Embarrassing question

I can't fry eggs. I admit it. Whenever I try they were coming out brown on the bottom so I added vegetable oil, it fixed that but now when I put them in a plate the outside are crispy and the insides are liquid. I'm absolutely clueless at what I'm doing. I tried scrambled eggs and it made no significant difference, all it did was make the insides liquid and the outside crispy (same affect).

ANY tips outside of hiring a chef regarding my lack of egg issue? I had to eat pizza again this morning and it's not doing my cutting phase much good. Do they make a "egg cooker?" or something?

ACE-CPT, NASM-CPT, AFPA-Nutrition Consultant 

just lube up the pan with butter or pam or whatever your fancy is and then just keep swirling the eggs till they're done its really not too hard ha. frying them in grease is really good too just an idea to toss around

Goals:
-Find more time to get to the gym..

First off, the range has a variable temperature control knob.  Don't be afraid to turn it DOWN.  When I'm doing eggs, I typically use no more than 3/4 heat.

Pu the skillet on the stove and drop in a pat of butter BEFORE it gets hot.  when the butter is completely melted and a nice white foam forms, drop in the little bastids.  If you wait until the pan is screaming hot before adding the butter, it will start to smoke and scorch.  If the butter goes brown, you're too hot.

Eggs don't have to sizzle and splatter grease everywhere violently when you drop them into the pan.  If you follow my advice about bringing up the heat slow and adding the eggs just after the butter foams up, you'll find you have much more control over the color.  It should take about two minutes to completely cook the first side.

If you're going for "over easy", flip the eggs JUST as the underside beings to turn a little golden around the thin areas and IMMEDIATELY remove from the heat.  It only takes a couple of seconds on the flip-side to get the perfect translucent white.  Sometimes no longer than it takes to flip it, remove the pan from the stove, and carry it to the plate.

My home away from DBB

1. Crack eggs into bowl.
2. Stir with fork until its just a bowl of eggs not individual yolks.
3. Get a little bit of butter, but in frying pan. Turn on heat of oven.
4. As the butter melts, move it around the pan till most of the pan has butter on it.
5. Pour the eggs in.
6. Add some shredded cheese. (Damn its good!)
7. STIR! Keep stirring it over and over until it looks exactly right.
8. Turn off heat and serve.

Red PittBull's Log.

Thanks for the advice everyone.

I put the eye thing on 5? Is that too high?

ACE-CPT, NASM-CPT, AFPA-Nutrition Consultant 

That's what i do and I don't have any problems personally. I bet it differs from one to another though.

just go check out the food network and take notes ha

Goals:
-Find more time to get to the gym..

I went ahead and bought this:

ACE-CPT, NASM-CPT, AFPA-Nutrition Consultant 

simple answer get your self a girlfriend to fry your eggs

Just a heads-up, always use butter or coconut oil for cooking.

Vegetable oils are typically very refined, and even those that aren't, like olive oil and such, have a low resistance to heat so they denature rather quickly when heat is applied. Then there's margarine which is a molecule away from plastic and I'm sure you could make some educated guesses on what eating heated plastic could do to your body. :p

Whereas butter and coconut oil have several health benefits and don't denature when put in a very hot environment.

Hey Wyrms, thanks for the heads up buddy. I wasn't aware but will definitely use butter next time.

ACE-CPT, NASM-CPT, AFPA-Nutrition Consultant 

screw frying them. hard boiled.     

Put water in a non-stick pan, enough to just about cover a fried egg.  Turn heat on to medium or medium low, 4-6 range for your stove probably.  Let water start to boil, add eggs and cook to desired yolk hardness.  If you want the eggs to stay as individuals, add some vinegar to the water before the eggs.  Perfect everytime, and no extra fats or crispy edges, or snotty germ.

I'm on the keto, so added fats is a goal.

How would you boil one? (Sorry, I'm a newbie with cooking).

ACE-CPT, NASM-CPT, AFPA-Nutrition Consultant 

Put some water in a pot with the eggs in the pot

Cover the eggs with water

Stove on high

Rolling boil; stove down to medium

Boil for 12 minutes

Peel eggs

Smash eggs

Add mayonnaise and mustard

= awesome keto

I might have to watch a video of that on YouTube.

Does it taste better that way? More importantly, is it healthier?

ACE-CPT, NASM-CPT, AFPA-Nutrition Consultant 

Wyrms
Just a heads-up, always use butter or coconut oil for cooking.

