[Sad_BB_Addict]

If you can turn out exquisite fried eggs every single time you've got one over on most cooks. What's your secret?

http://www.guardian.co.uk/lifeandsty...fect-fried-egg


Think I agree with Delia about the bacon fat.

[trevvytrev21]

Never flip the egg over, too risky. Spoon the hot fat over the yolk.

[norbitonite]

A good non-stick pan with just a smidge of flavourless oil. Keep the heat low-to-medium. Crack egg in and grind a little seasalt over it. When the white starts to turn opaque, put a lid on the pan. The egg then 'blinds' itself - no need to flip or baste - and the yolk stays runny.

[diablo]

Spooning the fat over is one way, though I tend to put the pan under the grill for 30 seconds or so to cook the top - as I always do eggs last.

[Caldari]

Drop a knob of lard into a cast iron frying pan, get it very hot (this gives you a nice crispy bottom *fnarr fnarr. Yakk yakk*) and crack in the egg. Spoon over excess lard if you want.

For me, it just has to be lard for fried eggs. Accept no substitute.

[molliepops]

I use a tiny bit of vegetable oil and butter, medium heat flip the egg over at the end to set the top.
OH is an odd person he likes the yolk broken then turn over the egg and cook until solid he hates a runny yolk !

[callmediva]

Quote:

Originally Posted by norbitonite

A good non-stick pan with just a smidge of flavourless oil. Keep the heat low-to-medium. Crack egg in and grind a little seasalt over it. When the white starts to turn opaque, put a lid on the pan. The egg then 'blinds' itself - no need to flip or baste - and the yolk stays runny.

+ 1 for this one, it's the best way

[The Terminator]

A non stick pan, teeny bit of oil. Simple as that, don't flip, don't cover, don't baste, don't piss about.

[annette kurten]

a little oil, fairly hot cook it till the white`s slightly off done flip for about 15 seconds, runny yolk and no snot.

[degsyhufc]

Quote:

Originally Posted by norbitonite

A good non-stick pan with just a smidge of flavourless oil. Keep the heat low-to-medium. Crack egg in and grind a little seasalt over it. When the white starts to turn opaque, put a lid on the pan. The egg then 'blinds' itself - no need to flip or baste - and the yolk stays runny.

This but with a splash of water so it steams the yolk.

[Abraham-44]

Quote:

Originally Posted by norbitonite

A good non-stick pan with just a smidge of flavourless oil. Keep the heat low-to-medium. Crack egg in and grind a little seasalt over it. When the white starts to turn opaque, put a lid on the pan. The egg then 'blinds' itself - no need to flip or baste - and the yolk stays runny.

This method sounds as though you end up with a too perfect looking fried egg, almost like a 'match the food to the photo' egg. I never use oil. Gets and looks too greasy. Always butter for me, not too hot when you crack the egg in, then baste sizzling butter over yolk until a nice cloudy film is attained. Then serve.

[walterwhite]

I love these articles in the Guardian, amazing how top chefs differ in their way of cooking. The one previously about steaks was a great read.

[mariets]

Small frying pan, splash of oil heated until really hot, then crack the up into pan. Lower heat immediately and don't touch the egg at all. Shake the pan lightly and the egg will slide when the bottom is cooked. Flip over and leave until the egg slides again, flip back and serve. Perfect every time.

[Welsh-lad]

Got to be lard. No faff with olive oil and other nonsense.

Put a chunk of lard in so that there is a depth of fat. Bring it up to hot but not smoking,
Break in the egg. It must be fresh - i.e the white should be fairly firm and stand proud around the yolk. (If the egg is old the white will just go 'splash' and spread out over the whole frying pan).

Once it is frying, spoon hot fat over the top until the yolk changes colour (goes slightly pale) - it's then ready to eat. Yummm.

[amyawake]

If the egg is very fresh it won't "spread" in the frying pan much, i.e. the egg white will be quite thick near the yolk. I have 2 methods in dealing with this (to help cook out all the egg white evenly). I either poke the corner of the spatula into the thick raw egg white - this creates temporary holes that is quickly filled with the dispersed egg white. The other method is that I cover the pan briefly with a lid to semi-steam (only a minute or so which looks like the egg has been turned, i.e. clouded egg yolk.

[mariets]

My SIL keeps free range hens and the eggs are delicious. The white forms a perfect circle and the yolk looks like an apricot half, Unfortunately eggs in the shops are weeks old an it impossible to get them that fresh.

[chipbuttie1]

Quote:

Originally Posted by The Terminator

A non stick pan, teeny bit of oil. Simple as that, don't flip, don't cover, don't baste, don't piss about.

Of course not, urinating in the kitchen is a definite no no in my house.

[Caldari]

Quote:

Originally Posted by Welsh-lad

Got to be lard. No faff with olive oil and other nonsense.

Man speaks the truth. Like I said above -

http://forums.digitalspy.co.uk/showp...62&postcount=5

[petit-pois]

I put a little bit of sunflower or vegetable oil in the pan and then put the pan on a fairly high heat. Once it's really hot, I crack the egg in and it immediately begins to cook and crisp on the bottom. I leave it for a minute or two then splash over the oil to cook the top. Once the white is completely cooked but the yolk is still nice and runny, it's ready to serve.

[smudges dad]

It depends on how you want to eat the egg. If you want the yolk runny to dip your saugage in, then break it gently into hot oil and leave it un til the white sets (the deeper the oil the better, but less healthy). If you want it in a sarnie, then only a drop of oil, get the pan very hot and crack the egg in from height so the yolk breaks, then flip fairly qulckly and push the egg around so it's the same size as the slice of bread.

[mimicole]

Quote:

Originally Posted by smudges dad

It depends on how you want to eat the egg. If you want the yolk runny to dip your saugage in, then break it gently into hot oil and leave it un til the white sets (the deeper the oil the better, but less healthy). If you want it in a sarnie, then only a drop of oil, get the pan very hot and crack the egg in from height so the yolk breaks, then flip fairly qulckly and push the egg around so it's the same size as the slice of bread.

The people in the kitchen at work have tons of oil when frying eggs. It makes me feel ill We don't have very much oil in the pan when frying eggs at home.

[degsyhufc]

Quote:

Originally Posted by mimicole

The people in the kitchen at work have tons of oil when frying eggs. It makes me feel ill We don't have very much oil in the pan when frying eggs at home.

When I was at uni they deep fried everything. The bacon, the sausage and even the eggs were deep fried.

[diablo]

Does it matter how much oil you fry eggs in? They don't absorb it like fried bread, it just rolls off the surface.

[beefymonster]

I use that flora squirty stuff in a non stick pan. It takes quite nice with a fried egg. I crack mine in slightly medioun then I turn it low. Once the white is mostly cooked I flip for 30 seconds and serve.

[oscardelahoya]

I don't use any fat, just break the egg in a non stick pan. I guess that means that it's not technically a fried egg, but I like them!