How do I fry an egg?

[JanetandJohn500]

I am generally a competent cook but frying eggs are my nemesis. Please give me your failsafe methods for egg frying!

You tried YouTube yet?

Runny yolk is the work of the devil. Yolks must be broken and eggs turned partway through cooking to avoid the horror.

I dont u derstand yolk bursting hard yolk is just a waste of an egg

The best way to cook it is with a low/medium pan. Not hot as it goes all crispy.

Turn pan onto low for 5 mins, then to medium, crack egg into pan, leave to set, flip over when yolk is set properly (able to poke and it springs back)

I sprinkle a tiny pinch of salt over the top (including yolk). Then use a teaspoon to flick the hot oil over the top when it's half formed. I can't stand wobbly egg or hard yolk! This method seems failsafe.

I avoid omelettes as I have memories of being served half cooked ones as I child and being forced to eat them
I've never cooked an omelette but I hear they're delicious when cooked properly involving grated cheese and possibly a grill!

I don't like hard egg yolk (I pick it out of boiled eggs!)

Low medium heat. Heat the oil to just below 100deg C ...higher and you get the bubbly white. Crack the eggs in. Turn the heat up ever do slightly.. season. Baste with the oil to get rid of the uncooked white on top of the yolk. Slap on the toast.... The yolk should be runny and the white cooked.

What the fuck is this mug nonsense?

Put lard or oil into pan and turn heat to medium.

Crack eggs into pan.

Put lid on.

Wait until they look cooked (not runny/wet)

Remove lid, turn off heat and get the eggs out.

WHY ON earth are people crack g eggs into mugs?

I fry eggs in butter on a medium heat. Melt butter, crack egg in, cook until white is set, spoon butter over yolk and job done.

Saute pan, or other pan with lid. Non-stick. Small amount of oil or butter. Heat. Crack egg into pan. Reduce heat to low. Put lid on. Wait 2 mins or so, depends on size of egg. Glass lids are good, so you can see how the egg is doing.

If you like crinkly bits around the edge of the white, don't reduce heat until you've got a few. If you don't like crinkly bits, heat the pan only to medium and not hot before cracking egg in.

Thank you all. At the age of 40 I finally managed to do it 👍🏻👍🏻👍🏻

Heat oil in pan. Crack egg into pan. Fry until cooked enough for your taste.

Small frying pan, a heavy one if possible.
Crack egg into cup.
Add oil to pan and get it hot
Tip up pan still over the heat so the oil pools in one section
Slide egg into the pool of hot fat
As the egg starts to bubble, get a large spoon
Spoon hot oil from around the egg over the top of the white & yolk
When the white has firmed a little you can put the pan flat again
Get a plate
Lift the cooked egg onto the plate
You will have a cooked white and a runny yolk
Perfect every time!

Fantastic was it nice and worthit? I can't poach eggs Dh or Dd make them for me

All this mug bollix because people can't crack an egg properly 😂😂

Fresh egg is important or it'll splurge all over the pan.

What Ada said! Good grief the over-complication of some methods

One secret of good poached eggs, and fried but not quite so vital, is that the eggs are as fresh as possible. The consistency of the egg white gets ‘looser’ the older the egg is, though perfectly edible, the texture gets stringy and does not poach as well as a very fresh egg.

I've always been able to fry and scramble eggs since I was a child. It took me until I was in my 30s to perfect the art of boiling an egg!!

Lid over the top and a drop of water in with the eggs, makes them steam and the yolk cooked through.

Much prefer poached though, which I have very recently perfected.

I think people have been taught to crack into a mug in case the egg is off. Hardly very likely nowadays but old habits die hard

if you have ever cracked a rotten egg directly into hot fat, that’s a lesson learned. Done it once, never again

I think people have been taught to crack into a mug in case the egg is off. Hardly very likely nowadays but old habits die hard

Yep, that's why I was brought up to do it. My mum told me she once cracked an egg directly into a bowl where she'd already mixed the ingredients for a cake, and it was bad. She had to throw the whole lot away, and always cracked the eggs into a mug, individually, after that. She grew up with rationing, so is of the generation that hated to waste food, even after rationing ended.

I use about a good cm depth of oil. Heat it up, crack egg into the oil, leave for about a minute, and then flick oil away from you over the yolk to give it that sealed glossy look, and the runny yolk is lush. I usually use a warm plate, so the excess oil comes off. I’m the best fried egg maker in the house 🥇

I think that the issue most people have is not using proper fresh eggs and having the pan too hot.

The fresh eggs the white holds together better and the lower temp pan stops the edges frizzeling.

Having said that I used to fry about 50 at a time on the griddle using oiled rings which gave great shape.

As an aside what do you call an egg which has had its yolk split open but cooked as a fried egg - I resorted to calling it a squiggles egg - as you squiggle the yolk before turning to cook both sides (best for sandwiches so no major leakage)