What is secret to frying great eggs?

Answer 1

I use low- medium heat and either butter or margarine. Heat the pan until it is hot enough to contain the egg within it self and turns the egg white, white. As soon as it is firm flip it for over easy. for sunny side up just spoon the butter or margarine over the egg till the white is cooked but not too long.The same goes for scrambled. When you pour in the mixture wait until it starts to boil then stir it with a fork so that it fluffs. They will ne light and very tasty.

Answer 2

I don't think it's a secret, but I do think it might be French.
I put my eggs out to come to room temperature and crack them into a little dish ready to put them in the pan. I pre-heat either a non stick pan or my cast iron pan to a medium heat, add a pat of butter & a little olive oil then I turn the heat down a notch. Then I slide one egg at a time into the pan and when the white has coagulated, I baste them with a spoon. Simply spooning the hot butter & oil over the yolks until they turn white and then I serve with toast or soda bread. This way I don't need to flip the egg and chance breaking the yolk. I think they are great.
If you don't like soft yolk, cover the pan and finish steaming for about another minute.

Answer 3

get a small nonstick pan and heat on medium heat add 1 T butter to the pan than add 2-3 eggs with salt and pepper, cover with a lid that fits inside the pan close to the eggs. Add toast to the toaster and by the time the toast is ready the eggs are done and you don't even half to flip them. I promise this is the best way to make eggs and the tops are nice and pink... I have been cooking for 40 years

Answer 4

Really it depends on how fried you want it, if you have ever heard someone say "over medium" or "over easy" you know what i mean. Basically, you need a skillet, turn the heat to about medium, maybe a little higher. once the skillet gets warm, i like to coat the bottom with butter, stick or spread, either will do, crack the egg into the pan and just let it sit, the firmer you let the bottom get the easier it will be to turn, once the bottom has turned completely white ( you should be able to pick up the edge with your spatula and it not run everywhere) carefully slide the spatula under the egg, and flip, you will will need to do this kinda fast but gentle so that you do not break the yolk. ((NOTE: metal spatulas work the best, with rubber ones in my case the egg tends to want to stick to it. ))

Answer 5

Heat the pan to medium or med-low. Put butter in. Crack egg. Fry until white is not jellyish on top. Flip carefully with spatula (for over easy). Fry lightly on bottom. Serve.

Answer 6

first you need the right temperature. It's the right temperature when you can throw a drip of water at the pan and it goes "tsss!!" a bit...but not too much. lst a little sizzle sound.
Then add you butter! <---if you have enough butter MELTED on the pan, your eggs won't stick.
After you crack the eggs on the pan....move them round a bit by moving the pan....so the eggs move around just to make sure thy're not stuck.
So the secret is butter!...making sure they don't stick :)

Oh ! and a good nonstick pan :)

Answer 7

it depends on how you want them, but the best thing is to use very hot oil and use the spoon to throw hot oil towards the egg at the same time you are frying it if you want it soft take it out as soon as the yolk gets a bit withe when you start throwing the hot oil, and if you want it hard just keep doing the same for longer (use plenty oil)

Answer 8

Non stick pan, lots of butter, season with salt and pepper and a really low heat.

Answer 9

try low heat in a pat of butter with a lid on the pan. i made some this morning and they were sooo light.

Answer 10

Bacon Grease....it makes the egg perfect