Quizzes & Puzzles7 mins ago
Frying An Egg
27 Answers
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
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
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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:
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Something like this:
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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.
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.
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.
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.
