Fried Eggs

[Anonymous No.6400520]

Fried Egg thread. How do you cook them and how do you eat them?

>tbsp of butter
>medium heat
>eggs in the pan with a lid on the top
>give them 4 minutes

Salt+pepper in a sandwich with ketchup.

Can they be better than that?

[Anonymous No.6400525]

>>6400520
the same, but without the lid on and I think 3 minutes or so. Oh, and no ketchup

[Anonymous No.6400526]

i flip them once for about 30 seconds. I don't like runny whites.

[Anonymous No.6400530]

>>6400520
>Oil
>fry until brown and crispy
>salt and pepper
>flip
>put on top of rice + soy sauce

[Anonymous No.6400537]

If you're not frying your eggs in olive oil you're doing it wrong

[Anonymous No.6400542]

>>6400537
Jamie pls

[Anonymous No.6400546]

>>6400526
The lid allows the whites to cook properly without having to blitz the yolk. Only discovered this today but the results are fucking delicious

[Anonymous No.6400550]

>>6400546
or you have to separate the white from the yolk and put the yolk when the whites are already a little bit done

[Anonymous No.6400558]

>>6400537
No way, butter is richer and complements the yolk better. You use olive oil when you're frying them as part of a meal with other main ingredients.

[Anonymous No.6400582]

>>6400520
butter or olive oil
salt pepper and sometimes herbs

preheat pan on medium head
add eggs when they start browning flip
cook until white is firm but yolk is still completely runny. nothing is more luxurious than a perfectly cooked egg with a warm runny yolk falling into the cracks of a good piece of bread.

[Anonymous No.6400587]

>>6400520
What does the lid do?

Anyway, same as you but no lid, no ketchup, and not in a sandwich.

[Anonymous No.6400599]

>>6400587
Traps a pocket of hot air in the pan so the white gets cooked and the yolk isn't cold

>>6400582
what herbs do you use?

[Anonymous No.6400615]

>>6400537
troll pls

[Anonymous No.6400621]

>>6400599
depends but usually herbs de provence

[Anonymous No.6400630]

>How do you eat them
3/4 tbps of olive oil at low-medium heat on a cast iron conical sautese

When at shimmering stage, tilt the saltese so the oil gets collected in a pool and drop a raw egg over the pool of hot oil

Use spoon to drop hot olive oil on top of the egg so it fully cooks the egg whites near the yolk

When it looks beautiful, remove egg from sautese.

There you go, a perfect runny fried egg. Cut it in the middle and delicious liquid egg yolk will run on the plate. No raw egg whites at all.

[Anonymous No.6400634]

>>6400630
i meant 3-4 table spoons, not 3/4th of a table spoon. That's lots of oil.

[Anonymous No.6400636]

>>6400599
I'll try it that way. I just remembered that the people working in McDonald's use some contraption like that for their fried eggs

[Anonymous No.6400637]

I fry them in bacon fat. It is rare that I eat eggs without bacon

[Anonymous No.6400643]

>Drain out bacon grease until there's only a tiny but in the pan
>Fry a couple of eggs, put salt and pepper on now
>Flip, cook for a short period to get medium consistency
>Eat with a fork alongside bacon

Real simple, I do it every morning.

[Anonymous No.6400658]

>>6400643
you eat bacon every fucking morning?

THAT'S NOT RIGHT!

[Anonymous No.6400670]

>>6400658
Not every, but 4-5 days yeah. Only a few pieces, like four, maybe three if it's thick bacon. I'm not pounding back an entire pound of bacon every day if that's what you're getting at.

[Anonymous No.6400677]

>>6400670
How the fuck can you think 20 pieces of bacon a week anything less than a huge blow to your lifespan?

[Anonymous No.6400696]

Fry on high heat in bacon fat until crispy on the edges but still a little runny inside

[Anonymous No.6400698]

>>6400677
I-I drain it.

[Anonymous No.6400707]

Over-easy or over-hard.

Sunny-side-up is disgusting. Feels like there's a layer of mucus on the eggs.

[Anonymous No.6400827]

>>6400707
>over hard

[Anonymous No.6400843]

>>6400520
>>6400525
>>6400546

I find that if you only cover the eggs for a minute out of the total cooking time, the yolk will still be a bit runny when the whites become fully cooked, so you have zero salmonella risk and can still enjoy runny yolk on your toast/rice/whatever.

[Anonymous No.6400848]

i like them over medium but i have an absolute bitch of a time frying eggs to a perfect over medium. i feel like i must be using the wrong level of heat or something.

