How to fry a over easy egg without flip over
How to Make Fried Eggs Without Flipping Them
Place a pan on an even burner and begin with a burner temperature just below medium heat.Use a pan with enough space to allow for some running between eggs. Avoid frying more than three eggs at a time. Watch the temperature as you cook. Be on the safe side - turning down the heat a little is better than too much heat. A burned egg isn't appealing.
Within a few minutes of turning the burner on, spray olive oil (see the tips section on this) or place three tablespoons of melted butter into the bottom of the pan.Monitor the burner temperature to avoid browning the oil or butter.
Allow the pan to heat, but not so much as to cause the oil or butter to burn.A lower temperature is better; too high, and you will burn the oil and eggs quickly.
Break the first egg into a small dish or bowl and then lower the dish into the hot pan and gently pour the egg into the pan.You should hear a slight sizzle, but there shouldn't be popping or violent splattering occurring.
Continue to break up to three eggs, one at a time, into the dish and transfer them to the pan.Do this quickly so your eggs will finish at approximately the same time.
After one or two minutes of cooking, take the cover for the pan and run approximately one to two tablespoons of tap water into its underside.Pour this water into the pan, but not directly onto the eggs. Then put the lid on the frying pan and cook the eggs for four to seven minutes, depending upon the heat. The water will create a hood over the egg yolks. (You can also melt butter and spoon it over the egg yolks and then put the pan lid on to create approximately the same effect, but with a much higher calorie count.)
Observe the hardness of the yolk by lifting the pan lid from time to time.When the desired "doneness" is near, remove the lid of the pan so that the remaining water can evaporate. The goal is to have a well-cooked egg without the crispy edges -- that may take some practice, but once you've found the right burner setting, remember what it is. The water helps to provide a moist cooking environment so the oil is never allowed to directly burn the egg.
Use the spatula (and this is the first and only time you should have to use the spatula) and gently lift the eggs out onto a plate.
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- Work toward the correct burner temperature so you avoid crispy, brown edges. And remember what the burner setting should be for future frying. Brown edges are not the sign of the perfect egg.
- Fresh eggs make the best fried eggs. (Too fresh eggs aren't necessarily the best for boiling as they may be difficult to peel.)
- While you can use a variety of fats for frying, the spray olive oils (similar to Pam) work best. Liberally spray your olive oil in the pan -- but should the oil turn instantly brown, you'll know your burner is too high. Should you burn your oil, remove the pan from the burner and use a wadded paper towel to remove the burnt oil. Allow your pan to cool slightly, lower the heat this time, and start again. (Remember: olive oil has a lower burning point than vegetable oils.) Butter can also be used, but it should be pre-melted and then placed in the warm pan. Margarine should never be used for pan frying.
- Don't season your fried eggs until they are very nearly finished cooking. Or better yet, wait until they're out of the pan. Fresh ground pepper, good quality chili powder, and finely chopped dill leaves (not the dills seeds) are all excellent seasonings, but should be used sparingly and never combined with one another. If you season the eggs in the pan you risk embedding the seasoning into the whites, which gives the egg a strange appearance.
- Use a small bowl, ensuring you don't have a bloody egg (which rarely happens these days if your eggs are commercially purchased) and break in one egg at a time, transferring it individually into the pan. You don't want all the egg whites to combine into one pan-wide mass, they should be as separated as possible.
- Don't worry as much with the type of pan. Stainless steel pans with copper bottoms seem to work well, though you can easily use cast iron (better with bacon fat) or non-stick pans. Just remember that a plastic spatula should always be used with non-stick pans; stainless steel spatulas should be used with stainless steel or cast iron pans.
- If you get any shell into your bowl, use an egg-shell half to scoop it out.
- A frying pan that is not level will cause problems. The pan will not be oiled evenly and the eggs will slide to the low side.
Things You'll Need
A sturdy frying pan, preferably stainless steel with a copper bottom or a non-stick pan. This should have a lid, although a plate can be used as long as you're careful about removing it from the hot pan.
A stainless steel (for stainless steel or cast iron pans) or plastic spatula (for non-stick pans).
Fresh eggs, either room temperature or refrigerated.
Spray-type olive oil, butter, or vegetable cooking oil.
Small dish or bowl to crack the eggs into.
Video: Perfectly cooked over medium eggs WITHOUT flipping
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Date: 12.12.2018, 08:01 / Views: 94382