan only oil. Usually olive oil.

I wondered if that would make the difference.
To often I use the same pan that I just fried bacon in. I know I know. The bacon grease will make the eggs dark. If no bacon grease then I would use butter or margerine. I'll try oil this morning. No bacon today. We are heading off to set up the reception hall for the party after my sons wedding. :D

[Miniman]

I just use oil but make sure it is hot before the gg goes in. Once the white is solid, flip the egg over for a few seconds - an over easy egg. I have also cooked them in the same pan as the baco and not had them go all brown.

[homecook]

I put a lid on top so the top cooks as fast as the bottom. It will cloud over the yolk on sunny side up, but is just fine for over easy eggs.

That's exactly what I do chow!! And I use butter.

[Lefty]

I use cast iron, heat the pan up first (hot pan cold oil, food wont stick) I can do either butter or olive oil and a medium-high heat. They come out perfect every time.

Cooking them in the same pan you just got done cooking bacon will get you dark eggs.

[chowhound]

That's exactly what I do chow!! And I use butter.

Well at least two of us know what we're doing.

:yum:

[Bilby]

I have fried egg on toast quite a bit for breakfast and use a sandwich maker to do it. I marg/butter the toast on both sides before I put it on the (cold) flat surface then turn it on. When the first side is cooked enough, I turn it over, put a slice of cheese on the cooked side and butter (marg) the section of the pan where the egg is going to go. (not much butter/marg needed as the sandwich maker is hot and the fat melts very quickly.) I crack the egg slowly so the white only comes out and then I let the yolk fall into the setting white. By the time I have cleared away the rubbish and put away the marg/butter, the egg white is normally done sufficiently to turn it off. Sometimes if the white is too thick, I have to move the albumen off the cooked white to speed things up a bit. Still very soft and the yolk beautifully runny by the time I scoop the cheese toast out on to the plate, topped with my lovely egg!! A good dob of tomato sauce or tomato jam finishes the plate off nicely.

An older/stale egg means that the albumen runs further and so browns more and goes all crunchy instead of nice and soft whites. Also, I bring the egg to room temperature before cooking.

[phreak]

also after you flip the egg DON'T put it back on the heat...the residual heat from the pan is enough to cook the white's but not brown them quite as quick as if it was on the burner.

[buckytom]

butter and temperature are the culprits as far as colour goes. butter will definitely yellow the egg, and it can be browned at higher temps to make it even darker.

and bacon grease can add an orange to brown colour.

we use pam cooking spray, mostly for health reasons. i actually prefer my over-easy eggs a little brown, crispy on the edges, with a warm runny yolk.

[homecook]

Well at least two of us know what we're doing.

:yum:


Imagine that!? :wink:

[Keltin]

I put a lid on top so the top cooks as fast as the bottom. It will cloud over the yolk on sunny side up, but is just fine for over easy eggs.

That's what I do too! It makes a perfect sunny side up egg every time.

Also, get a good 9" non-stick skillet. Add a little oil, and then learn the flip trick. All you do is pick up the pan, tilt forward so the egg slides to the back of the pan, once it hits the lip, snap your wrist to jerk the pan toward you, and the egg flips perfectly. Great overeasy eggs, and fun to make as well.

[BamsBBQ]

heres i do it Doc..i make sure my pan is not too hot, for me it doesnt matter what i am using as far as butter,oil,marg,cooking spray..it all works for me. and put a lid on it.

when people pay me to cook, i have a dedicated egg pan. (everybody should have a pan that is used for only cooking eggs). here is one of the tricks i use. when the egg is just about ready to flip, throw a tablespoon of water in the pan(ice works best on the griddle) and quickly put a lid on it or some kind of tight seal. poached-fried egg is what i call it

[Keltin]

Pam is ok if you are NOT using a non-stick pan. Never use PAM (a non-stick spray) on a non-stick pan. It causes a gunky buildup over time that ruins the non-stick surface of your pan.