[Anonymous No.6400867]

>>6400677

>he still thinks satfat is the great evil and not high glycemic index foods

[Anonymous No.6400885]

>cook bacon
>remove bacon from pan
>cook eggs in remaining bacon grease
>remove when whites are totally solid and yolk is thick, but still liquid (over-medium)

Over-easy is great too, but I like to be able to cut into the egg without having the yolk spread out across the entire plate. It's nearly impossible to sop it all up so you waste a bunch of yolk. With over-medium, it oozes out more slowly and you can catch most of it.

[Anonymous No.6400893]

>>6400885

>cook eggs in remaining bacon grease

Waste of bacon grease. You don't need THAT much. Pour most of it back into your bacon grease jar for future use. You DO have a bacon grease jar, right?

[Anonymous No.6400898]

>>6400885
you sop up the extra yolk with your toast dummy

[Anonymous No.6400939]

>>6400893
>You don't need THAT much

Of course you do. Because you fry your whole damn breakfast in it: eggs are just the start. Then there's your black pudding, sausages, maybe some home fries (potatoes), and tomatoes of course. When you're done with all there there needs to be enough fat left over that you can fry your bread in it too.

[Anonymous No.6400978]

I cook it so the bottom half is hard and top half is runny.

[Anonymous No.6401009]

> all these people afraid of runny whites

Regardless, why not just turn the heat to low to finish so you don't burn the bottom and do cook the whites?? You fags can't even cook eggs??

[Anonymous No.6401025]

>>6400893
>You DO have a bacon grease jar, right?

mfw this autist has his own colon cancer jar

[Anonymous No.6401037]

over medium with paprika and salt or scrambled with salsa

[Anonymous No.6401097]

>>6400939
What about fresh fruits and lightly sauteed veggies

[Anonymous No.6401107]

>>6401025
>not putting grease in a jar

What the fuck do you do with it then?

[Anonymous No.6401108]

Into a very hot pan with oil in and out crispy on the outside with soft yolk.

Fuck the no browning faggotry perceived wisdom. Tastes like soggy nothing.

[Anonymous No.6401109]

>>6401107

Use it to cook things with. The same way you'd put butter or oil in a pan before you fry or saute something.

[Anonymous No.6401112]

>>6401109
Yeah like... do people not save their bacon grease?

[Anonymous No.6401113]

>4 slices of wholemeal bread
>slice up one tomato

>frying pan on low heat
>melt butter in pan
>put 4 slices of bacon in
>immediately after add 2 eggs
>cook until whites are still slightly runny, just a couple of minutes really
>put eggs on bread, melt young cheese on eggs, apply black pepper
>quickly fry tomato slices and add to sandwich

yum

[Anonymous No.6401117]

>>6401112
Why would I save bacon grease when i've got a jar of objectively better goose fat sitting in the fridge? Do you even correctly cooked roast potatoes?

[Anonymous No.6401126]

>>6401117

Different things for different dishes.
Goose or duck fat would be fuckwin for roasted potatoes. On the other hand, the bacon drippings would make a better roux for Jambalaya.

[Anonymous No.6401139]

>>6401117
I'm not a fan of goosefat to be frank. So I roast my potatoes with butter.

>>6401126
Bacon fat makes an AWESOME roux for thick soups and stews.

[Anonymous No.6401177]

>>6400520
I fry them and eat them with my teeth and esophagus.

[Anonymous No.6401192]

>>6400520

I pretty much only make scrambled eggs but
>crack three eggs into pan
>add salt, pepper and nutmeg
>while the pan heats up (heck yeah the pan is cold because whatever) slice up some salami
>throw salami in pan
>keep moving stuff around with spatula
>wait until nothing is runny anymore
>enjoy

I guess many people don't like this but whatever

[Anonymous No.6401195]

Typically I warm up a pan greased with butter, throw in mushrooms and onions to cook in it for a little bit
Then I mix the eggs with some milk and spice then throw into the pan, cooking lightly to prevent them from browning

[Anonymous No.6401551]

>>6400843

>Runny egg while will poison me

I eat runny whites all the time to make sure the yolk is runny, always have since a kid

Come at me salmonella

[Anonymous No.6401559]

>>6401551
Runny egg whites give me the shits because that egg white intolerance bullshit came onto me suddenly a few years ago.

[Anonymous No.6401597]

>>6401559

I'm sorry to hear than anon, to be denyed such joys must be suffering.

[Anonymous No.6401600]

>>6401597
Oh, I'm not denied. I still eat them runny, I just get the shits afterward. No biggie.

