When I make them, they tend to have a kind of rubbery layer on top, which I have to peel off before eating. And sometimes it sticks, which is nasty. Does anyone know how to avoid this?
Posted by breyerchic04 (Member # 6423) on :
I've never noticed a rubbery layer on fried eggs, maybe I do it differently than you.
Posted by erosomniac (Member # 6834) on :
Use lower heat, and a well greased pan (PAM is your friend). It takes longer to cook, but you avoid the layer.
Posted by Elizabeth (Member # 5218) on :
I like my eggs over easy, but I must say, I use butter, and quite a large dollop of it, when I fry eggs. i do not make them often, but is a butter fest when I do. So, of course I would suggest more butter.
Posted by King of Men (Member # 6684) on :
I always use low heat, but next time I will try more butter. Thanks. Posted by MandyM (Member # 8375) on :
erosomniac's got it. low heat, longer period of time, Pam the heck out of your pan, and above all, flip without fear (unless you like broken yolks)
Posted by jennabean (Member # 8590) on :
I like erosomniac's eggs! Do what he said!
Posted by LadyDove (Member # 3000) on :
In addition to the butter, after the eggs have fried a bit, I toss a tablespoon or so of water in the pan and cover it tightly for about a minute. The top is nice, soft and white rather than rubbery. You'll have to experiment with the lenth of time you steam the eggs, depending on how soft you want the yolks.
Posted by Tante Shvester (Member # 8202) on :
Or you could scramble.
Posted by Katarain (Member # 6659) on :
A rubbery layer? What the heck??
Posted by calaban (Member # 2516) on :
Mmm... eggs over easy, butter. Boo. It's still four hours till lunch and you all have me wanting to eat.
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by Katarain: A rubbery layer? What the heck??
Yeah. I've seen this. It is commonly seen among those who do not know how to cook. I've known some guys who could turn a perfectly innocent egg into something unimaginably rubbery and tough.
KoM: The pan has to be hot before the egg goes in. Do not crack your egg into a cold pan and then turn on the heat. If you grease your pan with Pam, or some other nonstick cooking spray, spray the cooking surface of the pan before it goes on the heat. If you are using oil, butter, or margarine, it goes in after the pan is hot. Once the butter or margarine has all melted (or the oil has coated the whole cooking surface), you crack your eggs into the pan. Heat is medium. Egg should immediately turn opaque and start to set when it hits the pan.
You can put a lid on the pan to facilitate the doneness of your sunny-side up egg, or flip it after the bottom is set.
In all, the process should take, like, a minute or so. The egg does not cook for a half hour in the pan while you are checking your email.
Posted by Sergeant (Member # 8749) on :
I like my eggs cooked in bacon grease. I can feel my arteries clogging just thinking about it Posted by Tante Shvester (Member # 8202) on :
<-- wouldn't be interested in bacon grease eggs
Posted by Uprooted (Member # 8353) on :
I'm a decent cook, but I don't make very good fried eggs. So I have no useful tips to share.
I never order them over easy in a restaurant anymore because, although I like the yolk runny, I totally gag at runny whites--which I've gotten all too frequently when I order over easy. So now I ask for "over medium," which all the waiters seem to understand just fine but made me the object of ridicule of an ex-boyfriend who thought it was the silliest thing he'd ever heard.
Posted by Sergeant (Member # 8749) on :
In 6th grade on a trip I had a friend who attempted to tell the waiter that he wanted his eggs "like my mom cooks them" after trying to order. I guess he hadn't eaten out much and didn't understand what they wanted to know.
It was kinda sad.
Sergeant
Posted by kmbboots (Member # 8576) on :
Uprooted,
I have eggsactly the same issue. I order "over-medium" and then explain "runny yolks, no runny whites".
Or just get scrambled. Much harder to screw up.
Posted by Airguitarist (Member # 2647) on :
Wow, two weeks ago my friends managed to convince me that I was the only person in the word who orders eggs over-medium. Apparently they were wrong.
Over-Medium egg orderers of the world unite!
Posted by Megan (Member # 5290) on :
All you people who like runny yolks are sick. Sick, I tell ya.
I order scrambled eggs and then specify I'd like them cooked as thoroughly as possible, so that they don't come out watery and runny.
