How to know (without a thermometer) whether an egg is cooked when we put a lid on the top of it?
Last time I tried to cook sunny side up eggs on a metal skillet. I put butter on the skillet, allowed it to heat and then I cracked two eggs on it. Immediately I placed a glass lid with a hole on the eggs.
I found that the eggs did NOT turn "brown" from below (I kept on checking them periodically by lifting them up by a spoon).
After waiting for quite some time I saw the egg yolk wearing a white layer on them (from the top). I turned off the gas, and to my horror those were the most "hard" eggs I had ever eaten.
Without a thermometer what is the way to know that the "time's up"!
P.S. I DO want the salmonella to be killed.
Best Answer
Watch the area around the yolk for it to become translucent. Jiggle the pan a little to see if it's cooked.
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How can you tell the temperature of an egg without a thermometer?
Let eggs sit for 12 minutes. Cook until a thin-blade knife inserted near the center of the dish comes out clean. If knife is clean, then the dish is done. If any of the dish sticks to the blade, bake a few minutes longer and test again.How do you know if an egg is cooked?
Cook or bake until a thermometer inserted at the center shows 160\xb0 F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese \u2013 lasagna, for example.How do you tell if over easy eggs are done?
Over easy eggs are cooked on both sides, but the yolk remains runny. Make sunny side up eggs, then flip and cook 30 seconds with the yolk side down. On the plate, the top of over easy eggs appear white. When punctured with a fork, the liquid egg yolk runs out.What to do if the bottom of the egg is cooking but not the top?
Place the egg in a glass of water. Fresh eggs will sink to the bottom, while bad eggs will float. (And should be thrown out.) If the egg sinks but rests with the wider end facing up, it is older, but still OK to cook with and eat.This Secret Trick Will Stop Splattering Oil Forever
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Answer 2
I often cook eggs in a 1-qt pan with a glass lid. I make sure the pan is hot enough that the egg sizzles continuously when I drop it in, and then leave the lid off just long enough to season the egg. Then I put on the lid, and wait for the white above the yolk to turn translucent (which I can see through the glass). At that point, the yolk is a little runny; shortly afterwards when the white it opaque, the yolk will be congealed on the outside but still a little runny on the inside, and not long after that, the yolk will be solid. Depending on what I'm in the mood for, I take it out at a different time.
The bottom of the egg is always browned, and the white is fluffy and full of holes like bread because of all the steam trapped inside. I'm not sure why your egg isn't turning out the way you like. It sounds like it might not have cooked fast enough on top, but the bottom got overcooked and over-hardened and dried out.
I'd suggest trying a few things:
- Don't check on the egg. Opening it up to check on it will let out all the steam. You might get a few wasted eggs at first while you get the hang of the timing, but it's not going to turn out right if you keep opening it up.
- Heat up the pan more before you start. You can always turn it down while it steams, but I find that cooking it when the butter just starts to sizzle isn't hot enough; I make sure it's hot enough to make the egg sizzle continuously once it hits the pan.
- Use a smaller pan. A big pan will take a while to fill with steam and heat all the way up.
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