[Anonymous No.6401606]

lid on the pan for fried eggs is wrong, it results in this weird eggy rain that condenses and drips down onto your eggs, it's gross and smells funny. lid off and lower heat means you don't have to tolerate egg rain.

[Anonymous No.6401648]

>>6400867
>Great evil
What are you, a consumer of mass-media

[Anonymous No.6401690]

>>6401551

I think the odds of getting salmonellosis from eggs is 1 in 148,000. Keep in mind this is the risk of getting salmonellosis, not the risk that an egg has salmonella in it, which is almost certainly a higher risk, as obviously not every tainted egg is eaten.

Seems like a low risk, but given that there's billions of people on the planet, the risk is still too high in my eyes, so I don't eat runny whites.

[Anonymous No.6401696]

>>6401690

>not the risk that an egg has salmonella in it

Er, to correct myself, most likely on it, not in it.

[Anonymous No.6401698]

>>6401690

What does the number of people on the planet have to do with the risk of getting a disease from a specific egg?

Also, why do you harbor such irrational fear of a bacterium which is literally all over your body right at this very moment. Salmonella is an amazingly common bacteria. It's everywhere. Why do you panic about it on eggs, but not, say, on the fork you just touched to eat your meal with?

[Anonymous No.6401730]

>>6400520

[Anonymous No.6401733]

>>6400677
I did it for about 3 years in college (dorm food). I got tired it of it way sooner than I gained any weight from it.

[Anonymous No.6401746]

I fried a couple of eggs this morning and I'm 99% positive I don't know how to cook eggs.

[Anonymous No.6401761]

>>6401730
Even though it's Naruto, that was really pleasant to watch.

[Anonymous No.6401803]

>>6401733
I see in your not-so-distant future... Heart disease and premature death

[Anonymous No.6401821]

Kinda just threw these in after the bacon and let them cook in the grease/maple syrup. No other seasonings. They look gross but weren't.

[Anonymous No.6401834]

>>6400520
I add a small splash of water before lidding, but essentially this.

I don't add ketchup often, more often hot sauce, but my favourite is just on buttered toast - pop the yolks and scarf the bitches!

[Anonymous No.6401844]

I like my eggs fertilized

[Anonymous No.6401852]

On a serving of hash browns, Over easy and a splash of hot sauce.

[Anonymous No.6401853]

>>6401844
obligatory

https://www.youtube.com/watch?v=6x-JVXkd8SQ

[Anonymous No.6401860]

>>6401730
Why does he have nail vanish?

[Anonymous No.6401950]

Eggs are my favourite fucking thing in the world to cook. I have eaten eggs and bacon for breakfast every day for the last 4 years. I have timed my breakfast preparation process so perfectly that the eggs along with bacon, the toast, and the coffee are all ready at precisely the same time. For the whole day I look forward to eating breakfast tomorrow because I know that it will be THAT fucking good.

My favourite eggs are fried in bacon fat, but bear in mind that I use British bacon so there's little fat in the pan when it's finished cooking. I push the bacon to the side so that it stays warm and doesn't get too dry, and fry the eggs using the rest of the pan. I flip them at the end of cooking because I find that using a lid doesn't cook the whites enough. The yolks are, of course, runny and juicy as fuck. The only seasoning I use is fresh ground black pepper (no need for salt because there's a shitload from the bacon).

Pic related, my eggs

[Anonymous No.6402042]

>>6401600
fuckin trooper

[Anonymous No.6402049]

>>6402042
Well, it's intense but brief.

[Anonymous No.6402058]

>all this low, low-medium heat

I don't know if it's just impatience, but using a pan, throwing in butter, letting it get almost-smoking-hot on medium high heat then dropping in the eggs for a minute or two, quick flip (literally like 15 seconds) then flipped over onto a plate is basically perfect for me.

If I'm having bacon I cook it, covered, in the microwave, simultaneously.

Pop some toast in the toaster at the beginning of all this and my breakfast is usually ready all at once. Feelsgood.

[Anonymous No.6402065]

>>6401821
anon
anon that doesn't look gross that looks fucking delicious
10/10 would have as quiet weekend breakfast

[Anonymous No.6402067]

>>6401852
I love all fucking kinds of hotsauce on just about anything but I'm worried that it might be doing something to my stomach lining.

haven't felt anything but drastically cut down on my intake about a year ago

[Anonymous No.6402068]

>>6402058
>eggs and bacon
>the whole point is to cook bacon first and fry the eggs in the grease
>cook the bacon in the microwave

for what purpose

[Anonymous No.6402070]

>>6402058
Or you could put out a trough of baked beans and garnish it with a couple of dead dogs.

