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

[anneasquith]

Egg rings, maybe Amazon jj.

[jennyjoan]

i;ve had the egg ring Anne

[Gizmonster]

My missus always uses an "egg frying ring" when frying her eggs - helps stop the egg from running all over the pan.

Something like this:
https://www.ebay.co.uk/itm/New-Stainless-Steel-Frying-Pan-Set-Stainless-Steel-Round-Egg-Rings-8-5-Cm-Set-O/232782687739?hash=item3632ededfb:g:CBQAAOSw0GNbCRTW

[jennyjoan]

I have had them Gizzy - I cook them very well - so will try next week and a half a fry.

[Jackdaw33]

If only there were similar devices for cooking poached eggs. Don't recommend poaching pans, by the time the white is cooked the yolk is rock solid.

[-SharonA-]

Frying eggs should be relatively easy. Once broken into the hot pan, I use either the fish slice or a fork to get the egg whites a nice round shape. I try to break the egg gently as I like my yolk soft and runny. Once whites are firm, gently lift out egg.

[Buenchico]

Am I the only person here who's never cooked an egg?

I can't stand them!

[1ozzy]

Of course you can't "stand them", it's the shape of the egg.
Now if eggs came with a flat end anyone could stand them ;-/

The fresher the egg the less the white runs so if you want a nicely cooked compact egg be patient, squat behind the chook with your hand underneath it, catch the egg, run to the kitchen, have your pan ready and cook.

[Buenchico]

Your jokes (or should that be 'yokes'?) are even worse than mine, Ozzy!

[1ozzy]

But neither of our jokes are as bad as some that are posted in the correct category ;-)

There's a claim to fame for both of us!

[rowanwitch]

Try the silicon poaching pods they are better than metal pans. Might take a few goes to get your timing right

As for fried eggs I put them in a cold pan just brushed with oil and bring the temperature up really fast then I flip them at the last minute to cook the surface, they don't look so pretty but it almost guarantees a runny but hot yolk.

[NoMercy]

The fresher the egg, the more it retains its shape. Eggs that run all over the pan are probably quite old.

[1ozzy]

"Snap Nom"

But I was first ;-/

[NoMercy]

Ah, great minds eh...

[Jackdaw33]

In the days when I could be bothered to faff around, creating a vortex in the pan and adding a drop of vinegar I reckoned on 1 minute to poach an egg. I've seen those pouches; I'm not mean but I thought £5 for a little bit of plastic was OTT.

[1ozzy]

They don't get any better Nom ;-)

[murraymints]

I have the pouches..but prefer the pan..if you put the lid on when they are cooking, as soon as the white forms take them out..lovely... use a one cal spray thing for in the cups...

[waterboatman]

That's my method for poached eggs too minty. For fried eggs, a squirt of the onecal heat the pan and break the eggs in, don't have the pan too hot or the bottom of the egg will burn while the top is still runny.

[andres]

Break the egg into a small cup or bowl and slide it gently into the pan. I take my poached eggs out of the pan by sliding the potato masher under them .

[andres]

Small cup etc. for frying eggs ^^^^