Comments on: Step-by-step guide to frying the perfect egg

By: show me

show me — Wed, 19 Sep 2012 19:37:00 +0000

Poaching uses stock or wine or milk, but never oil.

By: Andor

Andor — Wed, 19 Sep 2012 12:06:00 +0000

Each food has its oil. You cannot do stir-frying with e.v. olive oil, too much heat, but you can cook almost everything else up to 170C with it, and e.v. olive oil will infiltrate less your food and last longer than nasty refined or pomace.

What I meant by ‘fried is fried’, is that, if you are doing a fried egg, but you poach it, then it’s not a fried egg, but a poached one ;)

By: MarkV

MarkV — Wed, 19 Sep 2012 01:31:00 +0000

Did the UK experience a comma shortage I haven’t heard about?

By: MarkV

MarkV — Wed, 19 Sep 2012 01:29:00 +0000

Like I said, whether you’re poaching or frying depends on the temperature, just like poaching vs. boiling. You can use extra-virgin olive oil for certain low-temp frying applications, of course, but it’s pointless, since the flavor of the oil will be destroyed by the heat. You flat-out shouldn’t use it for anything above around 320 degrees F due to the smoke point. Extra-virgin olive oil is an ingredient or topping, not a cooking oil.

By: MarkV

MarkV — Wed, 19 Sep 2012 01:24:00 +0000

The smoke point of butter is actually high enough that it doesn’t need to be clarified. Clarification removes some of the buttery flavor. I would add a little vegetable oil for better liquidity, though.

By: Andor

Andor — Mon, 17 Sep 2012 23:42:00 +0000

Use a spoon to ‘throw’ some hot oil over the top while frying, that will help you.

By: Andor

Andor — Mon, 17 Sep 2012 23:40:00 +0000

Not poached, fried is fried ;)
Anyway, there are beautiful extra virgin olive oils, with a less strong flavour, that are very good for frying :D

By: Andor

Andor — Mon, 17 Sep 2012 23:39:00 +0000

Room temperature: take it out from the fridge 10 or 15 before frying if possible. Cold eggs splash a lot more of oil when frying, and you dont like that ;)

By: Andor

Andor — Mon, 17 Sep 2012 23:37:00 +0000

You may not like the delicious tamago kake gohan:

http://en.wikipedia.org/wiki/Tamago_kake_gohan

;)

By: Andor

Andor — Mon, 17 Sep 2012 23:35:00 +0000

Usually, on Spain, when frying things that leavo no odour or taste on the oil (potatoes, eggs…) you can keep a small deposit of oil, usually with a filter on top, to reuse that oil later. Looks like this:

http://www.grupoandreu.es/imagenes/grasera-colar-aceitesrp95001/graseras-para-aceite.jpg

You can even keep another one just for oil used for frying fish. You don’t want your fried eggs tasting like fried fish.

By: Andor

Andor — Mon, 17 Sep 2012 23:29:00 +0000

But, by definition, frying is cooking in hot oil. Specially on the spanish definition, where frying is “cooking in boiling oil”.

By: Cowicide

Cowicide — Mon, 17 Sep 2012 21:37:00 +0000

I like my eggs fluffy so I cook them in a microwave. 1) Put 3 eggs in microwave-safe bowl large enough to handle the expansion of the nuked eggs. 2) Heat for 50 secs, stir. 3) heat another 20-30 secs, stir. 4) Repeat until runny stuff gone. 5) Fold over shredded mexican 4-cheese ‘n eat. No salt needed, it’s in the cheese.

Oh, and I agree with others here that runny yolks are puke.

By: Quiche de Resistance

Quiche de Resistance — Mon, 17 Sep 2012 16:38:00 +0000

Do you eat your over easy egg on top of grits? That shit is great.

By: SumAnon

SumAnon — Mon, 17 Sep 2012 15:48:00 +0000

Fortunately, now is not one of those times.

