Viewing a single comment thread. View all comments

twolephants t1_iu5d11c wrote

What's your technique for the eggs? They look great, and looking at your post history, clearly not just a happy accident. Pan, temp, oil/butter, cover/ not cover, spoon/don't spoon - please share how you do them in detail 🙏

28

aminorman OP t1_iu5rsg9 wrote

I've started buying extra large eggs just for my fry ups. I have a couple of nice dedicated egg pans. I recently bought a 10in Ninja Non-Stick skillet for my hash brown experiments. I tried it with these eggs and love it. That aside cooking pretty eggs takes practice.

I sieve (flour sifter) each one and hold each in it's own round bottom cup . Sieving removes the wispy bit just like prepping poached eggs. I tried a fine and a course sieve. The courser worked best.

Preheat your best pan to medium high. Add one tbsp of ghee. Other fats will work but I've been making my own lately for other experiments.

Reduce the heat to medium heat. Tilt the pan to make pool of ghee. Let it flow back and an put egg right on it. Gently tilt the pan in another direction to make pool of ghee. Let it flow back and an egg right on it. Repeat as needed. All the eggs are in the pan at once. Add more ghee if needed for pools.

Reduce heat to low heat and swish the eggs around. They should move easily.

Baste the whites with any ghee in the pan. Add more ghee if you can't get a spoonful.

If the eggs start to crisp (mine did a little in this cook) remove from the heat completely for a bit. Continue basting the whites until you're happy.

Low and slow makes nice eggs.

43

twolephants t1_iu5u9u8 wrote

Thank you! I genuinely really appreciate it - I know it takes time to set this out and share. Sieving for fried is new to me - done it with poached before, but obv makes total sense with fried also. Ghee is a revelation - can totally see it. My prob has always been the additives they often add to store bought so it keeps - but making my own will solve that. And have prob been cooking them a little quick - will slow down in future (although I'd argue there's a time and place for crispy(ish) fried eggs). Thanks 👍

11

aminorman OP t1_iu5vsw9 wrote

Sieving took me to another level for individual eggs. I used to do 3-way groups but they take too much room on the plate.

My daughter loves crispy edges gif

9

schwarzkraut t1_iu5jijg wrote

Not the OP, but I’ve found the secret to perfect eggs is a very good non-stick pan so that you only need a minimal amount of fat in the pan (vegetable oil, not butter or anything pretending to be butter) AND knowing your stove. Does it heat consistently or are there big variances in temperature. The pan should never get too hot. Patience is key. No violent bubbling or sizzling. Eggs cooked slowly tend to be more picturesque than eggs cooked in a hurry. Covering them towards the end of cooking can help solidify the whites, but if too much steam builds up it will cause a translucent film to develop over the yolk…making them look like a stereotypical blind martial arts master in a movie. Personally, I like them that way. My grandma called them “blind eggs” when she made them. If you like your yolks without this then be very attentive if you cover them…maybe use a clear lid…otherwise cook them uncovered & allow extra cooking time at a slightly reduced temperature.

11

this_dudeagain t1_iu5uicd wrote

Meh I'd rather have my eggs be slightly crispy on the edges than soft.

4

twolephants t1_iu5kcs6 wrote

Thanks, they're exactly the type of pointers I'm looking for! Much appreciated.

2