How to Fry an Egg
Twibbly
Posts: 1,065 Member
I tried googling how to fry an egg, but I came up with a million different methods and I'm not even sure that half of them are what I'm looking for.
How do you fry an egg, like one you'd put on top of a burger? Hubby made me one, and it was awesome, but now he's out of town and I have leftover burgers that I want to eat.
How do you fry an egg, like one you'd put on top of a burger? Hubby made me one, and it was awesome, but now he's out of town and I have leftover burgers that I want to eat.
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Heat a small skillet to medium. Add a pat of butter and heat until it melts and foam subsides (but butter should not be brown - if it is skillet is too hot). Crack an egg into skillet (into a bowl first, if you are concerned about shells or technique, then slide into skillet). Let cook in skillet a few minutes. If it is cooking too fast, turn heat to low. After a few minutes, gently flip egg over with a spatula (pancake turner) and cook other side until desired doneness.0
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Thanks! I'll try it tonight. I'm normally not a dunce in the kitchen, but some simple things just...escape me for some reason.0
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If you don't want a runny yolk with the burgers, poke it with a fork while cooking. If you do, then do your best to not break it while cooking. I like the yolks runny. My wife demands them cooked through.0
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Thanks Fit_Goat. I think hubby broke the yolks right before he flipped them, so I will probably try it that way first.
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Team Runny Yolks! Ra ra!0
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Octo, I promise I'll try it once I get it figured out without runny yolks.0
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The instructions above are what I use. Make sure the pan is coated with the butter, because I find an egg will snag on non-stick. You *can* cook it all on one side if the flip gives you trouble, but the yolk will harden on the bottom.
I generally don't care how pretty my egg is, I just flip it over enough to expose the uncooked white. Once you break that yolk the mess is inevitable anyway.0 -
We have almost made it a full page without anyone mentioning bacon.
Sorry, I ruined it. Bacon. Just cook the eggs after the bacon and you can call it your lactose free cooking method.0 -
Quatroux, if it makes you feel any better, it goes on the burger on top of the bacon so the cheese can melt all the way.0
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Low carb burgers put all other burgers to shame.0
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http://www.bakingontherocks.com/2013/02/egg-in-basket-burgers.html
Ignore the bun and plant matter at the end. Ground beef + egg [+ cheese] = JOY0 -
http://www.bakingontherocks.com/2013/02/egg-in-basket-burgers.html
Ignore the bun and plant matter at the end. Ground beef + egg [+ cheese] = JOY
Nomnomnom. I wonder if I could just use 50/50 burgers (50% ground beef, 50% ground bacon) with my condiments mixed in and cut out a few steps altogether...0 -
I can't be the only one that is disappointed that I can't get higher fat content in my ground beef. I should just ask the butcher to throw in a Boston butt with the beef. I bet that would be delicious.0
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When I make myself burgers at home, I mix rendered bacon fat from my jar in the fridge into the hamburger meat. All the bacon flavor, extra fat and juiciness. Nom.0
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Heat a small skillet to medium. Add a pat of butter and heat until it melts and foam subsides (but butter should not be brown - if it is skillet is too hot). Crack an egg into skillet (into a bowl first, if you are concerned about shells or technique, then slide into skillet). Let cook in skillet a few minutes. If it is cooking too fast, turn heat to low. After a few minutes, gently flip egg over with a spatula (pancake turner) and cook other side until desired doneness.
I do this, except I suck at turning over eggs without breaking the yolk. Instead, I put a saucepan lid over the pan. The top cooks at the same time as the bottom of the egg. When the white is set, it's done. I like my egg yolks runny and drippy.
@Twibbly
If you have a food processor you make your own burgers.
I sometimes make my own minced (ground) beef. Cut the beef into cubes, freeze for half an hour then process with a normal blade. Easy.
Cut the bacon into pieces and process it with a normal blade. Then mix it in with the ground beef.
When I make burgers, it's simply an egg added to the minced meat. You can mix in some herbs/spices as well and then shape into patties.
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Oh, I've done them in the blender before. I'm just wondering if they would work with the egg in the middle or if the bacon might not get cooked enough. 0
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Nope. My fiance also complains about the lean craze and how he's lucky if he can find 80/20. Most of the time it's 85/15 or 95/5.I can't be the only one that is disappointed that I can't get higher fat content in my ground beef. I should just ask the butcher to throw in a Boston butt with the beef. I bet that would be delicious.
So...he just makes sure to eat it with lots of cheese and bacon.
I'm still avoiding beef, so I end up picking up ground pork myself.
With regards to frying eggs, fiance and I have 2 different methods. I fry mine in my leftover bacon grease. While the egg is sizzling in the skillet, I gently sprinkle Hatch green chili pepper salt around the whites, and then grind some fresh ground pepper over the yolk. Sometimes I use a pancake turner to gently splash bacon grease on top of the egg white and yolk to help it set.
When the white looks done enough, I "over easy" the egg, turn the heat off, and take the skillet off the heat and let it sit a moment while I make sure my plate is ready and my bacon's arranged just so. Plate the egg and DONE.
My fiance's egg method is SCRAMBLED. In butter. The secret to having them perfectly cooked is that he uses a silicone spatula and TURNS them constantly. Folding...folding...folding. "Thanks, Rachael Ray!" he exclaims. Never let the scrambled eggs sit and you'll never end up with burnt rubber.