Posted by sweetbaboo (Member # 8845) on :
I order over-medium as well (over toast...yum)
Posted by Tante Shvester (Member # 8202) on :
No kidding, in New Jersey they passed a law a few years back making it illegal to serve eggs with runny yolks.
You know that line in Alice's Restaurant where all the other prisoners shun Arlo because he was arrested for littering? Imagine if Alice were arrested for sunny side up.
Gotta love New Jersey!
Posted by Dan_raven (Member # 3383) on :
don't use plastic eggs
Posted by kmbboots (Member # 8576) on :
Don't forget creating a nuisance.
If you have runny yolks you must also have either toast or hash browns to sop up the yolks.
Posted by Uprooted (Member # 8353) on :
*humming you can get anything you want ...* Thanks a lot, Tante. * exceptin' Alice*
Wow, over-mediumers of the world unite, indeed!
My grandpa made the best eggs over hash browns in the world. Yumm.
Posted by breyerchic04 (Member # 6423) on :
I memorized that song for a family thanksgiving dinner! My family has messed up traditions
Posted by theCrowsWife (Member # 8302) on :
I don't know anything about a rubbery layer, but I prefer to cook my fried eggs over a high enough heat that the whites get crispy around the edge. Mmm, crispy egg whites.
I've noticed that eggs are one of those things that people get really snobby about. I don't understand this. I'm the one eating my eggs, not you, so why should you care how I cook them?
--Mel
Posted by kmbboots (Member # 8576) on :
quote:-------------------------------------------------------------------------------- I memorized that song for a family thanksgiving dinner! My family has messed up traditions
Impressive! Have you ever heard the "30 years later" version?
Posted by breyerchic04 (Member # 6423) on :
When I was little, I called fried eggs "burnt and runny eggs" it had to have crispy edges, but the yoke still needed to run. I also named frozen corn with butter cooked in the microwave "super duper corn" this was during the time my dad or brother were responsible for making me dinner because my mom was taking night classes.
Posted by breyerchic04 (Member # 6423) on :
Yeah we heard the 30 years later version one time, but I can't find the lyrics online.
Posted by romanylass (Member # 6306) on :
MMMM. Lots of butter, yeah. I love over easy eggs.
Posted by Mama Squirrel (Member # 4155) on :
another over-medium person here.
Posted by Dan_raven (Member # 3383) on :
Sorry, I like my eggs like I like my women...
...
Scrambles and with a little bit of salt.
Posted by breyerchic04 (Member # 6423) on :
hehe
Posted by erosomniac (Member # 6834) on :
Over medium for teh win.
<3
Posted by ketchupqueen (Member # 6877) on :
I don't generally like eggs. I'll occasionally make ham and cheese scrambled eggs (see recipe on recipezaar or in the Jatraquero cookbook) or an omelette or throw them in a hash. But fried eggs? Eeeew.
Posted by imogen (Member # 5485) on :
I think I'm going to have to have eggs for breakfast....
One-eyed egyptians.
(Bread with a hole cut out the middle. The egg fries in there, so you get fried egg + fried bread all in one unhealthy but yummy package. And then eat with sambal olek.)
Posted by Bob_Scopatz (Member # 1227) on :
I have never tried sambal olek, but I think I would love it.
My aunt makes the best fried eggs in the universe. Sorry.
(her secret ingredient is love, btw. That and a lot of bacon grease and salt.)
Posted by Megan (Member # 5290) on :
I don't have any eggs in the house at the moment.
This thread makes me want to go out for breakfast.
Posted by rivka (Member # 4859) on :
quote:Originally posted by imogen: One-eyed egyptians.
(Bread with a hole cut out the middle. The egg fries in there, so you get fried egg + fried bread all in one unhealthy but yummy package. And then eat with sambal olek.)
Silly imogen. That's called an egg-in-a-basket, not any kind of Egyptian. (Although I confess I have never eaten them with sambal olek.)
Posted by dkw (Member # 3264) on :
No, no. It's called toad in a hole.
Posted by quidscribis (Member # 5124) on :
I love people who love sambal oelik. Posted by Historian (Member # 8858) on :
My ex-wife would never eat the eggs I cooked. Her compalint was that I made "perfect" eggs. They look like the ones you see in commercials, fluffy, firm and not runny.