[Mama]

I use butter in a non-stick pan over low, medium-low heat. I like my eggs over medium...the white done but the yolk runny so once the white is set, I flip them over, and then take them off the heat to finish cooking.

[buckytom]

Pam is ok if you are NOT using a non-stick pan. Never use PAM (a non-stick spray) on a non-stick pan. It causes a gunky buildup over time that ruins the non-stick surface of your pan.


now you tell me. :confused:

lol, but thanks k. dw has ruined 2 or 3 emerilware frying and saute pans this way. i couldn't figure out why the non-stick surface was getting sticky. it wasn't scratched, but rather sorta coated with something.

so now we buy cheap $10 tramontina pans at costco, and toss them when they start to get cruddy.

[Mama]

Several years ago when I first got my Emerilware, I made the same mistake and used PAM on it. It built up a brown residue on the pan. That was when I learned about not using cooking spray on non-stick. I figured I could either toss the pan or try to clean it so I scrubbed it with Barkeepers friend (even though they tell you not to) and it's fine now...but I don't use cooking spray in it anymore.

[joec]

Another mistake people make with non stick pans is adding oil or butter after the pan is hot. They work best if you add to a cold pan then heating it up. The opposite is true on other types of cookware. I had a problem with build up in them when I first started using them also though I've never used a spray such as PAM anywhere except on my grille after cleaning it. When I replaced those pans with some others after a few months the instructions that came with them had explicit instructions on how to treat the non stick cooking surface. The second set lasted me/my wife about a year and now I own 2 scan pans fry pans that still look great after 2 years of almost daily use. I will be replacing them with two replacements in the soon to be released CRX scan pans.

[what cha got]

I wondered if that would make the difference.
To often I use the same pan that I just fried bacon in. I know I know. The bacon grease will make the eggs dark. If no bacon grease then I would use butter or margerine. I'll try oil this morning. No bacon today. We are heading off to set up the reception hall for the party after my sons wedding. :D

I leave the bacon grease in the pan and then spoon the grease over the eggs. I have never had them turn dark.

[Keltin]

now you tell me. :confused:

lol, but thanks k. dw has ruined 2 or 3 emerilware frying and saute pans this way. i couldn't figure out why the non-stick surface was getting sticky. it wasn't scratched, but rather sorta coated with something.

so now we buy cheap $10 tramontina pans at costco, and toss them when they start to get cruddy.

I learned the hard way too. We actually had a thread on how to clean this up a while back. Sadly, my pan was too far gone for the trick to work.

http://www.netcookingtalk.com/forums/showthread.php?t=6084

[aya09]

While frying the egg, I also scoop the oil and place it on top of the egg to cook. And also don't forget to test egg's freshness. Fresh eggs sink while stale eggs float.

[Sherman]

I wait until the skillet is very hot first.

[Sass Muffin]

2 T butter gradually brought to medium high heat in CI skillet, with eggs dropped in just when butter starts to sizzle. Flip when whites are nearly cooked, cook on the other side for about 30 -40 seconds, flip once again. Done.
That's how I do my eggs.

[Sherman]

I don't use butter, since it will burn if not clarrified.

[High Cheese]

I don't use butter, since it will burn if not clarrified.

Actually, you can just add a bit of oil to the butter, say 50/50. Then it won't burn. The OP didn't want "browned" fried eggs which is usually the result from using butter anyway. ;)

[Sass Muffin]

I like mine browned and crispy around the edges, sans the snot too. lol

[Sherman]

Actually, you can just add a bit of oil to the butter, say 50/50. Then it won't burn. The OP didn't want "browned" fried eggs which is usually the result from using butter anyway. ;)



I think I've done it that was before, come to think of it.

Yeah, I like mine with the yolk broken and cooked though - either hard or soft, but not runny.

[RobsanX]

I use butter in a non-stick pan over low, medium-low heat. I like my eggs over medium...the white done but the yolk runny so once the white is set, I flip them over, and then take them off the heat to finish cooking.

I agree with Mama. With a good non-stick pan it's easy to flip them in the air...

