I agree with Mama. With a good non-stick pan it's easy to flip them in the air...
Tricks for Frying Eggs?
- Thread starter Doc
- Start date
I agree with Mama. With a good non-stick pan it's easy to flip them in the air...
RecipesGalore
New member
my eggs always stick to the pan too, even after I spray with pam or something like that first
homecook
New member
Yep, that's how I do mine.....
bernardpainting
New member
Yes, olive oil is the best for this purpose.
AllenOK
New member
I always use a non-stick pan for this. The only problem is, non-stick pan will loose teflon over the years, and if there's a scratch through the teflon, things will stick.
I have one professional 8" non-stick pan that I bought about 12 years ago. I baby that thing! It's still cooking good eggs, but it's a little small for omelettes.
We do have one 6" CI skillet, that once heated and butter is added, will cook eggs without sticking. That one pan is pretty darn old, and has been used for nothing but eggs for years.
I have one professional 8" non-stick pan that I bought about 12 years ago. I baby that thing! It's still cooking good eggs, but it's a little small for omelettes.
We do have one 6" CI skillet, that once heated and butter is added, will cook eggs without sticking. That one pan is pretty darn old, and has been used for nothing but eggs for years.
That's how I cook them too Sass....my problem is flipping them over! I can't flip an egg or a pancake! lol ugh....
I have trouble with flipping, too, RM! Especially eggs with runny yolks.
I use a wide spatula and a large spoon resting gently on the top.That's how I cook them too Sass....my problem is flipping them over! I can't flip an egg or a pancake! lol ugh....
Then flip it.
Works sometimes, not always.
High Cheese
Saucier
gadzooks
Member
Fried eggs...over easy, please, runny yolks to dip toast in. I save leftover bacon grease for frying eggs, and have a particular pan I use. Same pan, every time. Old Wagner 9" cast iron Chef's Skillet. It's the second incarnation of an older Griswold/Wagner CI pan, and much lighter than its direct ancestor. The sides are curved gently rather than abruptly sloped, so flipping eggs sans spatula is easy. If you want fast fried eggs "up," just flip a few drops of water into the pan (not on the eggs, please) when the bottoms seem done and cover quickly. The steam will cook the tops, but not too long, or you'll get the kind of eggs rubber chickens lay.
Yeah, but still not all white like the restaurants do. I suppose they only use olive oil. I use bacon grease. Used to use butter, but after this thread will simply use olive oil instead when I'm tempted to add a little butter.
NaCIO????? What's that Wart?
Wart
Banned
How do you make over easy eggs and keep them white?
NaClO
NaCIO????? What's that Wart?
Bleach.
Oh!!! uke: uke; uke2:
OT ....
Oh yeah, that reminds me, I left the puke smilies off of this forum because it was about cooking. Should we have puke smilies?
edit to add:
Better worded: would puke smilies be appropriate on a cooking forum. My first thoughts obviously were NO.
uke: uke; uke2:OT ....
Oh yeah, that reminds me, I left the puke smilies off of this forum because it was about cooking. Should we have puke smilies?
edit to add:
Better worded: would puke smilies be appropriate on a cooking forum. My first thoughts obviously were NO.
<~ these two get the same point across Doc. lol