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I wish my eggs wouldn't go hard and brown when I fry them....any tips?
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Hugh Jboobs
31-12-2012
Originally Posted by Igotyoubabe:
“That's not a good idea or good advice.

Margarine, especially light versions are not generally suitable or recommended for frying.”

From personal experience, what you've just said there is not true. I get perfect results when frying in margarine. Way better than any type of oil I've tried, or butter.

I'd be fascinated if you would expand on your statement that margarine "isn't suitable" for frying. What happens if you fry with it? The pan catches fire? The egg refuses to cook? Gordon Ramsay gets annoyed with you? What?
vosne
31-12-2012
Definite cobblers to frying in margarine.

50/50 mix of olive oil and butter will do the trick. You don't need to have the heat up then turn it down. Just have it on the lowest heat possible from the start. Just leave it be and as said, spoon the fat over if the top needs a little help towards the end. It really shouldn't need it though.

Edit: and you don't need a lid.
ikkleosu
31-12-2012
Non-stick pan. Oil spray. Couple of squirts. Fry on medium temp. Turn over. Doing this my eggs often look like a pancake, so lovely and soft and golden - and a lot less calories than the swimming in fat method.
Auld Snody
31-12-2012
Put pan on a low heat, add oil , wipe with kitchen paper, add egg(s). Keep on low heat until ready.
Kolin Klingon
31-12-2012
I'm just about to do a fry up and as a man it's: Stick pan heat on nuclear, (if the smoke alarm isn't doing off, it's not hot enough!) then bung it all in, mushrooms, bacon, eggs and microwave beans. Chips now ready empty onto plat and return to oven. Fish out bits just before they burn and add to plate, return to oven. Repeat it all done add beans.

Take upstairs and stuff before having loads of beer and moan loudly about the BBC talking all over the fireworks!

Happy New Year!
geniusgirl
31-12-2012
You're all wrong.

Crack the egg into your hand,
hold your hand over the sink
allow the white to run into the sink
turn tap on and get rid of the vomit inducing stuff
fry the yolk
Igotyoubabe
31-12-2012
Originally Posted by Hugh Jboobs:
“From personal experience, what you've just said there is not true. I get perfect results when frying in margarine. Way better than any type of oil I've tried, or butter.

I'd be fascinated if you would expand on your statement that margarine "isn't suitable" for frying. What happens if you fry with it? The pan catches fire? The egg refuses to cook? Gordon Ramsay gets annoyed with you? What?”

Stop being so obtuse. It's making you sound hilarious.

I was only relaying what I have been advised. By a doctor of all people.

Frying 'light' margarines isnt a very healthy option. A quick google confirms that.

You can of course use what you want in your food, but I'm just pointing out its not advisable or healthy.

Quote:
“Response from a Certified Nutritional Microscopist and Registered Nutritional Consulting Practitioner: Dwayne Murphy BASc, RNCP.

Butter has been part of man's diet since the domestication of cows thousands of years ago. The history of margarine is much shorter dating back to when Napoleon III was looking for a cheap source of fat for the 'cheap' classes of people. Degenerative diseases on a large scale are more recent in origin, having risen from rarity to epidemic proportions in the last 100 years, while butter consumption actually decreased.

The most common starting materials for margarines are cheap seed oils: refined cottonseed, soybean, canola and corn oils. These refined oils are chemically unstable. The hydrogenation (injection of hydrogen) process for converting the oil into a solid, margarine produces dozens of non-natural chemicals that are toxins to the body. Margarine contains up to 60 % of trans-fatty acids whereas butter contains up to 6% trans- fatty acids. Trans-fatty acids damage cellular membranes creating harmful free radicals which contribute to degenerative diseases. Margarine is not suitable for frying whereas butter can be used for frying because its mainly saturated and monounsaturated fatty acids that are relatively stable to light, heat and oxygen.

Butter is not without its shortcomings. Butter concentrates pesticides about 5 to 10 times more than vegetable oils. Dairy farmers use antibiotics on their cattle which find their way into butter. Organic butter contains no antibiotics or pesticides. Butter is a neutral fat, not bad, not good. Overall butter wins easily on taste, digestibility, usefulness for frying and naturalness.”

Quote:
“ Response from a Naturopath Doctor: Carolin Galvin, B.Sc., N.D., Fredericton

Butter is made by "Mother Nature" as saturated fat. Although we need saturated fat, we tend to over-consume it. We are always struggling to cut down on it for the sake of our cardiovascular health. So, at first glance, butter seems like an unlikely choice.

Margarine, usually starts out as polyunsaturated fat which, if consumed in moderation, is valuable in preventing heart disease, and most people are deficient in this type. However, polyunsaturated fat is easily damaged by light, heat, oxygen exposure and hydrogenation. When it is damaged, it is converted to a mixture of saturated fat, and trans-fatty acids. Trans-fatty acids are artificially saturated fats that are very damaging to our health and are found in most margarines!

Polyunsaturated fats are liquid, so in order to make them spreadable, they must be "partially hydrogenated" which will make them partially saturated. Since the saturation is created by processing, not by nature, you get trans-fatty acids. A few margarines are made differently. Instead of partially hydrogenating to solidify the oil, some tropical fats are added, which are naturally saturated and, therefore, trans-fatty acid-free. Although preferable as a spread, these should not be used for frying, otherwise, the trans-fatty acids will be formed. Another health issue to consider is that margarines often contain artificial color since they would otherwise be white.

Still confused? Butter is the best choice if used sparingly. Another acceptable alternative is to use a margarine made with polyunsaturated fat plus tropical oil and absolutely no hydrogenated fats, and no artificial food dyes. Avoid "trans-fatty acids" and "hydrogenated fats or partially hydrogenated fats" in any products you consume.”

shackfan
31-12-2012
[quote=vosne;63275575]Definite cobblers to frying in margarine.

