how to cook a perfect fried egg ?

Question

i always break the yolk, or overcook the yolk so it goes solid.

help!!

Answer 1

after you carefully break your eggs into your heated pan... and the whites cook enough to turn white, add a third of cup of water in the pan and cover it. The steam will slightly cook the top of the yolk (just a thin layer) without overcooking the whole thing. Sometimes I flip them once just to get the tops a little extra done.


oh yeah, don't forget to melt some butter or oil in the bottom of the pan while your heating it so your eggs don't stick!

Answer 2

Use a non-stick frying pan and you're half way there.

I use a desert spoonful of oil. Get it nice and hot, then break the egg onto the pan. Don't start angling the pan to spread the white around or try to get a nice shape. Just leave it as it is - in fact if you minimise the spread of the egg white, it will be able to set thicker, and you will find it easier to flip later.

Turn the cooker to medium/low and keep an eye on the egg white. Just before the white turns completely solid, flip the egg.

To avoid breakage, you want to "flip" the egg very gently. I do this by moving the egg to one side of the pan (the white should be cooked enough for you to do this - if it runs everywhere, leave it where it is to solidify a bit more, then move it to the edge).

Pick up the side of the egg closest to the edge of the pan by the egg white (I use a fork in one hand, and my fingers of the other hand). Help the egg "roll over" towards the center of the pan. When I do it, the opposide edge of the egg doesn't even leave the pan surface. The trick is to lift the egg high enough by one edge (so the yolk part is off the pan) before lowering. It doesn't matter if the white folds over on itself a little bit.

The next thing is to resist cooking both sides for the same amount of time. Once flipped, you only need to leave the egg for 30-60 sec just to finish setting the white.

If I am serving a full cooked breakfast, I will turn the heat off after flipping and let the white set with the residual heat of the pan while I plate everything else.

Answer 3

How to Fry an Egg


There's nothing like a fried egg in the morning ... with some toast and coffee ... mmm. Ingredients: nonstick cooking spray spatulas frying pan butter cooking oil 2 large eggs
Steps:

1. Over medium heat, warm a small amount of oil or butter, perhaps 1 1/2 tsp., in a small (8-inch) skillet, or spray the pan with nonstick cooking spray. 2. Crack an egg into the pan. (Image 1) 3. Cook until the white appears solid, about 3 to 4 minutes. (Image 2) 4. For basted eggs, put 1 tsp. or so of melted butter over the yolk. 5. For eggs sunny-side up, remove the egg from the pan with a spatula and serve. (Image 3) 6. For eggs over easy, carefully flip the egg over onto the yolk side and cook another minute or two. (You'll probably want to turn the egg after 2 to 3 minutes, instead of 3 to 4, depending on how well done you like your eggs.)


Tips:

If the egg's edges burn, turn down the heat. Most people like the egg cooked gently, as the white gets rubbery if the heat is cranked up. But some people like their fried eggs with browned edges. Turn up the heat if you like it that way! Some people cover the pan to make the egg cook faster, but then the yolk gets a film over the top.
enjoy

Answer 4

Get a frying pan with a good glass lid and steam vent. Make sure the pan is smoking hot, crack in the egg. Cook for 1 and 1/2 minutes unlidded and 1 and 1/2 minutes lidded. This way the yolk gets cooked just enough in the steam. For a nice variation on fried egg butty, fry the egg in chilli oil for a bit of kick, yummy!!!

Answer 5

1. Buy yourself a DECENT non-stick frying pan (preferably Teflon coated), non of the cheap supermarket rubbish. A decent one will last you for years!
2. Buy yourself an egg ring (from any kitchenware shop).
3. Heat the oil in the frying pan gently until it's warm, and place egg ring into the pan.
4. Break egg into the egg ring and cook slowly until the egg white is set enough to remove the ring.
5. Splash oil onto the egg until the clear gooey stuff is gone.

Enjoy!

Answer 6

Heat the frying pan to a moderate heat - a heavy based one is best. I use spray on Canola oil or olive oil in the pan but grease the pan how you will. Break the egg gently into a bowl or cup and gently tip into the pan. when it starts to sizzle - cover the pan and turn off the heat. It will cook slowly and when the top has turned white its ready. If there wasn't enough heat you can put the heat back on for a wee bit but leave the pan covered.

Answer 7

Brunch Skillet "Country Style.
Ingredients:
6 cups cubed, frozen, Hash Brown Potato
1 package (about 3 cups) shredded cheese (yellow or white)
6 bacon strips
1/2 cup grated, chopped onion
3/4 cup green and /or red pepper
1/4 teaspoon pepper
Salt to taste
6 extra-large farm fresh eggs (room temperature)
In a large skillet, cook bacon until crisp. Remove bacon and crumble; set aside. Reserve 2-1/2 tablespoons of the drippings. Add potatoes, pepper, and salt to the drippings. Cook until brown and tender, stirring about 10 to 12 minutes. Remove from the stove and make 6 wells in the potato mixture.

Break an egg into each well, cover, and cook on low heat for about 9 to 12 minutes until set. Top with cheddar cheese and bacon and serve hot.

Answer 8

butter the pan, crack the egg and slowly let it start to cook as your pouring the egg so it stays in one shape and then cover with a lid and it will cook all around for about 1 min. then your yolk will be runny and you can dip your toast.

Answer 9

Low heat, don't drop egg from a great height! splash hot oil over yolk until the snotty stuff disappeared, not much longer than that.

Answer 10

Don't have the fat too hot, in fact just warm will do. Crack the egg carefully into a cup and pour gently into the warm oil. once the egg is set you can turn up the heat a little and splash the fat onto the yolk.

Howzat !!!