I have no problem cooking fried eggs to my desired doneness or keeping them intact while cooking and serving. But eggs cooked by professional chefs and diner
Making ordinary fried eggs, I heat up the (soy bean) vegetable oil. I usually use the smoke as an indicator of being in enough temperature to pour the eggs in.
Recently I went to a restaurant where they served home-made pasta with a soft-cooked fried egg on top, and then proceeded to stir and mash the egg and whisk the
As a kid, I never really liked cooked eggs, but fried ones. Naturally, I've always wondered if cooked eggs could be reused to make fried eggs
I was given a new copper pan and tried to cook my over easy eggs in the pan without butter, as it says in the ads. However, the eggs stuck in the pan horribly.
I've been playing around with making my stainless steel skillet stop sticking to my food. I found that seasoning with oil that's just about to smoke works a bit
I have long been trying to increase the quality of my fried eggs. A few weeks ago I ran across a recipe that instructed me to crack the eggs into a cold pan, se
I loved fried eggs, but I hate all the grease that come with them. I have been told this is like a poached egg. I don't want to fry my egg in oil or butter. Ho
When I cook fried eggs I've noticed that when I put a teaspoon of water and cover it with a lid, the yellow part gets covered by cooked egg whites when I'm done
Often you can plop eggs out of the shell on a pan nicely, so that the yolk remains whole and doesn't leak out to mix with the white. But other times, the barrie
I recently discovered this video of Jaques Pepin frying a couple of eggs. I never really liked fried eggs before and I think this is because I'd been doing it
If I ask for eggs, sunny-side-up, they will have yellow barely cooked yolks. At home I avoid this by placing a lid and creating hot air or steam that cooks the