Fried eggs! Cooked ‘properly’ - or not.

I give them a quick flip over and then out of the pan. Can’t stand runny whites however you cook an egg. Makes me feel I’ll to see it. “Properly” dome eggs ad chips are gorgeous

Jaxjacky

I’m with you Witzend fried, poached or boiled, no yucky runny stuff thanks.
And no free range around here, Avian flu.

From what I understand, chickens have had to be kept inside since November and yet I bought six free range eggs yesterday.
Does that mean that my eggs are already four months old?

I think there are many proper ways of frying eggs. It all depends on who is going to eat them.

I can only eat fried eggs if they have been turned in the pan and the yolk resembles that of a hard-boiled egg, but just a little softer in consistency. This goes back to my mother's habit of breaking a soft-boiled egg up in a cup for us when we were small or even when we were older but ill in bed. I found the very sight of this "mashed egg" quite disgusting.

My mother loved eggs in any shape or form. For years I refused utterly to eat fried eggs. My mother fried her eggs until the white was solid and the yolk bright yellow. Daddy wanted his splashed with fat, so the yolk turned pink. DH eats his fried eggs like my mother did.

I always ask how people want theirs, as there is only one "right way" to serve an egg and that is how the person wants it, who will be going to eat it.

I baste them or flip them depending which pan I use. I don't like them in butter so I use olive oil.

My partner likes fried eggs done 'eggs over easy' in the American style - that is, turned yoke side down for a minute or so.

Love fried eggs and I always 'pink' them - though I didn't know that that's what I was doing! But I am utterly useless with poached eggs - the yolk always separates from the white no matter how much I swirl and use vinegar. Oooh! I'm going to have another try for lunch!

I like eggs with yellow yolks. In hotels abroad serving breakfast the chef asks you if you would like your egg 'sunny side up' I do.

Why do eggs seem so hard to get right in hotels? As you say, snotty fried eggs usually and don’t get me started on poached! I usually end up asking for ‘over easy’ fried as they’re preferable to snotty!

I spray pan with one cal spray. It cooks eggs beautifully. I turn gas down once pan is hot and it cooks egg through.

Same goes for poached or boiled eggs! My mum was a brilliant cook, but she could either boil an egg so it was still half raw or solid - even with an egg timer !

Whether boiled, fried or poached its got to be set white, dippy yolk and definitely no ‘snot’

The world’s falling to pieces, COVID, resettlement, hunger, homelessness, addiction issues, lack of self discipline. Price rises and lack of free speech.
Food or heat is the big question and I’m reading about fried eggs. Hereby lies too much free time.

I can't eat a snotty egg no matter how it is cooked. It just turns my stomach. I even like my scrambled eggs firmer rather than sloppy. It isn't difficult to cook the white on top of a fried egg but I'd rather it was flipped than served uncooked.

Oh to just have a fried egg, I'm intolerant to any eggs and miss them so much.

If I have a decent non stick pan I like my eggs easy over, if not I baste them. I don't eat soft boiled eggs because it's almost impossible the get the white cooked through while keeping a runny yolk.

I have never eaten nor fried an egg in my life and wouldn’t manage to do either without throwing up! I can eat eggs in disguise eg in cake, Yorkshire pud but the thought of anything even vaguely eggy makes me feel ill.

I can't stand the white being crispy.
It's as if the pan has shed its non stick coating.

I love a fried egg, but cooked properly not runny. ?

The uncooked bit on the top put me off fried eggs completely when I was small. Still only eat any kind of egg when they are hard all the way through.
OH likes them runny but with the top basted - the lid method sounds like a great idea, thank you.

I was reading about the avian flu the other day yes it did make me worry I have to admit to that. I don’t eat many eggs that might put me off altogether.

In a non stick pan flip the egg over for just a couple of seconds before serving

If you cook in a non stick pan, with no oil for basting, I use my Kitchen Blow touch to cook the yoke.

I use a spoon to scoop hot fat over the top, I thought that was normal lol

Ooh yes, the brown spot. I’ve never forgotten about that either.

My mum basted them for herself and me, my dad liked them dropped into the chip pan. They came out all crisp and sizzled with a soft middle my gran his mum cooked them that way.
I hate that little brown spot you get in some after a school biology lesson said it was the actual chick. I had never thought of it that way before.