/ck/ - Food & Cooking

Looks like the yoke's on you
HAHAHAHA
AHAHAHAHAHAAHAHAHHA
AHAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHAHAAAAHAHAAHADGSDADEEG

>>6767716
low heat
gentle spatula movements (I flip it in the pan, not for the novices)
practice makes perfect
simple recipes are the harder to pull off

>>6767730
I literally do that exactly

I leave it on low heat for around ten minutes, move my spatula at it a bit, loosen the edges, then after feeling if it's solid enough to flip, I attempt it, yet it never works out

https://www.youtube.com/watch?v=42dbuhteL4o

>>6767734
>10 minutes
obvious bait

>>6767740
I'm serious, man.

I don't come here too often, so I don't really know how stupid i sound right now.

>>6767716
Firstly, ten minutes (or less) should be the entire cooking time, not just for one side. Cook it until the white is about 75% opaque, then flip it.
Secondly, don't aggressively flip it. Coax it. Use the curved wall of the pan to gently roll it over. If you're using a nonstick pan, this should be easy.
Thirdly, cook it until you feel like it's only 90% done. Carryover heat will finish it on your plate. If you cook it until you think it's perfect in the pan, it'll end up overcooked when you eat it.
Lastly, if all else fails and you can't master the technique, buy a while cartoon of eggs and practice. Fried eggs keep well in the fridge, so you can cook a bunch to work on it, then eat them throughout the week.

Did you grease the pan? Did you let the bottom solidify first?

>>6767742
pretty stupid sorry. I would honestly just google "how to fry an egg". You are past the point of embarrassment here.

How can anyone be too stupid to figure this out on their own?

Rather than flip it, why not try spooning hot oil from the pan onto a sunny side up fried egg.

Crack your egg(s) into the pan, then get a spoon, tilt the pan so hot oil collects in one corner and spoon it over the egg. That will cook the egg more evenly without you having to flip it. Personally I think this makes for the best fried eggs.

If you must have it over easy, try tilting the pan towards the egg as you turn it over. That way you're not throwing it over 180 degrees, you're lifting it off the pan then gently laying it down on the other side.

>>6767716
Don't use a high heat. Put some butter in the pan and let it melt until slightly on the point of bubbling.
Take the pan off the heat and crack the egg into it.

It should start to cook immediately. Return to the heat. Move the pan about so it doesn't stick and burn. Get a flat wooden spatula and turn it after a couple of minutes. The yolk will still be liquid and the white cooked through.

Practice You didn't ride a bike the first time with out fallind down. To bet honest, I melt some butter, over medium heat, cook until white is solid, tilt the pan and baste the yolk with the melted butter. I never order "over easy" 'cause some dip shit almost always either breaks the yolk or fries it hard.

>>6767716
>true medium, get the pan heated up
>use a cold stick of butter to form a circle for however many eggs you're doing
>crack eggs in pan
>drag edge of spatula through the egg whites a few times to give the uncooked parts a chance to touch the pan
>salt and pepper
>ice cube or water, and a lid
>after steamed, eat your perfect sunny side up egg
>if you want over easy/medium then flip and wait a few seconds

Works the first time, every time.

>>6767716
you don't need to flip it at all. i will cook anyway. if you are afraid of salomenosis just make scrambled eggs and add a bit of cream (or milk).

>>6767928
*salmonelosis