Eggs over-easy.. HOW

[Anonymous No.18328204]

Turns out im fucking INCAPABLE of making over-easy eggs, cannot flip them without fucking it up and resorting to scrambled eggs.
Whats the trick here fellers? Im beginning to become prone to fits of rage as my yolk bursts and it becomes a sloppy mess. & eggs thread in general I guess? Best way to eat them?

[Anonymous No.18328209]

Also, the issue is, they fucking stick and break when I try to flip em. Im using plenty of oil, have the eye a little below medium. What gives?

[Anonymous No.18328222]

Try cooking them in a well-seasoned cast iron pan or a non-stick pan.

[Anonymous No.18328237]

>stainless steel pan
>metal spatula
>electric stove
It's like you're intentionally trying to make it as difficult as possible.

[Anonymous No.18328256]

>>18328222
i was afraid that it may be the pan, im using stainless steel, cuz im a schizo and dont wanna use teflon lined pans and become a mutant.. welp, guess i better get used to scrambled

[Anonymous No.18328264]

>>18328237
haha that cracked me up, but nah thats just a google image. I am using stainless tho. regular stove

[Anonymous No.18328271]

>>18328222
when you say well seasoned cast iron, do you mean one thats been used a lot, or one that has been sufficiently seasoned with spices/herbs?

[Anonymous No.18328280]

The biggest role is have your pan the right temp. A water drop should bead and dance on it. If it don't, then your pan ain't hot enough. You can lower the temp a bit once you've developed a skin on the bottom of the egg.

Fresh, high quality eggs help. They're a bit more robust and stay together better.

Use ots of lube (butter/oil). If using butter, go with unsalted, as salted burns easily.

Rather than flip the eggs, try kind of rolling them over. Get your spatula under 2/3rds and make a little rotation move.

Good luck.

[Anonymous No.18328284]

>>18328280
>role

Meant to say *rule

>>18328209
>little below medium

There's your problem. More heat.

[Anonymous No.18328286]

Pretty much three options
>not hot enough
>not enough cooking fat
>shitty pan
You want it hot and in lots of butter/oil to “cauterize” that yolk and solidify the whites but not all the way through, so you can flip. At this point if you want it pretty runny and have a cast iron you can cut the heat and leave it a minute or two for the other side to cool without cooking the middle

[Anonymous No.18328287]

>>18328204
The heat of the pan cooks the egg

[Anonymous No.18328295]

>>18328204

They are tricky but it comes down to 4 key elements.

1. High heat. We're talking way higher than what you conventionally cook eggs.
2. Oil, either butter that's cooked down to clarified consistency or vegetable or whatever. Something that won't smoke under high height and something that doesn't have water content on it.
3. Wait until the white around the yolk is 80% set. What do I mean by this? When you jiggle the egg you only see the white touching the yolk jiggle all other parts are set.
4. When you flip you need to do one quick motion. Too much hesitation or taking too long to flip increases the likelihood of breaking.

I prefer over easy so I can dip my bread in the yolk so I've had a lot of practice. You'll fuck it up the majority of the time for the first couple dozen times you do it. The more you do it, the easier it becomes. I only split the yolk once every dozen or so times. Occasionally it still happens, diners have the advantage of just turning their mistakes into scrambled eggs for the next patron.

[Anonymous No.18328296]

>>18328204
A bit more info for you.

Stainless pans are designed for food to 'stick' so that it develops fond (maillard reaction) and release once the food has fully browned. This doesn't really work for eggs, though, which is why you need it so hot. This cooks the egg before it can start to stick, as the water content creates a slight barrier (as steam) from the surface of the pan until the egg builds a skin that *shouldn't* stick.

[Anonymous No.18328299]

>>18328280
Ahh no kidding? I always assumed & used semi low cuz I thought burning would make them stick, but a tough “skin” on the bottom would help prevent sticking, good point! Thanks for the help anon!

[Anonymous No.18328310]

>>18328287
>>18328295
>>18328296
>heat
Yep, pretty consistent consensus here fellers, I’ll be trying this instead. Much appreciated!
>>18328296
Also damn you negros are gettin scientific with it! Im a poor cook so all this advice is super helpful thanks again anons!

[Anonymous No.18328319]

>>18328310
>>18328286
Oops meant to tag this guy. Everyones saying turn up the HEAT! HEATS GOIN UP! Looks like OVER-EASY IS BACK ON THE MENU BOYS!!!

[Anonymous No.18328340]

Well shit guys. I up the heat & I get this ugly bubbly fuck, it hissed & seared & instantly got all bubbly & burnt. FUCKING HATE EGGS I HATE BEING A BACHELOR I HATE BEING A BACHELOR MOMMY USE TO MAKE THE BEST EGGS

[Anonymous No.18328344]

just fucking end me..

[Anonymous No.18328345]

>>18328256
Teflon was outlawed from cooking products in 2014.

[Anonymous No.18328354]

>>18328204
>Whats the trick here fellers
you need a nonstick pan. seasoned carbon steel, seasoned cast iron, or teflon-alike.
>Best way to eat them
for you? scrambled, apparently.