By: SumAnon

SumAnon — Mon, 17 Sep 2012 15:47:00 +0000

Runny yolks aren’t gross, they are vile. The whole point of frying the egg is to make sure it is damn well cooked all the way.

By: Quiche de Resistance

Quiche de Resistance — Mon, 17 Sep 2012 15:18:00 +0000

“top is steamed, bottom is fried” as perfected in the egg for a mcmuffin.

Also “top is steamed, bottom is fried” sounds like a definition for “butthurt”

By: Quiche de Resistance

Quiche de Resistance — Mon, 17 Sep 2012 15:09:00 +0000

She got into eggs because she was so tired of playin with the bow and arrow.

By: Quiche de Resistance

Quiche de Resistance — Mon, 17 Sep 2012 15:07:00 +0000

I like my perfect egg served with artisanal strangulated peaches or local suffocated figs. (but never both, of course)

By: sean

sean — Mon, 17 Sep 2012 11:16:00 +0000

I find it easier to use Instant water. Just add 2 cups of water and mix well. Yields one cup of water.

By: EH

EH — Mon, 17 Sep 2012 02:57:00 +0000

I learned it from a girlfriend’s mom who was a short-order cook.

By: EH

EH — Mon, 17 Sep 2012 02:54:00 +0000

Brown gravy with fried chicken? Horrors!

By: EH

EH — Mon, 17 Sep 2012 02:51:00 +0000

Try a shot of water to the pan before putting the lid on.

By: EH

EH — Mon, 17 Sep 2012 02:48:00 +0000

Sounds like it takes 45min.

By: Finnagain

Finnagain — Sun, 16 Sep 2012 23:12:00 +0000

I agree. I tried this method this morning, and there is not a chance in hell that 4 tbls is enough for even one egg.

By: Pim Té

Pim Té — Sun, 16 Sep 2012 23:08:00 +0000

Don’t mean to be persnickety, but that is NOT four tablespoons of oil, olive or otherwise, in that picture. That looks more like half a cup, if not more. It’s not possible to cook an egg that way–swimming in oil–with so little oil (4T=1/4 cup). That’s like doing the Butterfly in a kiddie pool. No way, José.

By: strangefriend

strangefriend — Sun, 16 Sep 2012 22:06:00 +0000

The New York Times lets you have ten free articles a month, then it cuts you off. Use NYTClean http://marklets.com/NYTClean.aspx

By: eldueno

eldueno — Sun, 16 Sep 2012 21:17:00 +0000

That’s how I like my eggs. The method shown here produces an oily egg which I do not like

By: Bad Juju

Bad Juju — Sun, 16 Sep 2012 18:56:00 +0000

Just ate some cooked this way – pretty tasty!
Especially the browned whites, which actually have some flavor to them now, vs just a snotty blah. The key is to keep the oil hot if you’re doing multiple eggs..should have let the oil to heat back up for subsequent eggs.
Also, they cook really fast, which is nice. There is bit more mess to clean up after the fact, but I’d do this again, for sure.

By: Ian Fleming

Ian Fleming — Sun, 16 Sep 2012 16:16:00 +0000

Huh. For a southerner like me, a ‘fried’ egg is somewhere along the lines of an egg over easy or over medium. It doesn’t take any sort of fancy technique or years of practice to do well at home: just preheat a nonstick pan with just a tiny bit of butter or cooking spray for a few minutes on medium-low to medium heat (this part just requires getting to know your range). Then crack up to two eggs into the pan from a low height and use a nonstick spatula to keep the whites sort of tucked around the eggs. When they start to become opaque, quickly (but gently!) flip the eggs and turn the burner off; the residual heat will easily finish the other side after a minute or so. Add a dash or two of salt, some freshly ground pepper and you’re all set.

By: Itsumishi

Itsumishi — Sun, 16 Sep 2012 15:29:00 +0000

That’s not much like this.