Four ways to fry eggs

[taxlady]

Here's a new video from

J. Kenji López-Alt

I'll be trying some or all of these methods. What do you folks think? Does this make you want to fry some eggs? Other than the first method, have you tried any of these?

 

[BAPyessir6]

After doing a taste test of the over easy (actual flipping them) and the steam method, me and friends have found that there is a taste difference. Though honestly steaming is wayyy easier.

Basting eggs has always seemed weird to me, so I haven't tried it yet, but it probably makes a killer flavorful egg.

Heaven cream in eggs seems like a really easy way to keep the egg from overcooking on the bottom, as I grew up with sunny side eggs (all white bottoms) so I probably prefer that to a browner bottom. Though my mom had white bottoms and my dad made them brown on the bottom. Still probably delicious though.

Oh wow. The last chili one looks kinda the bomb.

Never had any of them, now I wanna try and report back!

Though it's kind of frustrating to me, as my husband can't eat eggs (he can't do the texture at all) so I'll be eating them by myself. More for me!

 

[grumpyoldman]

i refuse to eat any egg that is not fully cooked !! to each his/her own but a runny egg just looks nasty

 

[taxlady]

After doing a taste test of the over easy (actual flipping them) and the steam method, me and friends have found that there is a taste difference. Though honestly steaming is wayyy easier.

Basting eggs has always seemed weird to me, so I haven't tried it yet, but it probably makes a killer flavorful egg.

Heaven cream in eggs seems like a really easy way to keep the egg from overcooking on the bottom, as I grew up with sunny side eggs (all white bottoms) so I probably prefer that to a browner bottom. Though my mom had white bottoms and my dad made them brown on the bottom. Still probably delicious though.

Oh wow. The last chili one looks kinda the bomb.

Never had any of them, now I wanna try and report back!

Though it's kind of frustrating to me, as my husband can't eat eggs (he can't do the texture at all) so I'll be eating them by myself. More for me!

I use the steam because, I got tired of breaking the yolks of eggs too often when flipping them. The only reason I want my eggs "over easy", rather than "sunny side up" is because I don't want a slimy layer of uncooked egg white on top of the yolk.

 

[Andy M.]

I like my eggs with solid whites and runny yolks. As a matter of fact, If I could fry just the yolks, I be very happy as I think egg whites are a waste of time.

I saw a reel on Instagram where the raw eggs were cracked into a strainer to allow the looser whites to drain off so you're just left with the thicker whites and the yolks. I've been doing that for fried and poached eggs.

 

[taxlady]

I like my eggs with solid whites and runny yolks. As a matter of fact, If I could fry just the yolks, I be very happy as I think egg whites are a waste of time.

I saw a reel on Instagram where the raw eggs were cracked into a strainer to allow the looser whites to drain off so you're just left with the thicker whites and the yolks. I've been doing that for fried and poached eggs.

Does that also solve the problem of the white on top of the yolk being uncooked when the yolk is a perfect runny texture?

 

[Steve Kroll]

I've done a variation of the last technique (eggs fried in chili crisp oil and served over yogurt), however, the recipe I use is called Çılbır (pronounced CHILL-burr) and is Turkish in origin. I first had this dish in Istanbul back in the early 1990s. Basically, the Turkish recipe calls for poached eggs served over garlic yogurt and then drizzled with olive oil and Aleppo pepper. A little different, but essentially a very similar flavor profile. Super simple to make and very flavorful.

I don't do poached eggs very often because they are a bit putzy. I've found soft fried eggs work as well for this recipe.

Here's a recipe if you are interested in trying it...
https://www.themediterraneandish.com/cilbir-turkish-poached-eggs/

 

[grumpyoldman]

i know some folks like em runny
but i had rather butter my butt and slide across a hot griddle than eat a runny egg

 

[dragnlaw]

I use the steam because, I got tired of breaking the yolks of eggs too often when flipping them.

I ususally use this method.

cracked into a strainer to allow the looser whites to drain off

Tried this but wasn't impressed. Used a couple of different strainers but guess I just don't have the right one.
Sometimes when I have a lot of bacon fat and butter in the pan - I baste my eggs to cook the whites. Works well and is tasty but more labour intensive than steam.

Have I noticed a specific taste difference between them all? Nope, not really. Only time I notice is if the yolks get done too much and don't run. I savour that flavour and the texture of the soft (not rubbery pulleese!) whites.
If I happen to be cooking them on my cuisinart griddle I sort of have to flip them. Some days are more successful than others.

