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Perfecting Fried Eggs

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muzicman82 May 12, 2014 10:26 AM

I really love eggs. Specifically fried eggs, sunny side up. I can cook them like a pro but I feel like they could be more consistent. How do you do it? Or how do pros do it?

Cast iron? Non-stick? Butter? Olive Oil? Canola Oil?

High heat? Medium High Heat?

What I am after is a sunny side up egg that is really well crisped up on the edges.. maybe even the bottom. The top of the egg and yolk are cooked so there are no clear whites, but the yolk is still runny.

Also, it seems to me that eggs should be warmed up to room temp before frying so it doesn't take forever to cook them through. I don't read about this being a step very often. How would you do it? I am thinking placing them in a bowl of warm water for a few minutes should do the trick.

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7 Replies and 2 Comments . (Latest Jun 21, 2014 by divadmas)
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    Querencia 06/21/14  7:02PM

    The best fried egg is made by frying bacon in the pan first, then removing the bacon to a plate and flipping hot bacon grease over the egg yolk again and again to cook it from the top as well as from the bottom. It's best if the person frying the egg is your mother and she's wearing her bathrobe and it's snowing so hard there's no school today.

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    filtered 05/15/14  8:43AM

    I saw an episode of America's Test Kitchen on PBS within the past month for perfect fried eggs. it's on the PVR and I tried it, was ok.

    the ATK recipe went along the lines of:
    preheat non-stick skillet on medium for 5 minutes
    pre-crack eggs into a bowl
    add veg oil & butter, wait for sizzle to reduce
    add eggs
    cover for 2 minutes, 3 or 4 for extra crispy.

    I've tried it only once and haven't experimented with it at all. I personally like super crispy edged, over medium eggs cooked with extra oil wide open throttle and extra oil in a wok.

  3. -3
    monkeyrotica 05/12/14 11:36AM

    Depends on how firm you like them. I'm usually not fond of runny fried eggs, so I cook mine in an iron skillet over low heat with lots of bacon fat or olive oil (maybe a quarter cup). I spoon the hot fat over the egg so that it's almost poached.

    http://www.theguardian.com/lifeandsty...

    1. I spoon the hot fat over the egg so that it's almost poached.
      Basting is an excellent way to do eggs and with that much hot fat there will definitely be some crispy bits.

      I spoon the hot fat over the egg so that it's almost poached.
      Basting is an excellent way to do eggs and with that much hot fat there will definitely be some crispy bits.


      petek RE: monkeyrotica May 12, 2014 11:42 AM
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