How do you fry good eggs without there being too much oil in them or the frying spitting at you when you cook?

Question

I just want to fry eggs nicely without them breaking up into pieces in the frying pan, having the oil spit at me when I cook and basically cooking good eggs.

Answer 1

First, make sure you have the right utensils - a really good non-stick pan is a must, along with a wide spatula for lifting the eggs out afterwards. The pan must be hot, but only add a tiny splash of oil - just enough to grease the pan, not to drown your eggs in it!
Then turn down the heat when you add your eggs, as they need to be cooked on a lower heat than the heat needed to get your oil up to a reasonable temperature.

If the oil spits at you when you add your eggs, cover with what we call a "fat splatterer" - your Nan probably had one! - a fine wire mesh, in the shape of the frying pan. They're great, as they really do stop most of the fat spitting back at you.

Don't leave the eggs in the pan too long - there's nothing worse when they're burnt on the bottom, and still have runny whites on top. That's a sign of too hot a pan.

Enjoy cooking your eggs! Mmm.... a fried egg butty is a thing of beauty...

Answer 2

First of all, try nice fresh eggs, - The fresher the egg, the better the egg will hold together ( from the side the albumen (white) will be thicker, less runny and so will keep more of an egg shape! ) A decent pan is a must to stop it sticking. I find circular pans ( brandname ) make great eggs. If you don't want a new pan, then try proving the one you have, ( this means to fill with a lot of salt and heat until the salt starts going brown and black in places, stir with a wooden spoon so that the salt removes food particles from the pan, the salt also leaves a film on the pan to make it more slippy. Leave to cool, empty salt then wipe out with kitchen roll )Then it's just a case of less oil and watch you don't heat it too hot.
Just a sizzle, not a spit.
A lot of info for a fried egg. You could just eat it boiled!

Answer 3

I use a cast iron frying pan. Heat the pan on medium high heat. Put about 1 tablespoon of butter in and let it melt. Then put the eggs in. As soon as the bottom turns white, shake the pan to loosen the eggs, or carefully slide a spatula around them until they are loose. Then slide the spatula under the whole egg and quickly flip it over, cooking it for half as long. Again shake the pan or loosen the egg and slide the spatula under and quickly flip it over as you put it on a plate. This is for over easy eggs. For sunny side up, just put a lid on the pan after putting the eggs in and use lower heat, and keep an eye on them because they can overcook and the yolks will be hard.

Answer 4

For making the best ever perfect egg try this:
1.Use a little round non stick pan
2.Pour very little oil and and at high flames let it heat bit without burning, then add a little bit of salt in the pan w/heated oil
3.At soon you sprinkled very little salt, put the heat in the lowest, then very carefully, near the pan pour the egg in (for best result you can put your egg in a little bowl).
4.Now, it will depend how you like your egg yolk to be, for soft and very cook egg yolk, you put a lid, for some seconds, then take it off and serve it...this way the egg yolk will be properly cooked, and soft. If you like it hard, then wait some minutes and turn it around< as soon it done, turn it down quickly to your plate...
Enjoy
A nice egg, with out oil and with out spilling!

Answer 5

Easy!
Put a small amount of olive oil in the frying pan and cook the egg on both sides.
Tastes lovely and no spitting at all.
The pan is grease free too when you have finised.

Answer 6

Dont have the heat to high. Crack the egg into a bowl first and slowly pur into the pan. Have enough oil in the pan to cover the bottom of the pan.

Answer 7

First wash the pan you will use. Make sure that you complete dry it by already putting it on top of the stove. When all the water has already dried up, add oil. A teaspoon of oil is enough, more than a teaspon will already make your egg too oily. When you know or feel that your oil is already hot enough, then put the egg.

I assure you, when you follow the step by step process I wrote above, your egg will not be oil nor will oil splash on you. :)

Answer 8

use an egg pan.. something like a frying pan but it's the smallest one available in the market... you'll get the perfect round-ness for a sunny side-up.. not much oil required when using that pan too

Answer 9

Just fry them in a lot of oil at a medium to low temperature.

You effectively poach them and there are no slimey bits and you can easily make the sunny side up, over easy or turn them to make a sandwich.

Technique comes from the best Greasy Spoon in Cardiff, Ramons in Salisbury Rd.

Answer 10

Make sure you have a really good, unscratched nonstick pan. Pre heating the pan is essential (med heat). Dont add too much oil and crack the eggs into a small bowl first and gently pour them into the pan.