Best tips for frying eggs

[HoobleDooble]

I've now spent the best part of my 47 years trying to cook a perfect fried egg. I want to admit defeat but DS has now decided it's his favourite type of chicken bum fruit.

For some reason I can only manage to get a black bottom welded to the pan, a snotty top, a burst yolk or a delightful combination of all three.

Can any expert fryers please throw there top tips this way to stop me constantly disappointing my child?

You need quite a bit of oil so you can spoon hot oil onto the top of the egg to cook the top. It also helps it to not stick.

Plenty of oil and fry slowly, don’t have the oil too hot.

I have a tiny non stick frying pan which is the right size for one egg. Get the pan hot (i think you only need a splash of oil). Make sure the egg is at room temp. Crack it into the pan, once it has stopped spreading turn the heat down a bit (I am assuming you have gas here). When it is nearly done flip it carefully and let the other side cook for about 60 seconds max, then slide it onto your waiting toast.

They have non-stick pans now.

chicken bum fruit What??

What’s stopping him frying his own egg?

There’s a good chance he’ll be better at it.

I use a non stick pan and also plenty of oil.
Crack egg into hot (not too hot!) oiled pan.
Be gentle and let egg into pan from as close as poss. Don’t let it fall a distance and splash and break yolk etc.
I use a very small single egg pan to stop white spreading too much (thicker white is less likely to over cook/burn).
Once egg in I turn heat up for 5-19 secs then down quite a bit and have small lid to hand.
As egg is kind of half cooked I turn up heat and put lid on (loosely) ( to help yolk cook in hotter enviro without the white burning by turning flame up)
Can spoon hot oil on yolk but I rarely hVe to do this.

“chicken bum fruit What??”

It’s the fruit of the hen’s loins, innit!

I have never done sunny side up - flipped fried eggs. Have never flipped one - would for sure break the yolk I think.

I always flip

Start with a cold pan and cold oil and heat gently. I can never understand why people crack eggs into hot oil as it makes the white go all spattery (not a word but I know what I mean!). I like the eggs to be all glossy and even rather than thin and splattered. Always works for me.

I always struggled until I followed Jamie Oliver's method and now they work perfectly every time.

www.jamieoliver.com/recipes/eggs-recipes/sunny-side-up-eggs/

Non stick pan, hardly any oil, heat it up, egg in, heat off , lid on and leave it alone. Perfect every time. 👌

Chicken bum fruit.

I'm terrible at fried eggs too. Solidarity.

I always put a small amount of oil in non stick pan and when warm add egg. I do flip it over to cook yolk. I hate it going brown and crispy do that’s why I flip it.

For God's sake, you don't need a lot of oil! Splash only enough to cover the bottom of the pan, slightly. I actually have never fried an egg in oil in my life, I think the taste is disgusting and I always, always use butter. You also don't need to flip. Why on earth would you do that and risk destroying the yolk? just put a lid on the pan, low heat and it'll cook the top as well.

So method:

1. Butter in the pan
2. Heat the pan
3. Crack the egg in once butter is melted
4. Lid on
5. Keep checking until is cooked to the desired point.

Enjoy your egg

I use a hot plate.

www.amazon.co.uk/slp/teriyaki-grill/6rpu5au4brb375b?tag=mumsnetforu03-21

Perfect everytime

I like a crunchy bottom and no snot so hot oil, not too much, when the edges crisp I flip it over so that the snot is cooked, yolk is runny, bottom is light brown.

I dry dry mine on the flat griddle part of a George foreman, perfect every time!

A LOT of oil

You need a lot more oil than you think.

Thank you for all the replies. Lots of differing methods, but I will start by digging out a smaller pan and a lid.

Hirsutefirs I'm not struck on the idea of letting a 10 year old with ADHD loose with hot oil ... but you're possibly correct about him making a better job of it than me

I will persevere until I succeed ... at which point he will predictably request poached, boiled or have gone off eggs completely.

Ha! We all do it differently.
FWIW;
Heat not stick pan until v hot or cook bacon in said pan and push to side before turning up heat.
Tiny splash flavourless oil( if insufficient bacon fat) - heat.
I break egg into a cup to ensure the yolk doesn't get punctured.
I tip 1-2 eggs into the pan tipping it slightly so that the white stays together( not as necessary if eggs vv fresh).
The white rapidly turns opaque and when it is mostly cooked I tip the pan again to collect the hot fat to spoon over the yolk to cook off the white on top. I only do this enough for aesthetics really so that yolk doesn't solidify.
Slide onto toast with a fish slice.
I find it quite foolproof but I admit I have done it thousands of times as my DC are now adults and fried eggs have been by far their most common breakfast over the years.

Oil or butter. Once most of the white is cooked, tip pan up a bit so you can spoon oil over the top of the yolk to cook the snotty bits, but leave the yolk soft. I like the edges of the white to be a bit crispy

I use spray oil in a small pan and the egg slides off. Heat it up crack the eggs in. I do it every morning and rarely break a yolk and I like it runny too.