posted
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?
Posts: 10645 | Registered: Jul 2004
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posted
Use lower heat, and a well greased pan (PAM is your friend). It takes longer to cook, but you avoid the layer.
Posts: 4313 | Registered: Sep 2004
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posted
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.
Posts: 10890 | Registered: May 2003
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posted
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)
Posts: 1319 | Registered: Jul 2005
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posted
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.
Posts: 2425 | Registered: Jan 2002
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posted
Mmm... eggs over easy, butter. Boo. It's still four hours till lunch and you all have me wanting to eat.
Posts: 686 | Registered: Sep 2001
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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.
Posts: 10397 | Registered: Jun 2005
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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.
Posts: 3149 | Registered: Jul 2005
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posted
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.
posted
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!
Posts: 43 | Registered: Oct 2001
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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.
Posts: 4077 | Registered: Jun 2003
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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!
Posts: 10397 | Registered: Jun 2005
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posted
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?
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?
Posts: 11187 | Registered: Sep 2005
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posted
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.
Posts: 5362 | Registered: Apr 2004
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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.
Posts: 21182 | Registered: Sep 2004
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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.)
Posts: 4393 | Registered: Aug 2003
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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.)
Posts: 32919 | Registered: Mar 2003
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posted
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 ]
Posts: 80 | Registered: Nov 2005
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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.)
Posts: 32919 | Registered: Mar 2003
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It doesn't matter what it's called. It's just not something I would consider edible. *sticks nose in air*
Posts: 8355 | Registered: Apr 2003
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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 . . .
Posts: 3149 | Registered: Jul 2005
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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.
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another over-medium person here.
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