[Anonymous No.18328376]

>>18328344

Lmfao, so it's not unusual for it to bubble, hiss and for the edges to brown immediately. I think >>18328354 is right that you need something more non-stick because it looks like you had a shit ton of oil. I use a steel pan like you but my pan is a decade old so it probably is seasoned to a degree.

It looks like you're on the right track, don't despair.

[Anonymous No.18328387]

>>18328345
i definitely have pans from before 2014. guess ill buy some new cooking ware soon
>>18328354
yeah watching a guide on seasoning pans now.
>scrambled
Kek’d but no, thats the only method im capable of, definitely not the best way to eat them though

[Anonymous No.18328395]

>>18328376
Yep I agree, main issue is the damned accursed infernal sticking. Im full of shitty burnt eggs so ill have to experiment more tomorrow lol, but thanks again bro, ill get’r eventually!

[Anonymous No.18328398]

Just scramble every time, my man.

[Anonymous No.18328406]

>>18328395

Good luck bruddah

[Anonymous No.18328448]

>>18328354
No, as half the cunts here have said, you just need the pan preheated to the right temp

[Anonymous No.18328451]

Use butter not oil. Then you can simply place a lid over the pan and you won't have to flip them at all.

[Anonymous No.18328517]

>>18328398
Scrambled sucks man, have to really season it with salt/pep/garlic & throw some cheese on it to please my tastebuds, whereas over-easy tastes great to me even without salt/pepper

[Anonymous No.18328518]

>>18328271
One that has been used a lot so that it has a thick layer of polymerized hydrocarbons on it.

[Anonymous No.18328611]

>>18328518
yeah read a guide about how to do it, never even heard of that before. Pretty cool!

[Anonymous No.18328620]

>>18328344
>>18328340
Heat too high

[Anonymous No.18328645]

>>18328620
>heat too low
>now heats too high
yeah, im thinking cooking is too high IQ for me. gonna go starve to death bros later

[Anonymous No.18328668]

>>18328645
just buy a nonstick pancake pan

[Anonymous No.18328669]

if you're using a stainless the best way is to use lots of butter, heat your pan up a decent heat where to butter is bubbling a bit, and then turning the heat down and let the plan sit off the heat for a little bit until it's at a more gentle warmth. this way your pan will still be retaining heat, but your egg wont immediately adhere to the stainless on the bottom. then once the egg has set, give it a shake and gently loosen it, then you can up the heat firm the bottom up a bit more, then flip it over gently. from the photos your spatula looks quick thick for this sort of job, would recommend using something a bit flexible and thinner.

[Anonymous No.18328750]

>>18328340
Yeah you really need a different pan. Eggs in stainless r hard. You can float them in butter

[Anonymous No.18328792]

>>18328204
be sure you're resting your eggs for the correct amount of time.

[Anonymous No.18328795]

>>18328792

[Anonymous No.18328796]

>>18328340
Could always cheat. Put a little bit of water in the pan and then cover it. The steam will cook some white on top of the yolk.

[Anonymous No.18328811]

>>18328204
happens to me when i have too many eggs in a small pan. you put em in and they kinda come together and then its hard to get enough space to flip properly and they break

[Anonymous No.18328835]

>>18328811
also im reading the thread and i dont low heat is a problem. ive made eggs low and slow a million times

[Anonymous No.18328842]

>>18328340
After you crack the egg use the spatula to keep pushing the whites in so they don’t burn on the ends like that. And you want medium-high heat not the absolute highest your stove goes

[Anonymous No.18328891]

I dont flip eggs, i put a lid on it

[Anonymous No.18329468]

>>18328517
add some quality bacon to it and you will never get bored of it

[Anonymous No.18329520]

>>18328204
simple trick, don't flip them just put a lid over the pan and cook as low as possible till cooked on top, should take about 6 minutes, trial and error

[Anonymous No.18329527]

>>18328256
you can make stainless work you just have to make sure the bottom is coated in the oil first, heat it, then put in the egg, then reduce heat as much as possible

[Anonymous No.18329535]

>>18328645
heat should start high, then go low, the high heat part cooks it, the low heat part lets it shrink away from the pan so as not to stick

[Anonymous No.18329635]

It's almost always a problem with your pan's lubrication and the edge of your spatula in my experience

This is the timeline for me:
1. Preheat a medium skillet/saute pan with a tablespoon of butter. I prefer the skillet, the sloped sides make it easier.
2. Crack open egg and pour it low over the pan to avoid breaking the yolk
3. Let it sit for a minute until most of the egg white has turned opaque but the portion immediately around the yolk on top is still translucent
4. Check to see if the egg can move in the pan by tilting it slightly, if it doesn't you're going to need to scrape it off carefully
5. Slide it to the edge of the pan so you can get the spatula under it
6. Tilt the pan and move the spatula forward so that the egg is resting on the spatula
7. Gently flip the egg low on the pan to avoid breaking the yolk when it comes in contact with the skillet
8. At this point according to Alton Brown you can count to 60 and it's done, I usually wait a bit longer.

[Anonymous No.18329874]

>>18328448
and oil. you need enough oil to keep the egg floating so it doesn't touch the bottom and stick.