Vegetable oils are typically very refined, and even those that aren't, like olive oil and such, have a low resistance to heat so they denature rather quickly when heat is applied. Then there's margarine which is a molecule away from plastic and I'm sure you could make some educated guesses on what eating heated plastic could do to your body. :p

Whereas butter and coconut oil have several health benefits and don't denature when put in a very hot environment.

^-- YES!

"But a true champion, face to face with his darkest hour, will do whatever it takes to rise above. A man fights, and fights, and then fights some more. Because surrender is death, and death is for pussies."

MVP,
    With P's directions, note that the eggs are in the water before the water is heated.  Otherwise the eggs will crack.  There's also some trick to prevent the outsides of the yolks turning green and tasting nasty.  Perhaps it's not dropping them cold into the boiling water.  Anyone know?

Wyrms


Just a heads-up, always use butter or coconut oil for cooking.

Vegetable oils are typically very refined, and even those that aren't, like olive oil and such, have a low resistance to heat so they denature rather quickly when heat is applied. Then there's margarine which is a molecule away from plastic and I'm sure you could make some educated guesses on what eating heated plastic could do to your body. :p

Whereas butter and coconut oil have several health benefits and don't denature when put in a very hot environment.

Good timing on this comment!  My mum just sent me a gallon of coconut oil in the mail, but I've been hesitating to open it cos I've grown so fond of olive oil.  

I'll stick to fried eggs. Boiled seems like a long and complicated progress.

ACE-CPT, NASM-CPT, AFPA-Nutrition Consultant 

Boil water, add eggs using a spoon so the don't break, let boil for 5 minutes, enjoy.  If you want to take hard boiled eggs with you, just let them boil a little longer, and rinsing them under cold water will make the shells come off easier.

JMBS
There's also some trick to prevent the outsides of the yolks turning green and tasting nasty.  Perhaps it's not dropping them cold into the boiling water.  Anyone know?

I'm just a new guy here, but I thought I'd chime in with what I've learned about eggs over the years.
 
First, when hard boiling eggs, the shells will also crack even when adding them to cold water prior to heat.  It's because they form air pockets inside the shell, and those pockets start to expand as the heat rises.  To prevent this I use a thumb tack and pierce the narrow end of each egg prior to putting it in the pot.  I then cover it with enough cold water to cover the eggs by 1/2" and put on high heat.  I then prep a bowl for an ice bath (a big bowl with lots of ice & water).  As the water reaches a rapid boil, as mentioned in an earlier post, reduce heat to medium/medium-high and let them continue to boil for 12 minutes.  Immediately remove from the hot water using a spoon and place in the ice bath for 2 minutes.  This is what prevents the yolk from turning green (I forget the reasoning now).  At this point, I know some folks put the eggs back into hot water for 2 additional minutes, claiming this helps release the membrane between the egg and the shell, making them easier to peel.  I don't bother with that.  Another thing to note is that fresh eggs stick more, older eggs are easier to peel.
 
With fried/scrambled eggs, if you're using the cooking spray (I don't like the way butter makes my eggs taste), I've found it has a lower heating temperature and if you add it too early then it gets "smokey".  I allow the pan to reach heat first (Medium) and test it with a droplet of water.  The water should sizzle and just start to pop a little for medium (where as it would pop around sporadically on high).  Then be liberal with the cooking spray, and add your eggs.
 
For scrambled eggs I add them to a bowl with high sides and add just a splash of milk.  Tilt the bowl at about a 35-40deg angle and, using a fork, not a whisk, beat the eggs using a high lopping/lapping motion (it'll sound kind of like sloppy sex, actually...).  This breaks down the proteins (but doesn't affect the actual "protein" nutrient) that make the egg "clingy", resulting in a lighter, fluffier scrambled egg.  I also remove the egg from heat just before they're fully done and allow residual heat to complete the cooking process.  This prevents them from being over-cooked and rubbery.  It's at this time that I like to add my shredded cheese, as I find when adding them to uncooked eggs it is exposed to heat too long and sometimes hardens or scorches.
 
Again, these are just my experiences.  I'm no expert, or anything.  But I hope something I posted is at least a bit helpful.

BigSnacks

JMBS
There's also some trick to prevent the outsides of the yolks turning green and tasting nasty.  Perhaps it's not dropping them cold into the boiling water.  Anyone know?

