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The Perfect Fried Egg

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hammerman | 07:35 Sat 03rd Jan 2015 | Food & Drink
15 Answers
How do you cook yours ?

Perfect whites, no snotty bits and perfect runny yolk
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I just crack the egg into a pan with oil and butter and spoon it over the egg.
oil not too hot..then simply spoon over..drain on kitchen paper before serving..I also use a ring thing to hold them in shape !
For the 2nd time of typing :-(

There are different methods?
Just crack it into the pan and get on with it. Splash fat/oil over the top if fussy. Or even turn the egg over for a short while to do the other side if you must.
I hate eggs and don't even like being in the same house as one!!. I never buy them. There's no such thing as the "perfect" fried egg. Everyone has his/her own way . As long as you enjoy yours H/man, then that's the perfect one for you. xx
OH and I like them done differently. He likes his perfectly smooth on the bottom whilst I like mine with a crispy bottom. So I use sunflower oil in a small pan, and put the first egg in before the oil is hot. That way the bottom stays smooth. Then when the first egg is done I whack the heat up until the oil is smoking hot and put the second egg in. It cooks almost instantly with a lovely crispy bottom but lovely runny yolk. I could just eat one now!
Poached eggs are the best eggs, every time.
melt butter into pan as soon as melted add room temperature egg (very important) salt and pepper, fry on low heat with a pan lid covering the egg -usually takes about 1-2 minutes. This way you get a cooked egg but no greasy butter on the yolk.
FRy egg until white sets then add a couple of teaspoons of water, cover and wait until yolk colours over.
Just crack into the pan and let it get on with it.
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Rhetoric....i once saw Marco Pierre White say that the perfect fried egg should be poached in butter !!!
Funnily enough we're having egg and chips tonight - love 'em ! And I agree with paddywack.
My mum made perfect eggs...fried in lard!
Those were the days.
For me, Exactly the same as Retrochic.
Into the pan after the bacons been done. A runny yolk and black bits are OK.
Hammerman - if you try out all these different methods you'll be bunged up for a fortnight!

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