"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Thread Tools Display Modes
Old 07-07-2007, 07:52 AM   #21
Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.

I never flip a egg, I either baste it with my (bacon drippings) or add a Tbls. of water, cover and steam till done. My pan is small , holds about 2-3 eggs nicely . Preheating to med.

Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 07-07-2007, 08:53 AM   #22
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,097
Originally Posted by legend_018
So I take it when your ready to flip, you take the tuna can off the egg right? I'm trying to think about flipping an egg with a tuna can surrounding it and I don't think it's possible to flip it with the tuna can there.
You use the egg ring or tuna can until the white sets then lift it off and flip.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-18-2007, 09:51 AM   #23
Head Chef
keltin's Avatar
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Iíve done what BarbL does with great success. I use an 8 inch, non-stick pan (that pan's only job is eggs), pre-heat to med-high, spray with Pam or use butter, and then I add the egg. I use the spatula to push the whites in and form the egg so it is uniform and round (not spreading thin all over the pan), and once the white is beginning to set, I cover the pan and let it go. In a few minutes, itís perfectly done and slides out of the pan onto the plate.

However, for the past year or so, Iíve been flipping my eggs. Using the same 8 inch non-stick pan, I start everything the same way (med-high heat, Pam, form the egg), and let it cook uncovered. After 1-2 minutes, I pick up the pan and ďwiggleĒ it. If the egg slides back and forth easily, its time to flip, so I tip the pan forward, the egg slides to the lip, then with a flick of the wrist, I flip the egg out of the pan, over once, and catch it again in the pan. Occasionally, some of the white spreads out once it hits the pan, so I use the spatula to form the egg back to perfectly round. Then, 1-2 minutes more, and itís done (usually 1 minute since I like a runny yolk).

Once I learned this flip procedure (and you really need to coat the pan with Pam, oil or butter to ensure this works), Iíve made perfectly flipped and fried eggs every time....and itís fun too!

Get an 8 inch non-stick pan (it doesnít need to be expensive) and try your hand at flipping them this way. Itís surprisingly easy to get the hang of it. We used to have an outdoor cat that loved fried eggs, so for a while I was frying an egg nearly everyday, and quickly got the hang of this. Once you learn this method, youíll never go back.

keltin is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:41 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.