[Sherman]

I HAVE a non-stick skillet, and believe it or not, the eggs STILL stuck to the surface!

[chowhound]

I've good eggs with straight butter before, in fact, that's all I use if all I'm cooking is eggs and no bacon to get the grease, but it's low and slow and you'll definitely need the lid to get the top to cook/set up.

[RecipesGalore]

my eggs always stick to the pan too, even after I spray with pam or something like that first

[homecook]

I've good eggs with straight butter before, in fact, that's all I use if all I'm cooking is eggs and no bacon to get the grease, but it's low and slow and you'll definitely need the lid to get the top to cook/set up.

Yep, that's how I do mine.....

[chowhound]

lol... looks like I'm missing the word "cooked"

[homecook]

I knew what you meant.......lol Ooooooh, that's scary!

[bernardpainting]

I don't use butter in the pan only oil. Usually olive oil.
Yes, olive oil is the best for this purpose.

[AllenOK]

I always use a non-stick pan for this. The only problem is, non-stick pan will loose teflon over the years, and if there's a scratch through the teflon, things will stick.

I have one professional 8" non-stick pan that I bought about 12 years ago. I baby that thing! It's still cooking good eggs, but it's a little small for omelettes.

We do have one 6" CI skillet, that once heated and butter is added, will cook eggs without sticking. That one pan is pretty darn old, and has been used for nothing but eggs for years.

[rickismom]

2 T butter gradually brought to medium high heat in CI skillet, with eggs dropped in just when butter starts to sizzle. Flip when whites are nearly cooked, cook on the other side for about 30 -40 seconds, flip once again. Done.
That's how I do my eggs.

That's how I cook them too Sass....my problem is flipping them over! I can't flip an egg or a pancake! lol ugh....:bonk:

[Fisher's Mom]

I have trouble with flipping, too, RM! Especially eggs with runny yolks.

[Sass Muffin]

That's how I cook them too Sass....my problem is flipping them over! I can't flip an egg or a pancake! lol ugh....:bonk:
I use a wide spatula and a large spoon resting gently on the top.
Then flip it.
Works sometimes, not always.

[High Cheese]

I have trouble with flipping, too, RM! Especially eggs with runny yolks.


Become one with the spatula. http://i114.photobucket.com/albums/n248/Jeekinz/Smileys/smirk.gif

[chowhound]

What I want to know is;
Did you ever get those eggs fried, Doc?

[Wart]

What is the secret to frying eggs and not having them get all dark looking. I like the white ones. How do you make over easy eggs and keep them white?


NaClO

:shock:

[gadzooks]

Fried eggs...over easy, please, runny yolks to dip toast in. I save leftover bacon grease for frying eggs, and have a particular pan I use. Same pan, every time. Old Wagner 9" cast iron Chef's Skillet. It's the second incarnation of an older Griswold/Wagner CI pan, and much lighter than its direct ancestor. The sides are curved gently rather than abruptly sloped, so flipping eggs sans spatula is easy. If you want fast fried eggs "up," just flip a few drops of water into the pan (not on the eggs, please) when the bottoms seem done and cover quickly. The steam will cook the tops, but not too long, or you'll get the kind of eggs rubber chickens lay.

[Doc]

What I want to know is;
Did you ever get those eggs fried, Doc?
Yeah, but still not all white like the restaurants do. I suppose they only use olive oil. I use bacon grease. Used to use butter, but after this thread will simply use olive oil instead when I'm tempted to add a little butter.

NaCIO????? What's that Wart? :confused:

[Wart]

How do you make over easy eggs and keep them white?
NaClO
NaCIO????? What's that Wart? :confused:


Bleach.

:whistling:

[Doc]

Oh!!! :eek: :puke: :puke; :puke2:

OT ....
Oh yeah, that reminds me, I left the puke smilies off of this forum because it was about cooking. Should we have puke smilies?
edit to add:
Better worded: would puke smilies be appropriate on a cooking forum. My first thoughts obviously were NO.

[Sass Muffin]

:sick::yuk: <~ these two get the same point across Doc. lol