[Anonymous No.6402075]

>>6402068
speed, anon

>>6402070

[Anonymous No.6402107]

>>6402067
I once read something about a guy who claimed to cure his fibromyalgia with increasingly hot pepper pills until he was buying the purest kind you could get. I wouldn't worry.

[Anonymous No.6402134]

>>6400520
butter
scrambled with milk
Salt+pepper

come at me

[Anonymous No.6402138]

>>6400677
look at this faggot

I bet you still think eggs are bad for you too

[Anonymous No.6402139]

>>6402058
I had high hopes for this until you did your bacon in the microwave

[Anonymous No.6402157]

>>6402138
>Hurr bacon is good fur me
Literally what you sound like

[Anonymous No.6402166]

>>6402139
used to do it in the oven but it just didn't seem energy efficient

[Anonymous No.6402613]

>>6401606
> egg rain
The school books say it cant be here again

[Anonymous No.6402682]

>>6401860
He's a homosexual

[Anonymous No.6402686]

I use cooking spray to lubricate the frying pan. Using butter to lubricate the pan is fucking gross.

I intentionally break the yolk and mix the eggs together slightly as the pan is heating up.

Then I put a lid over it and let it cook for like two minutes on medium/high heat and then when it's all solid and starting to pop, then I start to fold the egg within itself and flip it and by this time it should be about done.

I'm not even sure what you call eggs like this, I've called it "folded eggs" and had to describe it "like an omelet" when requesting it from a restaurant. It's good.

[Anonymous No.6402689]

>crack egg onto pan
>leave egg for a few seconds to cook
>flip egg
>let that shit cook
>put on plate
>salt and pepper to taste
wa la!

[Ghobo !BJYJ8S2Z42 No.6402692]

>>6400520
you disgust me

[Ghobo !BJYJ8S2Z42 No.6402694]

>>6400542
wat

[Anonymous No.6402696]

>>6402686
marbled eggs, it's pretty common for use on sandwiches.

[Anonymous No.6402706]

>>6402696

I don't think that's correct.

[Anonymous No.6402712]

>>6400530
>Soy Sauce

[Anonymous No.6402714]

>>6402706
ha
the brown ones look like potatoes

[Anonymous No.6402736]

>>6400867
Yeah all those people who die each year eating boiled potatoes. And CVD is basically an epidemic in regions that eat rice.

[Anonymous No.6402748]

Two ways. Either soft and runny with some toast or crisp and fried in butter

[Anonymous No.6402766]

Bacon, Egg, on buttered toast, drowned in brown sauce.

I could just go for that.

[Anonymous No.6402768]

Same as OP but on an open-faced toasted bagel with a thick coating of mayonnaise on each side.

A lot of my friends think this is disgusting but I think it's delicious. It goes really well with the flavor of the egg. And hell mayo is mostly eggs anyway so what's the big deal?

[Anonymous No.6402771]

>>6400867

>only one thing can be unhealthy at a time

[Anonymous No.6402813]

>>6402694
>not knowing Jamie oliveoil
https://youtu.be/TsTWFsEi0aE

>>6402712
It just taste like a somewhat sad fried rice
Or use kecap manis and taste the combination of sweet and salty, add chopped chili pepper as well if you like it hot

[Anonymous No.6402824]

>butter
>medium heat
>until bottom/edges are crispy
>serve with toast & salt+pepper
>hot sauce optional

also poached eggs

[Anonymous No.6402856]

>>6400520
>cook two - three slices of bacon in a tiny amount of butter until chewy (in b4 meme food)
>put the bacon in a plate, crack two eggs into skillet with the bacon grease
>add salt and pepper
>cook for five minutes in medium heat

My Friday morning ritual involves making this along with some french toast.

I used to like trying to keep the yolk runny, but eating that always gave me diarrhea.

[Anonymous No.6402889]

>All these posts saying to brown your eggs
>Calling them perfect

1tsp butter melted in a 6'' teflon pan over medium-low heat
Crack two eggs into a bowl, then add to pan
Cook until white is semi set, when eggs can slide around
Flip
Cook until desired doneness, 15 sec-OE 40 sec-OM (OH-break yolk before flipping, cook 70 sec after flip)

Eggs should not be crispy or colored in any way.
Regarding which fat to use, the bit of water in just barely melted butter (that occurs naturally, I'm not saying add water) will start to simmer in the cooking process and make the egg lift from the pan easier, as well as giving a richer overall flavor.

