Originally Posted by GeordiePaul:
“Or you could fry using 1 calorie spray, I've done this and they turn out fine and not greasy.”
“Or you could fry using 1 calorie spray, I've done this and they turn out fine and not greasy.”
Must make it hard to baste the egg, though.
Originally Posted by njp:
“And you also don't want the white burnt, which seems to be what a lot of people end up with.”
“And you also don't want the white burnt, which seems to be what a lot of people end up with.”
Not burnt, but brown and crackling is for me an essential part of the fried egg experience. If I don't want that I'll poach them instead.
(I used to avoid poaching because my mother used special steamer cup things which weren't non-stick and which were horrible to clean. Now I don't use any special equipment. I use a few inches of boiling water in a deep frying pan. The eggs hit the bottom and spread out much as if they were fried, but there's no fat involved. I suspect purists would disparage the final flat shape, but it's convenient on toast.)