50/50 mix of olive oil and butter will do the trick. You don't need to have the heat up then turn it down. Just have it on the lowest heat possible from the start. Just leave it be and as said, spoon the fat over if the top needs a little help towards the end. It really shouldn't need it though.

Edit: and you don't need a lid.[/QUOTE]

Well, you can get the odd spit from the pan, and that is a bugger to get out of your clothes
BellaRosa
31-12-2012
Originally Posted by Hugh Jboobs:
“Stand aside everyone, I am the uber master of fried eggs!!

1. Fry your eggs in margarine. Not butter, not oil. Margarine. I personally use Flora healthy heart.

2. Once the marg is melted, add the egg and turn the heat down to low. This is key. If you fry it too quick, it will bubble, pop and go crispy/brown underneath.

3. When you've turned it down low, put a lid on your saucepan. This will help to cook the top of the egg white. Otherwise you'll end up with a sloppy top and you'll be tempted to turn up the heat and will then get your crispy brown bits!

4. Keep regularly checking the egg by removing the lid. There's a fine line between a nicely cooked egg and an over cooked, hard yolk!

Good luck! The key is being patient, cooking on low and using a lid!”

You fry your eggs in a saucepan
rickrickricky
31-12-2012
Originally Posted by BellaRosa:
“ You fry your eggs in a saucepan ”

Must be the yukky Margarine they use!

I'm sure I read somewhere that Marge was invented for the First World War, as an axle grease for wagons and trucks.
LaVieEnRose
31-12-2012
I like the brown crispy bits. If I want eggs without crispy bits, I poach them.
blueblade
31-12-2012
Originally Posted by feckit:
“Very rarely can I make the perfect fried egg.
Most of the time the white bits go brown and hard. Not nice.
Any tips for making the perfect fried egg?”

You need a very low heat to fry an egg to a good standard. Then keep an eye on it.
Damanda
31-12-2012
Originally Posted by blueblade:
“You need a very low heat to fry an egg to a good standard. Then keep an eye on it.”

This is entirely correct. Also one should use a very fresh egg as older eggs have thinner whites which are prone to spreading and crisping.

However, why fry an egg? .... A poached egg is nicer, similar and comes without the brown bits every time.
rickrickricky
31-12-2012
Originally Posted by Damanda:
“This is entirely correct. Also one should use a very fresh egg as older eggs have thinner whites which are prone to spreading and crisping.

However, why fry an egg? .... A poached egg is nicer, similar and comes without the brown bits every time.”

It's also much healthier.
flobadob
31-12-2012
Originally Posted by rickrickricky:
“It's also much healthier.”

I don't think that in reality there is much difference. None of the fat is actually absorbed into the egg white, so the amount of fat or oil that you are eating with the egg is tiny.
rickrickricky
31-12-2012
Originally Posted by flobadob:
“I don't think that in reality there is much difference. None of the fat is actually absorbed into the egg white, so the amount of fat or oil that you are eating with the egg is tiny.”

It's not just about what you fry it in.

Cholesterol in egg yolks only becomes problematic when oxidized (exposure to air). Properly poaching or boiling eggs will help reduce oxidation significantly.

There are a few other advantages too one of which is it decreases toxins.
Jimmy Connors
31-12-2012
I crack my eggs into a frying pan with a little cold oil. I put the heat on the lowest setting and lust leave them. When the oil gets hot I flick it onto the yolks. The first sound of spitting oil I remove the pan from the heat and leave it for a few minutes.

They turn out perfectly, and best of all, the oil doesn't spit every where.
solarflare
31-12-2012
People, people. I have consulted an expert panel of one (me) who says that there is room in the world for both fried and poached eggs.

Heck, even boiled and occasionally scrambled too, if you're a goddamned maverick.
Hugh Jboobs
31-12-2012
Originally Posted by BellaRosa:
“ You fry your eggs in a saucepan ”

Oops. I meant frying pan. Apologies.
Sentenza
31-12-2012
I want the brown crispy bits on my egg.
fatsi
31-12-2012
Originally Posted by Hugh Jboobs:
“Stand aside everyone, I am the uber master of fried eggs!!

1. Fry your eggs in margarine. Not butter, not oil. Margarine. I personally use Flora healthy heart.

2. Once the marg is melted, add the egg and turn the heat down to low. This is key. If you fry it too quick, it will bubble, pop and go crispy/brown underneath.

3. When you've turned it down low, put a lid on your saucepan. This will help to cook the top of the egg white. Otherwise you'll end up with a sloppy top and you'll be tempted to turn up the heat and will then get your crispy brown bits!

4. Keep regularly checking the egg by removing the lid. There's a fine line between a nicely cooked egg and an over cooked, hard yolk!

Good luck! The key is being patient, cooking on low and using a lid!”

That is revolting

OP, turn heat down and use olive oil/butter mix if you don't want brown edges. Personally I love brown crispy edges

Edit - didn't read through thread before posting
LilyAnna80
01-01-2013
just go healthy and poach em
Ignazio
01-01-2013
Originally Posted by LilyAnna80:
“just go healthy and poach em”

You beat me to it.
frightlever
01-01-2013
Originally Posted by LilyAnna80:
“just go healthy and poach em”

Right. I start with a small medium-hot frying pan spritzed with olive oil that I can melt some butter into without burning it. Add the egg(s) add a teaspoon of water, put the lid on and turn the heat off. The bottom fries, the top poaches. Obviously you don't want to take the lid off too much or it'll let all the steam out.
aggielane
01-01-2013
I use oil and put the egg into a cold pan and then turn it up full when the white of the egg turns white I start splashing oil over the yolk soon as the yolk turns white I remove the egg and eat
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