So for perfect scrambled eggs, use a mixer, blender or wisk until the eggs are smooth. Meaning you can't tell the yolks from the whites.
Over medium-low heat in a "Pammed" pan, pour in the eggs. Stir constantly scraping the bottom and sides to pull the cooked in to the uncooked eggs.
Keep it up until you get the firmness you like. The top of the eggs might still look a little runny. If so cover and remove it from the heat for 3-5 minutes. Salt and pepper to taste.
Eggs are just one of those foods that really taste better when cooked slowly over low heat.
[ December 29, 2005, 10:54 PM: Message edited by: Historian ]
Posted by rivka (Member # 4859) on :
quote:Originally posted by dkw: No, no. It's called toad in a hole.
Why on EARTH would anyone eat anything called THAT?! (And don't get me started on British food-names in general.)
Posted by MandyM (Member # 8375) on :
No, no. It's called a hole-in-one (Dad's a golfer).
Posted by quidscribis (Member # 5124) on :
It doesn't matter what it's called. It's just not something I would consider edible. *sticks nose in air*
Posted by Uprooted (Member # 8353) on :
King of Men, are you still reading this thread? How are your fried eggs coming out these days?
I volunteered to make fried eggs and hasbrowns for my Dad and brother this Christmas. Cracked the eggs into the sizzling hot butter, then called my mother over to flip them when they were ready to turn. Because I'm really good at breaking the yolks when I turn them . . .
Posted by imogen (Member # 5485) on :
quote:Originally posted by dkw: No, no. It's called toad in a hole.
Actually, toad in a hole is sauasages in batter (kind of like yorkshire pudding batter).
It's quite nice, especially if you use good sausages and put thyme and rosemary in the batter. But a lot of work for what is, essentially, sausages.
Posted by Tante Shvester (Member # 8202) on :
It is actually called "Egg-in-a-nest".
But I've heard misguided people call it "Rocky Mountain Toast". And we all know that is just silly.
Posted by rivka (Member # 4859) on :
Can you use it to be yotzei shiluach hakein? No?
Then clearly, not a nest.
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by rivka: Can you use it to be yotzei shiluach hakein?
I don't see why not. Posted by rivka (Member # 4859) on :
Really? There's a mother bird associated with this "nest" of yours?
Posted by Tante Shvester (Member # 8202) on :
Nope. I sent it away.
Posted by rivka (Member # 4859) on :
*laugh*
Ok, you win.
Posted by King of Men (Member # 6684) on :
Ah, the pre-heated pan did the trick. Thanks. Though today I am using my eggs for waffles. Yum!
Posted by quidscribis (Member # 5124) on :
I'm in the mood for an omelette. But we have no cheese. Posted by Kwea (Member # 2199) on :
It is eggs-in-a-basket.
According to Alton Brown, eggs should not be over beaten if scrambled, or the egg won't cook as well. I beat then fairly well, and add a little milk to them, but if I were to use a beater I wouldn't use it for long, that's for sure.
They fluff up MUCH better if they still have some of their original texture...teh whites hold them together better, as long as you don't overbeat them.
I like Over Easy myself, then scrambled. Posted by rivka (Member # 4859) on :
We have cheese but no eggs.
This would be because I made quiches last night, which were almost done . . . when I fell asleep for two hours. arg!
Posted by Tante Shvester (Member # 8202) on :
I have a little cheese and one egg.
Quid, why not make an onion and pepper omelette -- no cheese.
C'mon. I know you love the peppers. And you can use those adorable little red Bombay onions.
Posted by quidscribis (Member # 5124) on :
We're out of peppers - today is grocery shopping day (I'm waiting for the trishaw as I type). But yep, I used one of those little adorable red Bombay onions, sliced, with a few eggs (for both me and Fahim), some salt and basil, and some Happy Cow cheese I forgot we got last week as a promotion for margarine.
The Happy Cow cheese is the soft stuff, processed, that comes in a flat round disk, separated into 8 wedges, all covered individually in its own aluminum foil. Pepper flavored.
So I broke out a few of those soft imitation cheese wedges, cut them into, well, thich chunkies, and dumped them onto the eggs.
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another over-medium person here.
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