[Anonymous No.6402934]

olive oil, cold pan, crack eggs in, salt and pepper, lid on, medium heat.

I hate crispy egg bottoms so doing it in a cold pan and cooking them slowly seems to eliminate that, lid lets you cook the whites all the way through and still have runny yolk as others have said.

i like eating them with fried potatoes.

[Anonymous No.6402939]

Peanut Butter and Fried Egg Sandwich

it's gotta be the chunky peanut butter too

so good

[Anonymous No.6403623]

>a few glugs of olive oil
>heat till shimmering
>add in two cloves of finely minced garlic
>let the garlic infuse the olive oil for about 1-2 minutes, being careful not to let them burn
>remove the cloves from the pan
>then, drop in the eggs
>season liberally with pepper, add a few dashes of sea salt, and, if preferred, a few spritzes of Spanish paprika
>will cook quickly on one side, but that is the desired effect: to let the edges crisp
>after about 2 minutes on one side, either
>1. flip the egg and cook for another 30 seconds to a minute (lazy version) or
>2. lower the heat to medium, add a teaspoon or two of water, and quickly cover it to steam the white (pretty version) for around a minute
>the final product should be crispy on the bottom and the edges, with a set but runny yolk perfect for toast
>serve on toast with sauteed spinach or over garlic rice with fried plantains

[Anonymous No.6403890]

>>6400520
never fried an egg before but i just cooked one like you do and put it on some rye toast. thanks op.

[Anonymous No.6403912]

High heat, oil in the pan, crack the eggs right into it. The whites will be crispy on the bottom, but fluffy on top, and the yolks are still liquid.

I'm not necessarily a big fan of the texture of the crisp bottoms, but my god the top parts are the most divine fried eggs I have ever had.

[Anonymous No.6404278]

>>6402813
>>not knowing Jamie oliveoil

Eggs deed

[Anonymous No.6404297]

>>6400520
>dab of butter
>olive oil
>medium high heat
>salt, pepper
>make sure to move them around constantly so they don't stick

Unless I'm making them for others, always runny.

[Anonymous No.6404305]

>>6404297
>dab of butter
>olive oil

Dude TWO lubricants?

[Anonymous No.6404342]

>>6403623
That sounds as amazing as it sounds pretentious

9/10 wood scarf

[Anonymous No.6404346]

>>6404305
Butter adds flavor, olive oil is a, IMO, better lubricant. Obviously don't be excessive, but that's just my preference.

[Anonymous No.6405233]

I deep fry them in lard.

[Anonymous No.6405252]

People actually eat sunny side up eggs?

[Anonymous No.6405570]

>>6401112
All of my family from the south does.
My mother said it's a sin to waste bacon grease.

[Anonymous No.6405602]

I use coconut oil on medium heat
Typically serve up brea with tomato or with chickpeas and scallions.
My stomach can't handle much anymore

[Anonymous No.6406410]

>>6405570
I used too

then I had a whole jar of the shit I only used once for chili. stopped saving it.

[Anonymous No.6406614]

>>6405252

Sure they are great. all those different textures, and the end the runny yolk that you can sop up with a bit of lightly toasted bread hnnnngggg

[Anonymous No.6406756]

>>6400867
The saturated fat isn't so much the bad part, it's the nitrates they use to cure the bacon. Eating it regularly increases the chance of developing esophageal and stomach cancers. Same thing with other smoked and salt-cured meats.

[Anonymous No.6407030]

>>6400537

My results using butter are always better than the results using olive oil. The only time I'll use olive oil for eggs is if I'm scrambling eggs to use in some other dish, i.e. in fried rice. Even then, butter is better.

[Anonymous No.6407042]

>>6400843

What makes you think that only the whites of the eggs contain salmonella?

[Anonymous No.6407047]

>>6400848

On my stove, '5' is medium. I get my best results frying or scambling eggs on '3'.

[Anonymous No.6407053]

>>6400893

My grandmother used to pour a small amount of bacon grease over the tops of her homemade loaves of bread when baking them.

[Anonymous No.6407055]

>>6400898

If it weren't for that, I wouldn't bother with toast.

[Anonymous No.6407059]

>>6401107

Some people are known to use it in vodka.

Pour the grease in vodka while stirring, freeze, remove the fat off of the top.

[Anonymous No.6407075]

>>6402934

No wonder you get crispy bottoms. Cooking on medium heat, what do you expect?