I'm just a new guy here, but I thought I'd chime in with what I've learned about eggs over the years.
 
First, when hard boiling eggs, the shells will also crack even when adding them to cold water prior to heat.  It's because they form air pockets inside the shell, and those pockets start to expand as the heat rises.  To prevent this I use a thumb tack and pierce the narrow end of each egg prior to putting it in the pot.  I then cover it with enough cold water to cover the eggs by 1/2" and put on high heat.  I then prep a bowl for an ice bath (a big bowl with lots of ice & water).  As the water reaches a rapid boil, as mentioned in an earlier post, reduce heat to medium/medium-high and let them continue to boil for 12 minutes.  Immediately remove from the hot water using a spoon and place in the ice bath for 2 minutes.  This is what prevents the yolk from turning green (I forget the reasoning now).  At this point, I know some folks put the eggs back into hot water for 2 additional minutes, claiming this helps release the membrane between the egg and the shell, making them easier to peel.  I don't bother with that.  Another thing to note is that fresh eggs stick more, older eggs are easier to peel.
 
With fried/scrambled eggs, if you're using the cooking spray (I don't like the way butter makes my eggs taste), I've found it has a lower heating temperature and if you add it too early then it gets "smokey".  I allow the pan to reach heat first (Medium) and test it with a droplet of water.  The water should sizzle and just start to pop a little for medium (where as it would pop around sporadically on high).  Then be liberal with the cooking spray, and add your eggs.
 
For scrambled eggs I add them to a bowl with high sides and add just a splash of milk.  Tilt the bowl at about a 35-40deg angle and, using a fork, not a whisk, beat the eggs using a high lopping/lapping motion (it'll sound kind of like sloppy sex, actually...).  This breaks down the proteins (but doesn't affect the actual "protein" nutrient) that make the egg "clingy", resulting in a lighter, fluffier scrambled egg.  I also remove the egg from heat just before they're fully done and allow residual heat to complete the cooking process.  This prevents them from being over-cooked and rubbery.  It's at this time that I like to add my shredded cheese, as I find when adding them to uncooked eggs it is exposed to heat too long and sometimes hardens or scorches.
 
Again, these are just my experiences.  I'm no expert, or anything.  But I hope something I posted is at least a bit helpful.

Your name wouldn't be Alton Brown, would it?  Wow, who knew boiling eggs was such a science!  Great info!  Thx!

Nah, he's got better hair than me... (if you can believe that!)

Alton is in my neck of the woods. I see him on occasion. He's always at the whole food store doing something.

Team Keine Ausreden = No Excuses
mein scheinehund ist daheim
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6'5" 270 Lbs

Wetdawg


Alton is in my neck of the woods. I see him on occasion. He's always at the whole food store doing something.

How COOL is that!!!!

Good eats FTW

on scrambled eggs, you DEFINITELY have to add milk, and beat the heck out of them.  if you scramble them in the skyllet, they turn out all heavy & stuff.  blech.

then, put on the plate, sprinkle on some sharp cheddar, pour on some salsa, and you have an abso-fantastica-lutely breakfast, lunch, dinner, snack......

No (well not NO, but there is another way, I hate milk in eggs... unless it quiche) on scrambled, if you do lower heat, and continue to mix fold the eggs as they cook, with a fork, they will fluff, way up, and not brown... really nice texture, takes some time though.

Then there is always poached, simmer water, crack egg, and gently drop into the simmering water, , after it sets, and has a white coating ,gently stir the egg clump around...let cook maybe 5 minutes.... perfect little unblemished egg plop... I don't like poached eggs... but making them is such fun and they look so good... hell I used to make them for my dog (at the end of her days), just because i liked they way they turned out so much.

thehardway


No (well not NO, but there is another way, I hate milk in eggs... unless it quiche) on scrambled, if you do lower heat, and continue to mix fold the eggs as they cook, with a fork, they will fluff, way up, and not brown... really nice texture, takes some time though.

Then there is always poached, simmer water, crack egg, and gently drop into the simmering water, , after it sets, and has a white coating ,gently stir the egg clump around...let cook maybe 5 minutes.... perfect little unblemished egg plop... I don't like poached eggs... but making them is such fun and they look so good... hell I used to make them for my dog (at the end of her days), just because i liked they way they turned out so much.

I agree. I find the texture better when you when you fold the eggs with a fork. Takes a bit more time, but it's worth it

Age: 18
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