-T.
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For some reason using a silicone spatula for scrambled eggs really does make a difference. I have no idea why.
For the fried egg, what everyone said above, but, grease your spatula (I use spray oil) before you flip it so the egg doesn't snag.0 -
Runny yolks for the win! I follow the same process as Mistizoom. Let us know how it goes!0
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I just did it! Egg came out tasty on my burger, but I do need to have hubby demonstrate his method, as his egg ended up the correct size for a burger and mine did not. I used waaay too much butter and had some problems flipping it because it kept sliding.
All in all, I call it a success!0 -
Cast iron skillet is better and less toxic than non-stick. I do the butter in the pan and flip it over version when I want a softer egg. But sometimes I want a crispy edged egg, so that's when I use bacon fat in a hotter pan than the butter version. Crack the egg into the hot pan, and the egg white kind of puffs up and gets all crispy on the edge, and tastes like bacon. 0
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Two things:
I use the new ceramic coated pans and will NEVER go back to anything else. These are NOT coated with toxic substances. They are NOT Teflon coated. Walmart has them, but you HAVE to read the labels on the pans, because many try to say they are ceramic and they're not. The first ones I bought, the manufacturer tried to trick you, they were ceramic on the OUTSIDE of the pan! (Teflon on the inside.)
The reason I won't use any other, than those pans, (I bought a whole set), is because they are the best non-stick pans you can buy and they were cheap & lightweight. I never could get cast iron pans to not stick, they are heavy and slow to heat up.
Secondly, if you want runny eggs (over medium) when you flip the egg, count one...two....three....etc, then make a mental note as to how many seconds it takes to get the perfect egg. Do this for consistency. They turn solid really quick (I think 30 seconds) YMMV.
I hope this helps,
Dan the Man from Michigan
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I have no problem cooking eggs in stainless steel pans. I just use sufficient butter.0
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I should pull our my small cast iron skillet and work on getting it reseasoned. My big old Wagner that was my dad's back when he was in college managed to warp on the bottom. New pans aren't in the budget for a while, even cheap ones.0
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I love this recipe. I also sometimes mix my ground beef with Italian sausage, then make burgers. Nom, nom.0
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Don't be afraid of cast iron. If yours needs to be re seasoned, that is easy to do, then you're done. I bought couple of the new fangled ceramic pans and I found that with lots of use, they became less non stick and then everything just stuck like crazy to it. They were expensive and I didn't get the use out of them that I thought I should have, given the price.
But the cast iron will last forever and once properly seasoned, are way more nonstick than nonstick pans. They are also easy to care for. I never let mine sit in water to wash it, just rinse under hot water, while scrubbing with a brush. Then I let it dry and smear a light coating of coconut oil over it and it is ready for the next use. I have two that we use daily and they never leave the top of the stove. And since bacon fat is natural and stable at room temp, at least here in Canada in late winter, if I am frying bacon in the pan in the am, I just leave the drippings in the pan to cook my steak or whatever for supper.
Bacon and eggs are great in cast iron, but watch what happens when you cook pork chops or steak or burgers in them....and the meat develops that delicious browned crust on the outside....and you'll never go back to non stick.
OK now I'm off the topic of eggs and onto meat...sorry, oops.0 -
Kitnthecat wrote: »Don't be afraid of cast iron. If yours needs to be re seasoned, that is easy to do, then you're done. I bought couple of the new fangled ceramic pans and I found that with lots of use, they became less non stick and then everything just stuck like crazy to it. They were expensive and I didn't get the use out of them that I thought I should have, given the price.
But the cast iron will last forever and once properly seasoned, are way more nonstick than nonstick pans. They are also easy to care for. I never let mine sit in water to wash it, just rinse under hot water, while scrubbing with a brush. Then I let it dry and smear a light coating of coconut oil over it and it is ready for the next use. I have two that we use daily and they never leave the top of the stove. And since bacon fat is natural and stable at room temp, at least here in Canada in late winter, if I am frying bacon in the pan in the am, I just leave the drippings in the pan to cook my steak or whatever for supper.
Bacon and eggs are great in cast iron, but watch what happens when you cook pork chops or steak or burgers in them....and the meat develops that delicious browned crust on the outside....and you'll never go back to non stick.
OK now I'm off the topic of eggs and onto meat...sorry, oops.
I seasoned them with lard, oil, used Pam and they still didn't work. They were passed down from my dad, they were probably 30 years old. I hated them. My ceramics are still good after 6 months. I know that if they get over heated, they may fail. So I am careful not to do that.
I guess we'll have to agree to disagree.
Dan the Man from Michigan
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We have hamburger sitting in the fridge that's probably about 40% fat....can you tell that I agve the butcher extra special instructions this year? Lol0
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Hey Dan, it's OK to disagree. Use whatever works for you. 0
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you HAVE to read the labels on the pans, because many try to say they are ceramic and they're not. The first ones I bought, the manufacturer tried to trick you, they were ceramic on the OUTSIDE of the pan! (Teflon on the inside.)
That reminds me of these "titanium" pans I have from Anolon. They are just aluminum pans with the coating. However, they have lasted 10 years and still work perfectly. I couldn't imagine replacing them with the hopes of anything being better - even if the noinstick coating might be one of a billion things that could kill me.
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