Post Reply How do I properly fry my egg?
1070 cr points
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15 / M / Canada
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Posted 7/23/17 , edited 7/24/17
Whenever I try to fry an egg, I always end up with air pockets and holes in my egg. It gets to the point where it triggers my trypophobia. This is why I make scrambled eggs instead, please send help.
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18 / M
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Posted 7/23/17
Well if you want it well done you'll always have some holes or holes in it, Scramble the yolk and just fry it for about 5 to 6 min. Make sure it's not TOO hard because then you would've been better off hard-boiling them.
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33 / F / Somewhere...
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Posted 7/23/17
Keep your skillet on a medium low heat. Melt a small pat of butter in the skillet, gently crack the egg and pour it into the skillet careful not to break the yolk. Don't try to cook the egg to fast, hence the low heat. If you do, you will end up with the bubbles you speak of. If you simply wait a while longer, depending on how well done you want it, you will end up with even whites and a nice yolk.
llunga 
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Mᴇᴡɴɪ
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Posted 7/23/17
Just chop it up LOL
anfex 
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27 / M
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Posted 7/23/17
It gives the impression that you are using oil. If that is the case then instead use butter. That is what works for me.
Posted 7/23/17
Put like 4 eggs in a tube and give yourself and egg enema
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40 / M / NJ
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Posted 7/23/17
Do drugs. Lots and lots of drugs.

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36 / M / SoFlo
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Posted 7/23/17
Use butter, not oil. Don't cook to quickly, around a medium heat. But it's hard to get rid off all the air pockets.

Maybe try covering it with a lid while it cooks? At least you don't have to look at it while it cooks.
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21 / M
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Posted 7/23/17
Have you tried poaching the eggs?
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15 / M / Canada
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Posted 7/24/17

Potentsaliva wrote:

Have you tried poaching the eggs?


No, I have not tried poaching eggs before.
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15 / M / Canada
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Posted 7/24/17 , edited 7/24/17
Good suggestions, everybody. I will try frying eggs on ~medium-low heat with butter.
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Posted 7/27/17 , edited 7/27/17
Extra-Crispy Sunny-Side-Up Eggs
Serves 1
2 large eggs
3 tablespoons olive oil (extra-virgin, if you prefer)
Kosher salt and freshly ground black pepper

1. Break one egg into a small cup, then transfer to a fine-mesh strainer set over a bowl and swirl gently until any excess white passes through. Return the egg to the cup. Repeat with the second egg.
2. Heat the olive oil in a medium nonstick or cast-iron skillet over medium heat until it registers 300°F on an instant-read thermometer. Carefully slip the eggs into the oil. Immediately tilt the skillet so that the oil pools on one side and use a spoon to spoon the hot oil over the egg whites, trying to avoid the yolks as much as possible. Continue doing this until the egg whites are completely set and crisp on the bottom, about 1 minute. With a spatula, transfer the eggs to a paper-towel-lined plate and season with salt and pepper. Serve immediately.
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