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Nope, I like the outer whites a bit crispy and browned, but the yolk still runny.
How to keep the white from spreading?
Hi Wayne, the solution to that is to use fresher eggs. As eggs age, their whites become thinner. Fresh eggs have whites that hold together better and don’t spread as much. I eat eggs often and so often have two cartons around, an older one and a fresher one. I use the fresher eggs for frying, and the older ones for baking, scrambling, and hard boiling.
Here is something I recently learned. If you press the spatula against the surface of the skillet allowing it to heat up a moment it will not stick to the egg when sliding it underneath to flip. So how about that? Cool huh?
Thanks for sharing, David. I assume this is a metal spatula?
Good info. I like a soft yolk, but cooked white and a film on top. My method mirrors yours, but I add a bit of water to pan, than cover. Develops a thin coat on yolk but yolk stays soft.
You won’t get a thin white layer on the longer cooked yolk if you omit the lid. The lid traps the heat, thus cooking that egg white coating on the yolk.
And thanks for not promoting the burnt plastic bag edges style of fried eggs. I think all eggs, no matter how they’re cooked, should be soft .
I use this technique with an additional step,when pre heating the pan I put the lid on as well.Speeds the process up with the top of the egg cooking more evenly.Try it!
I can’t believe how well this worked! They didn’t stick to the pan. They weren’t a greasy indigestion-inducing mess. They were the first fried eggs I’ve ever enjoyed! I did end up over cooking my yolks a bit because I wasn’t sure it was done after two minutes and left it on for two minutes more. Next time, I’ll have faith in the two minutes :)
We love hearing this, Katie! Every time you make an egg it’s a new opportunity to nail it. So satisfying!
Thank you my eggs came out perfect.Greetings from Athens Greece.
Sometimes, I do not have much time to make my own breakfast. So, the fried egg is the best sidedish to accompany my breakfast routine.
Pan-flipping is so much better than spatula.
Must admit that the pictures made me hungry for bacon and eggs even though I rarely eat bacon any more! I do my eggs a little differently. I like the yoke soft enough to dunk any toast in, but I don’t like the yoke starring up at me. So, I do just as you do but before putting the lid on, I add a small splash of water to the pan. This will produce a thin layer of cooked white over the yoke while leaving the yolk soft. It’s a prettier finish than an easy-over-egg. It also makes it quite easy to clean the fry pan. For those who like to add the flavor of herbs, they also can be added before the water and lid either with a sprinkle directly on the eggs or a sprig or two in the water. Two of my favorites are lemon thyme and marjoram .
I do the water trick too! Just a little bit creates enough steam to help cook the top of the egg.
I spoon the melted butter over the whites and don’t use a lid.
Should be “How to Fry My Eggs”
This is a pretty personal thing. I like my whites thin, with crispy bits on the edges. I need a lot of fat in the pan, and that fat is almost at its smoke point.