Category: Daily Living
Any suggestions for frying eggs on both sides without having the eggs stick to the pan and any suggestions for turning the whole egg over? Every time i try this, the egg breaks into pieces.
any tips on cooking eggs. period! grin
For me, they either stick to the pan, come out to runny or to done.
I've never had a problem with them sticking to the pan, but I've always used a little bit of margerin or cooking oil in the pan for frying most things. But I know the whole egg-falling-apart-when-trying-to-flip experience quite well, the same thing happens when I'm trying to fry and flip fish as well, ugh, then it's hard to keep track of all the pieces... At one point I have used two spatulas, one to slide underneath the egg and one over top, so the egg is sandwhiched, then I can flip it and it stays in one piece... This takes a bit of fiddling around but it's the only thing I've got so far, rather then just putting a lid on the frying pan and have my eggs sunny-side-up.
Timing has been guess and testing for me, after you've cooked a few eggs, you just start to get an idea of how long they take... I have thrown under-cooked eggs back in the pan too. Better to check them too soon rather then too late.
Okay, this is not criticism, just information.
Sometime ago I posted the same topic in the "grub garage" board and got some pretty good answers.
It didn't turn me into a short order cook at IHop, but my egg frying has improved.
Check out my topic at
here.
Bob
Isn't there a gadget called a double spatula that could help with this?
As far as the eggs sticking, add a little butter or lard to the pan and only cook on medium heat or a little higher.
If you cook things to fast, the bottom burns and sticks while the top or middle is still not cooked.
As to the flipping part, I know some ppl that use a tuna fish can ring to keep the egg from spreading out to far. they cut out both ends of a can, set the ring in the pan, crack the egg into it, and flip the egg and can all at the same time.
I usually just use a long spatula, metal preferred. When flipping, start at the edge of the pan, slide the spatula fast and flat under the egg, then raise and flip in one motion. remember to raise the egg reasonably high above th epan, if you don't, you double it over and have a mess.
Anyway, just my two cents worth.
PS. If your lazy like me, just scramble the eggs and eat on a sandwich, lol.
you could also try poaching them.
thanks for the info will look at the grub garage and also see about an omlet pan. I have only heard of the omlet pan never used one. need to see one in a store to see if they are worth anything for flipping eggs. heard you flip the whole pan over on the heat, but will check this out for sure.
No need for tuna cans. We actually have a gadget to keep fried eggs in one place while they cook. Its a flexible plastic hoop with a little metal handle sticking up. Put this hoop in the pan when you crack your eggs in to the pan ready for frying, and, bob's your uncle. As for turning eggs, well you don't really need to turn them. Just tilt the pan while they cook for at least a minute so you don't over-do your eggs (Delia Smith, how to cook book 1, chapter 1, all about eggs). Tilting the pan helps the yolks to settle and cook through. Omelettes're absolutely no trouble either, especially if your mother bought you a microwave omelette maker (www.microwise.co.uk) and of course, if you have the luxury of a talking/braille microwave plus the one that the sighties use in your kitchen at home. I've got pretty good at omelettes since this marvelous but astonishingly simple plastic folding microwave plate was introduced to me one Saturday lunchtime. Mind you, I do miss the fried omelettes. Cooking any eggs in fat's the best part of eating them.
Jen.