[Anonymous No.18329904]

>>18328204
eggs are truly wonderful sculpture that takes on the gestures of your life at the moment, like is a game you practice not only to be better at the game but to be a better player at life itself .

[Anonymous No.18330035]

ALL YOU HAVE TO DO IS
1. HEAT PAN TILL IT STARTS TO SMOKE
2. ADD HIGH HEAT OIL AND WAIT TILL IT STARTS TO SMOKE. MAKE SURE YOU BREATHE IT IN TOO LOL
3. DUMP OIL INTO CONTAINER FOR REUSE

YOU HAVE JUST MADE YOUR STAINLESS STEEL SKILLET NONSTICK FOR ONE USE

COOK YOUR EGGS, MEDIUM HEAT AND FUCKING WAIT UNTIL YOU GET NICE BROWNED BITS ON THE BOTTOM THEN FLIP, WAIT 25 SECONDS AND BOOM ITS DONE NOT TOO FUCKING HARD INNIT.

OR YOU CAN MAKE BRAINDEAD EASY FRIED EGGS WHICH IS THE SAME PROCESS WITHOUT FLIPPING, INSTEAD WAITING TILL THE BOTTOM GETS NICE AND CRISPY AND BASTING WITH OIL/BUTTER

[Anonymous No.18330098]

>>18328204
OVER 9000 videos out there about doing an egg over easy, and the vast majority say medium-low to medium.
Practice with a whole carton of eggs, hell they're cheap enough. One by one until it is memory. I did the same with omelets and have it down. Sometimes maybe you make a mistake with the first if you've forgotten, but it comes back.
It's all about getting the butter and pan at the right temp. Not too hot, not too cold and never burned.

[Anonymous No.18330111]

>>18328204
i think you should ask yourself why you are eating eggs
I haven't eaten eggs in over a decade and im fine. You don't need them, they are high in cholesterol.

[Anonymous No.18330446]

>>18330111
>they are high in cholesterol
so?

[Anonymous No.18330744]

bros i really hope op figures this one out
im rooting for ya chief
cook them eggs boy

[Anonymous No.18330769]

>>18328344
Just cook in a smaller pan, with a lid. Then you don't have to flip it and you can still make it come out over easy.

[Anonymous No.18330771]

Just make sunny side up, silly goose. No flipping involved and it's objectively superior. You cook the top of the whites by spooning hot butter from the pan over it.

[Anonymous No.18330777]

Small teflon pan use Pam cooking spray coat pan
with it and you should have no trouble flipping eggs

[Anonymous No.18330806]

I've been practicing flipping my omlettes by tossing them in the air. can you do this with over easy or will the yolk burst and make a huge mess?

[Anonymous No.18330835]

I guess the eggs weren't that easy after all.

[Anonymous No.18330871]

>>18328340
You are begging for failure by using stainless steel. Get a nonstick and I guarantee you they will turn out how you want.

[Anonymous No.18331088]

why dont you guys just put a lid over it

[Anonymous No.18331095]

>>18328209
use more oil or butter. Honestly you should really just be using butter instead of oil. Either way, whatever you're using, it's not enough. Also your pan has to be clean. If it's not clean and smooth, then the butter or oil won't make it as non stick as it needs to be.

>>18328256
stainless steel works fine you just have to use liberal amounts of butter or oil. Next time to make eggs use AT LEAST a quarter stick or half stick of butter. Yes it's more than normal, but for a beginner it should be enough to coat the pan. If you use a half stick of butter and it's still sticking, then you'll know the amount of butter you're using is not the issue, but the issue is something else.

[Anonymous No.18331097]

>>18328340
I can tell right now you aren't using enough butter or oil. Straight up use a half stick of butter next time

[Anonymous No.18331103]

>>18331097
>Straight up use a half stick of butter next time
2Tbsp is sufficient (aka quarter stick)

[Anonymous No.18331110]

>>18330835
This isn't over...

[Anonymous No.18332259]

>>18328517
what's wrong with salt/pepper?
also do you use real garlic or garlic powder?

[Anonymous No.18332289]

>>18328204
Here's probably the most fool proof way you could make them in a stainless pan. First medium heat, but you need to make sure the pan get's all the way up to temp. It may take a little while. Then once pan is completely heated add in a good amount of butter or oil. and by good amount I mean coat the entire bottom of the pan, you're going to be frying the eggs.

While the eggs are cooking, continually try to the stick the spatula under certain parts of the egg that appear cooked. See if they move, and loosen the egg bit by bit. At a certain point the entire egg should be loose and you can slide it around the pan. Once the whites have pretty much set, you can either flip the egg with a spatula or by using the skillet and moving it in a flipping motion like a pancake.

If you don't want to flip you could just add water and cover until the whites on top set. But this is more of a steamed egg than fried over easy.

[Anonymous No.18332295]

>>18332289
again I probably even understated it a bit, but use more oil/butter. By coat I mean it should literally cover the entire surface in a thick layer, almost a pool.

[Anonymous No.18332786]

>>18328204
get a ceramic frying pan

[Anonymous No.18333529]

>>18332295
this. you have to float the egg in butter, you're really deep frying it in butter.