 

[Andy M.]

Does that also solve the problem of the white on top of the yolk being uncooked when the yolk is a perfect runny texture?

I don't know. flip my eggs.

 

[Andy M.]

I've done a variation of the last technique (eggs fried in chili crisp oil and served over yogurt), however, the recipe I use is called Çılbır (pronounced CHILL-burr) and is Turkish in origin. I first had this dish in Istanbul back in the early 1990s. Basically, the Turkish recipe calls for poached eggs served over garlic yogurt and then drizzled with olive oil and Aleppo pepper. A little different, but essentially a very similar flavor profile. Super simple to make and very flavorful.

I don't do poached eggs very often because they are a bit putzy. I've found soft fried eggs work as well for this recipe.

Here's a recipe if you are interested in trying it...
https://www.themediterraneandish.com/cilbir-turkish-poached-eggs/

View attachment 72485

My dad used to eat eggs with garlic yogurt. (no pepper)

 

[BAPyessir6]

I use the steam because, I got tired of breaking the yolks of eggs too often when flipping them. The only reason I want my eggs "over easy", rather than "sunny side up" is because I don't want a slimy layer of uncooked egg white on top of the yolk.

Oh yeah that slime is gross. I find that if I either cook my sunny side on low low heat, or kind of poke the white right near the yolk and kind of bleed it into the rest of the white. That way I get a nice runny yolk and no slimy white.

I love eggs and cooked them every day for lunch for like 8 years as I grew up with chickens. Got the best ever free range golden orange yolks. It was awesome.

 

[Kathleen]

I want to try the method where he cooks it in cream. I have eggs and I have heavy cream. Perhaps tomorrow?

My eggs must have a solid white and a thickened, but still liquid yolk.

Basting eggs in grease is what my paternal grandmother did. Very yummy!

 

[BAPyessir6]

I personally like sunny side better than over easy. I just think they just flat out look prettier (and taste very similar.)

Though for over easy, steaming is way easier than flipping, though flipping may be technically (insert professional French hoity-toity pinky-up person here) correct as it's "over" easy, not "steam" easy.

 

[taxlady]

I want to try the method where he cooks it in cream. I have eggs and I have heavy cream. Perhaps tomorrow?

My eggs must have a solid white and a thickened, but still liquid yolk.

Basting eggs in grease is what my paternal grandmother did. Very yummy!

I tried frying them in heavy cream tonight for supper. I think I put too much cream in my pan. They did not get brown. They just seemed like regular fried eggs. But, I'm really not at my best, so I don't want to judge by tonight's attempt. I seem to be having prodrome to a migraine. I definitely want to try that again. Also, chefs always seem to show stuff being done with gas and have no suggestions for how to adapt it to electric heat. I'm left to figure that out myself.

 

[Sir_Loin_of_Beef]

This guy talks too much! The video would have been less than 10 minutes if he would just STFU and cook the eggs.

 

[Badjak]

He does talk a lot and uses a heck of a lot of butter and oil!
I'm more for method 2, but less brown than he does.
Don't like the looks of the first one at all.
No fan of cream.
No 4 looks fine.

I like the yolks runnier, white has to be fully set. No slime

 

[Marlingardener]

Grumpyoldman, if you do the butter and slide, please post a video!

 

[grumpyoldman]

 

[Linda0818]

I wouldn't mind trying the eggs in cream. That looks really nice. Unfortunately, though, I would have to cook the yolk fully, which really depresses me. So I don't make eggs that often anymore. I used to eat runny yolk eggs all the time, which I loved dearly. But since my pregnancy years ago with my son, as weird as this is going to sound, I've become allergic to ANY part of the egg that isn't fully cooked, including the yolk. My throat swells and itches like crazy. I can't even handle raw poultry (like when I'm preparing chicken for a meal) without wearing gloves or my hands will break out and starting itching really bad. It's bizarre.

Over the years I've done little tests, frying an egg and leaving the yolk runny and taking a very small bite, to see if this stupid allergy (or whatever it is I developed during pregnancy) has finally gone away. But nope. The last time I did the 'test', I still got a reaction from the runny yolk

I often do the basting method (method #1) when I really want just a whole cooked egg, but I have to leave the lid on the pan until the yolk is nice and firm. So I can eat eggs if the entire thing is fully cooked (like hard boiled and scrambled) but if any part of the egg is just slightly underdone, I'm in trouble.

Sorry, I digress. But I would definitely try the eggs in cream.