has to be REAL butter...start on HIGH heat for 3 minutes..crack egg into it....fry at HIGH heat for another 1 minute.. Salt it...dip butter toast in it...Hot coffee..mmmmmmmmm
2006-08-18 16:18:43
·
answer #1
·
answered by Anonymous
·
0⤊
1⤋
Heat a frying pan over medium heat. Add a little oil and spread it around the pan with your spatula. Crack open the egg and have the contents fall on the pan. Discard the shell. If you have never cracked an egg before, maybe crack it over a dish first. Empty the contents in the dish and then put it in the pan. But once you gain experience you will be able to crack it and have the contents land directly on the pan.
Wait for the heat to stiffen the egg. Use the spatula to poke under the egg to make sure it does not stick directly to the pan. Flip the egg on its other side when it is cooked on the bottom - you can pry up part of it and check. Wait until the other side is cooked.
Serve it on a plate.
2006-08-18 17:18:20
·
answer #2
·
answered by Think.for.your.self 7
·
0⤊
0⤋
To Fry eggs here is a food service industry standard:
You can use a pan or grill for frying don't use cast iron. Heat low to medium (250 degrees) light oil like butter or pan coating fry to desired results, Following:
Sunny-side up= egg whites cooked but yolk is not and eggs are not flipped.
Over Easy= eggs are cooked on both sides, whites and yolk are runny.
Over Medium= eggs cooked on both sides, whites are completely cooked and yolks are runny.
Over Medium-well= eggs are cooked on both sides, whites are completely cooked and yolk is soft in the center.
Over Well= eggs are completely cooked both the whites and yolk.
Over Hard= eggs are completely cook but yolks are broke when egg is placed in pan.
Scrambled= eggs are blended and then cooked to almost dry.
Eggs should never be fried to brown in color.
I hope this helps you.
Glenn
2006-08-18 17:31:07
·
answer #3
·
answered by gln2401 4
·
0⤊
0⤋
I usually fry eggs in a non-stick skillet with a pat of butter a splash of oil and a dash of salt. I get the heat of the oil, the flacor of the butter and the salt helps the egg not to stick to the bottom. Sometimes I also use a cast iron pan. It depends on which one is closer at the time.
2006-08-18 17:13:37
·
answer #4
·
answered by pinzah 2
·
0⤊
0⤋
As soon as I drop the egg in the pan, I pop the yolk and cook it medium. That way the yolk isn't runny. Then after the egg is fried, I mash them up with a fork, add just a little bit of salt, and they're good to go! Yummy!
2006-08-18 17:17:54
·
answer #5
·
answered by Anonymous
·
0⤊
0⤋
nonstick pan on medium heat, add a little butter. when the butter starts to sizzle, carefully break the egg into the pan. when the eggwhite turns from clear to white, carefully flip the egg over and turn off the heat. The heat remaining in the pan itself after you turn off the flame/burner should be enough to finish cooking the egg so that it doesn't harden the yolk completely.
2006-08-18 17:21:01
·
answer #6
·
answered by boss 2
·
0⤊
0⤋
Low to medium heat. Use Pam on the pan and spatula. Break the egg carefully over the pan. When the whites have just a touch of brown on the edge, they are ready to take out of the pan--carefully! Try not to break the yolk.
2006-08-18 17:14:57
·
answer #7
·
answered by redunicorn 7
·
0⤊
0⤋
On low to medium heat with oil or butter. As soon as I crack the egg into the pan, I season them with seasoned salt, black pepper and garlic powder. Then I flip them when they're set on one side. I lightly season the other side with the same ingredients then I turn the heat off after about a minute or two. I like the yolk liquidy to soak into my toast.
2006-08-18 20:34:02
·
answer #8
·
answered by Chef Orville 4
·
0⤊
0⤋
In a frying pan
2006-08-18 18:14:41
·
answer #9
·
answered by Buzzy360comeCme 2
·
0⤊
0⤋
Take an egg and stick it in a fryer. Make sure you do your french fries before hand.
2006-08-18 17:20:10
·
answer #10
·
answered by Robby 2
·
0⤊
0⤋