Issue with frying eggs

Pawnless Endgame · 2 Oct 2011 at 13:22

This should be a really simple problem/solution but I can't get my head around it. When I fry eggs for 5 minutes, they look like this:

This is using a 2 months old Tefal non-stick frying pan. As you can see, the tops are undercooked yet the undersides are cremated.

To the internetz!

Thanks :-)

VaderDSL · 2 Oct 2011 at 13:23

Flip them over? Unless that's a taboo in the cooking world

Jimbeam3678 · 2 Oct 2011 at 13:23

Flip them

tom_e · 2 Oct 2011 at 13:24

Lower the heat and cook them for longer

Zefan · 2 Oct 2011 at 13:24

You don't need to flip them at all, but it'd do the job.

Either cook them slower, or put enough oil in so that you can get a spoon in and flick it over the top of the eggs.

Raymond Lin · 2 Oct 2011 at 13:30

or stick it under the grill.

Glaucus · 2 Oct 2011 at 14:15

To high a heat, simples.

robj20 · 2 Oct 2011 at 14:24

Put a lid on the pan.

POB · 2 Oct 2011 at 14:25

In a non stick I do it with no oil, high heat then lower it a bit with a lid on and it cooks great.

Tefal · 2 Oct 2011 at 14:47

Monserrat said:
This is using a 2 months old Tefal non-stick frying pan. As you can see, the tops are undercooked yet the undersides are cremated.

To the internetz!

Thanks

either more oil so that it's hot and flows to the top of the eggs and cooks them (greasy spoon style)

flip them but that risks over cooking yokes.

Or a bit less heat so they cook though slower without burning.

The substance is there, but lacks attention to detail. See me - Z.

jellybeard999 · 2 Oct 2011 at 15:17

I get the pan hot, then add a small amount of oil, crack the eggs and turn the heat down. Works for me

SHEDDER1uk · 2 Oct 2011 at 15:27

You have to be kidding me, if you can not figure out whats going wrong there you pretty much fail at life.

Pawnless Endgame · 2 Oct 2011 at 15:38

Lots of responses here, many thanks everyone. I will lower the heat and use the glass lid that came with the Tefal.

SkeeterUK · 2 Oct 2011 at 15:42

Make sure the pan is sizzling hot for a min or two before you put eggs in. Also use lard or somit as other oils like olive oil etc just arnt very nice for eggs imo.

Oh and enough lard to have a thin covering of the whole base so all the fat can cover the whole of the eggs bottom.

When you crack em in the pan when on max temp only keep it at that temp for 20secs or 30secs i forget which then lower it to medium. This will give a good heated boost at the start and cook most of it in that time then the rest of the time is for giving you time to flick the fat on to the yolks so they go white and skin over and stuff.

utajoker · 2 Oct 2011 at 15:44

put in oil then use the hot oil and flick it on top of the egg.

or spread the egg a bit more so its thinner and all cooks.

Glaucus · 2 Oct 2011 at 17:00

I'm not a fan of the lid on method, it still goes crispy on the bottom, and the yolk will still cook.

Either the flick hot oil on greasy spoon style as said, or just very reduced heat.
If you have a good non stick pan, just have the heat really low and as long as your stove is level, you don't even need it sizzling to start with.

Jonny69 · 2 Oct 2011 at 19:14

More oil and baste the egg. Don't be scared of oil. You are frying after all, the clue is in the name

alexakasloth · 2 Oct 2011 at 19:26

Jonny69 said:
More oil and baste the egg. Don't be scared of oil. You are frying after all, the clue is in the name

Exactly this, start with a high heat then turn it down.

Randomface74 · 2 Oct 2011 at 19:56

cook it "over hard"

Tribune · 2 Oct 2011 at 20:02

Start them hot then turn them down. As above, baste with the cooking oil. Plonk them on a bit of kitchen paper to soak it up before serving. Or, if you're doing an egg banjo, just leave them greasy and let the bread soak it up.

Issue with frying eggs

Man of Honour