Fried eggs
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Re: Fried eggs
Ok. I receive fresh large eggs from a friend, many have double yolks.
Good, heavy base skillet, slight amount of vegetable oil. I usually tip the pan up slightly, by putting a metal fork or spoon under one side, then break the egg(S) into the opposite side of the pan. I don't want a thin egg white spread all over the pan. I don't mind some (a small amount) of runny white but I really do like a runny yolk. As it/they cook I sprinkle with salt and pepper. I also loosen them up on the pan with a stainless steel spatula, so they slide around. Then when their done I can easily remove them.
If you want to make it a meal, sprinkle with grated hard cheddar while in the pan, serve on marmite toast. Great but addictive.
Good, heavy base skillet, slight amount of vegetable oil. I usually tip the pan up slightly, by putting a metal fork or spoon under one side, then break the egg(S) into the opposite side of the pan. I don't want a thin egg white spread all over the pan. I don't mind some (a small amount) of runny white but I really do like a runny yolk. As it/they cook I sprinkle with salt and pepper. I also loosen them up on the pan with a stainless steel spatula, so they slide around. Then when their done I can easily remove them.
If you want to make it a meal, sprinkle with grated hard cheddar while in the pan, serve on marmite toast. Great but addictive.
WelshGin.
Still Dreaming.
Still Dreaming.
Re: Fried eggs
I asked, because I have recently mastered nostick cooking in proper iron pans. And what a joy for eggs.
https://www.samuelgroves.com/Products/carbonsteel/M0612
Get it hot, use dripping not oil, egg in, heat down.
Lift & Drain with a long fish slice.
Awesome in a buttered roll.
https://www.samuelgroves.com/Products/carbonsteel/M0612
Get it hot, use dripping not oil, egg in, heat down.
Lift & Drain with a long fish slice.
Awesome in a buttered roll.
To Gin-finity and beyond !
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phantom
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Re: Fried eggs
Hum? now wondering if there's any difference between the carbon steel pan Mash linked and the 30cm cast iron one we have.
I've certainly learned the difference between the cast iron and a pressed stainless one (with or without some sandwich of copper in the base). Cast iron transfers the heat much slower, but it retains it much better.
As for the difference between "sunny side up" and "over easy" eggs, I suppose I prefer sunny side up.
Though that's not always been the case. A bit like scrambled eggs, I was taught by my mother to use egg, milk and seasoning, then keep cooking until the "whey type liquid" could be drained off. That was until I saw a cooking prog by Mr Nasty himself (Gordon Ramsay), where he was "going back to basics", and he just used egg, then melted a little butter which was swilled round, then added the egg. That in turn was stirred constantly on a very low heat, and every time he saw any "stringy bits" of egg in the liquid, he'd remove it from the gas, still stirring to let a little heat dissipate, then return to the heat still stirring.
That's continued with the on and off heating, with continuous stirring until it's of a consistency between double cream and clotted cream. So still very moist and "snotty".
That in turn, is poured onto well buttered toast, served and seasoned to taste.
Lot's of flavour without that rubbery texture.
I've certainly learned the difference between the cast iron and a pressed stainless one (with or without some sandwich of copper in the base). Cast iron transfers the heat much slower, but it retains it much better.
As for the difference between "sunny side up" and "over easy" eggs, I suppose I prefer sunny side up.
Though that's not always been the case. A bit like scrambled eggs, I was taught by my mother to use egg, milk and seasoning, then keep cooking until the "whey type liquid" could be drained off. That was until I saw a cooking prog by Mr Nasty himself (Gordon Ramsay), where he was "going back to basics", and he just used egg, then melted a little butter which was swilled round, then added the egg. That in turn was stirred constantly on a very low heat, and every time he saw any "stringy bits" of egg in the liquid, he'd remove it from the gas, still stirring to let a little heat dissipate, then return to the heat still stirring.
That's continued with the on and off heating, with continuous stirring until it's of a consistency between double cream and clotted cream. So still very moist and "snotty".
That in turn, is poured onto well buttered toast, served and seasoned to taste.
Lot's of flavour without that rubbery texture.
"What the large print giveth, the small print taketh away." Tom Waites
Re: Fried eggs
Not having afore mentioned fried eggs 'sunny side up' did not even occur to me.
Always sunny side up.
Always sunny side up.
WelshGin.
Still Dreaming.
Still Dreaming.
Re: Fried eggs
We have chickens so eggs are always my go to.
I have more egg recipes/ideas than most.
This was an outstanding "grrr"
I agree about the particular steel in the pan and what oil. Carbon steel and stainless are different all to do with passivation as I recall.
Carbon or cast iron are a bit lot more forgiving that stainless and no stick. You can also buy a rusty one and resurface yourself to a stunning standard.
Every home should have one.
I have more egg recipes/ideas than most.
This was an outstanding "grrr"
I agree about the particular steel in the pan and what oil. Carbon steel and stainless are different all to do with passivation as I recall.
Carbon or cast iron are a bit lot more forgiving that stainless and no stick. You can also buy a rusty one and resurface yourself to a stunning standard.
Every home should have one.
To Gin-finity and beyond !