What is the best way to fry an egg?

Question

He likes the yolk sorta runny but white done. I overcook or undercook.....help.

Answer 1

Thants how I like my yolk too. Try putting a lid over it....this way the yolk will cook without having to flip it and risk breaking the yolk. Its the cheaters way. Also, you can try poaching it....its healthier yet tastes the same. In a fry pan with water (about 2 cups. just so it covers half the yolk) Add a little salt and vinegar to your water. (salt to lower the boiling temp, and vin, to keep the eggo together) Boil, add egg, turn to mid high, gently spoon hot water over teh yok. Voila!

Answer 2

Heat needs to be low so that when egg is placed in pan, you don't hear it.
Pour it into the pan into melted butter from a small dish.
Once the white sets beneath, use a spatula to try and get underneath the egg.
If the white spills towards the edge of egg before the spatula is under, stop and wait a little bit.
When you get the spatula under the egg, flip it gently.
Allow the egg to cook slowly, jiggling the pan to see if the yolk shakes too much (this means the white is still clear).
Don't worry if you mess up. Sometimes this whole thing takes practice.
When well done, the white should be set with perfectly cooked white with no yellow ring, runny yolk.

Of course, my mom always did another way, not flipping the egg but using the spatula to spoon hot bacon drippings or melted butter over the top.
The jiggle will still help you know when it is done.

If your yolk gets hard, next time lower the heat more. You just don;t want to wait 30 minutes to get the egg done!

You can also cook on a griddle (this is how I cooked eggs commercially up to 3 dozen at once).
If using a skillet, try not to crowd or the eggs grow into one.
Good luck!

Answer 3

Overeasy and in bacon grease. It's the way my dad always makes them. Put a heaping tablespoon of grease in the pan (aluminum or cast iron). Coat the pan, then add eggs. Use the tablespoon to pour the hot melted grease over the top of the eggs. Be careful as you do this because you have to tilt the pan. We take them out when the edges are crispy, and the yolk is runny, but the white is done. They only way to mess them up is if you break the yolk.

Answer 4

Put a little butter, margarine or Pam cooking spray in fry pan. Using a small spoon with water, dribble and few drops of water on the yolk, only a couple drops of water is needed. Cover the pan and cook on med. low heat. Check for doneness by removing cover and looking at yolk. It should be white, but it will be runny, cook longer if still too runny looking.

Answer 5

In a very thin layer of oil, use only a bit of heat or fire, yes,low heat!

when your skillet is warm, put the eggs in.....

They take longer than usually, but when done, you'll have firm whites, and the yolk will depend on the cooking time, which you will adjust to your needs

Answer 6

i admire scrambled eggs when you consider which you are able to prepare them with out oil utilising a non stick pan. no person extremely desires the extra suitable fat from frying issues...except your skinny as a rail then by all skill %. on some weight so as which you do no longer look like a strolling stick!

Answer 7

Cook them over easy.

Answer 8

ITS CALLED OVER MEDIUM!! OVER EASY THE WHITES WOULD STILL BE A LITTLE RUNNING ALSO!!

Answer 9

Gently, and in butter.

Answer 10

OVER EASY