How can I fry and egg and ensure the yolk does not break during cooking and cracking the egg. And how do I ensure that the white is thoroughly cooked and the yolk remains liquid inside?
2007-12-12 03:08:48 · 17 answers · asked by ummsulaima 5 in Food & Drink ➔ Cooking & Recipes
Just crack it into a buttered pan and let it cook. usually if you pick the pan up and swirl it around a little the "white" will thin out and cook faster. then just be very carefull when you flip it.
2007-12-12 03:13:08 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Crack the egg into a cup first..
Have quite a bit of oil on the pan, but don't have it too hot.
Tilt the pan slightly when pouring on the egg and then increase the heat a bit
When the white is cooked, tilt the pan again and spoon the hot oil over the yolk a few times.
This will make sure the yolk is cooked but still runny.
2007-12-14 14:35:45 · answer #2 · answered by Ann C 1 · 0⤊ 0⤋
I also have a very hard time & wind up breaking the yolk when I flip the egg. (But not when I crack the egg open. I just crack it carefully with a thin knife) I usually avoid flipping the egg that I inevitably break by turning down the heat & placing a lid on the pan & just be patient as the egg sorta "poaches". This is MY only guarantee that the yolk stays intact, but liquid. Usually I just give up & scramble the stupid thing cuz I get frustrated, lol. Personally, I like to fry my egg in a cast iron pan. I love cooking with cast iron pots & pans. If u use those, after washing MAKE SURE you put a few drops of oil in it & rub the oil in. I don't scrub the pan vigorously with a Brillo pad either. Just wash it while it's still warm, not when it has cooled off & is harder to clean. That's a basic care step for cast iron. It prevents rusting & keeps it from becoming sticky. I like cast iron cuz of the crispy browning of the edges of my fried eggs, crepes, etc. If u don't have cholesterol issues I also find using good old lard for frying rather than oil or butter. Lard is found in the same aisle in the grocery store as oils, Pam sprays, etc. It comes in a box. Not Crisco, but actual lard. It is labelled "Lard" & "Manteca" for the spanish-speaking population. Mostly in a white box with green on it. Also I have saved the grease in a container that strains grease from bacon. That's also good for frying. Hope these lil tips help u. Yeah, lard & bacon grease are less healthy but sometimes, I just wanna treat myself to the way Granma used to make stuff, lol. Usually I use the Pam type products, but sometimes I just go for it even tho it's less "healthy". Nothing wrong with a lil treat now & then plus I have no cholesterol issues.
2007-12-12 03:36:45 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Crack the egg on the side of a cup ...pull the two halves of shell and drop the contents into the cup then pour the egg into the frying pan which should be on a medium heat....baste the egg using a spoon ,with the fat or oil until it turns white which does not take very long....to stop the yolk going hard stop basting it once it mists over as it is cooked
2007-12-12 03:15:38 · answer #4 · answered by Anonymous · 1⤊ 0⤋
Just be careful when cracking the egg into the frying pan. Use a non-stick frying pan, and use a bit of butter or marg.
Most ppl break the yolk, when trying to flip the egg to cook the white properly. You can actually cover the frying pan with the lid, if it has one, or use a plate. You do not need to flip the egg then.
It's pretty easy.
2007-12-12 03:19:00 · answer #5 · answered by Sam G 5 · 0⤊ 0⤋
Read Delia's chapter on eggs in her books, she explains it very well.
I crack my egg into a small bowl or jug and try to drop as much of the white as possible, to begin. It sort of acts like a nest for the yolk. Spoon hot fat on white avoiding the yolk, but as soon as the top of the yolk becomes cloudy, get it out or it'll keep cooking and go hard.
Remember to be very careful, eggs can spit hot oil suddenly with no warning, and the older the egg the more they do it.
2007-12-12 03:16:42 · answer #6 · answered by fed up woman 6 · 0⤊ 0⤋
Make sure your pan is hot. When hot, turn down heat.
Gently crack open the egg, and place as close as possible to the pan and gently pour in.
Keep on low and slowly cook till you see the shiny white go opaque.
It works for me all the time and it's cooked but still the yolk is runny.
2007-12-12 03:14:57 · answer #7 · answered by Mom of 2 great boys 7 · 0⤊ 0⤋
The best way to do this is with a teflon pan with oil, butter or bacon grease in it. You melt/ heat the oil and crack the egg carefully into the pan. Then you let it cook on low for about 2 minutes leave it alone until then. Next you take a rather large flipper/spatula and flip it extremely carefully over and let cook for about 30-45 seconds and its done. BE CAREFUL it may take a few times but you'll get it! good luck!
2007-12-12 03:18:48 · answer #8 · answered by ••○ PitBuLL ○•• 5 · 0⤊ 0⤋
Apart from everyone else's suggestions, there's one other factor in this: the freshness of the egg.
If an egg isn't fresh, the yolk will break by itself as you crack it into the pan, bowl, or whatever. It's not firm enough to hold its shape to begin with. Don't ask me how many days old (or young) the break-free limit is, because I don't remember exactly. Sorry.
If it's fresh, it should be fairly easy to keep the yolk whole.
2007-12-12 04:05:38 · answer #9 · answered by Donna in Rome 5 · 1⤊ 0⤋
i love cooking: open the egg by gently cracking on the corner of you kitchen side then open the egg shell by slightly placing both hands around it and putting two fingers inside then it should fall out, but make sure you are close to the pan and that you have the oil medium heat.do you have your egg flipper ready? and when it is white flick abit of oil over the egg til all white and when the orange is slightlt and i mean slightly white and ther is no snoty bit but still very soft then you should have a perfect egg x
2007-12-12 03:17:31 · answer #10 · answered by x mwah x 2 · 1⤊ 0⤋