How to Set a Fried Egg
Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts the finishing touch on a fried egg.
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A year later - yes, but my mom called them "Lace Panties" on fried eggs. She loved them: I did not. :)
The best way to fry a perfect egg, IMHO, is to (first of all) use either real butter or strained bacon fat, put it in your heavy, non-stick skillet then heat it over medium-low heat. Put in your eggs, one at a time, then EITHER slowly 'baste' the egg with the melted fat by spooning it from the sides of the pan over the egg until it is set the way you like it, OR rinse a tight-fitting lid under...+READ
The best way to fry a perfect egg, IMHO, is to (first of all) use either real butter or strained bacon fat, put it in your heavy, non-stick skillet then heat it over medium-low heat. Put in your eggs, one at a time, then EITHER slowly 'baste' the egg with the melted fat by spooning it from the sides of the pan over the egg until it is set the way you like it, OR rinse a tight-fitting lid under water, shake off the excess, and put it over the pan. This will create just enough steam to help set the top of the egg as it (slowly) cooks. I always end up with perfect eggs, whichever way I do this. I prefer the 'basting' technique, but if I'm trying to do several other things at the same time, the lid will still give good results. Use a slotted spatula to remove the egg from the pan, to let the excess fat drain away before plating.-COLLAPSE
Hey, is anyone familiar with the term 'panty lace' on their fried eggs?
As a child, I heard my Grandfather use the term, however, I have asked countless people todate and no one has ever heard the saying. Surely, this is a common slang or cloquialism. Has anyone ever heard this phrase before?
I cook my eggs on low to medium heat...with the lid on the entire time. Adding a bit of water sounds like a good idea!
I don't like my egg burnt and crispy on the bottom.
I tend to cook things the way I like to eat them, and there is no egg that I love better than an egg that is crispy around the edges, the white is set, but not hard, and the yolk is perfectly runny. It makes me so happy that so many people feel as passionately as I
do about their eggs--no matter how they like to eat them!!
xoxoFaye Delicious
She burnt the hell outta that thing... Seriously!?!
This looks like an excellent way to cook a cheeseburger.
Like the tip, but for the posters who say they add liquid, how do you keep it from splattering in the oil/butter in the pan?
As Jimmy Durante used to say..."Ha cha cha cha cha".
This reminds jfood of the first time little jfood cooked an egg. End result looked the same as this crappola. "Daddy I can do it myself." Okeedokee.
But and she was five years old.
Think of it as a caramelized egg.
@Sam Fujisaka: What? They could only afford one egg? I'm sure they didn't fry it fourteen times anyway. You could see how hot the pan was just by watching her drop in the egg. You NEVER want to hear that 'sizzle,snap, crackle, pop' when you're cooking an egg, no matter HOW you're cooking it.
Lighten up, folks. That egg looked like it did because it, as is normal, took fourteen takes to get the shoot in the can. Any egg fried up fourteen times might not look all that good.
ARGGHHGGHGGHG
(sound of Moh's brain being forced down her spinal cord)
Slimy jelly stuff? This is what egg white is reduced to? What are we, in kindergarten?
I'm gonna have to stop watching these videos...
Gail Simmons should have seen this egg, she might have to revise the definition of "rubbery eggs".
On a bright side, I wish I had this much self esteem about my cooking skills. I would be embarrassed to serve this to anyone, even my poor boyfriend that seems to eat every single disaster I put in front of him.
Wow. I was so disappointed with that egg demonstartion. Who wants a burnt egg? Why is that being taught?
I'm floored that that made it on here. Come on, let's not burn the food we're demonstrating Chowhound.
I wish someone would do a new video for this. It goes against every last thing I was taught in culinary school, and furthermore I learned how to make perfect eggs long before I ever went to school. To teach things like this to our younger generation, who already think fine dining is a 'deluxe' burger at a fast-food place, is to insure we end up with a generation who will never appreciate really...+READ
I wish someone would do a new video for this. It goes against every last thing I was taught in culinary school, and furthermore I learned how to make perfect eggs long before I ever went to school. To teach things like this to our younger generation, who already think fine dining is a 'deluxe' burger at a fast-food place, is to insure we end up with a generation who will never appreciate really good food. Yes, I know that's an exaggeration, but there's a bit more to cooking than buying organic, though that's a great start.-COLLAPSE
Really nasty looking egg. I'll take mine over easy, thank you very much!
Oh, my side hurts from laughing at that video. Low and slow for great fried eggs no lacing and no bubble holes.
I like to add a splash of sherry before putting on the top.
BTW...that blistered yolk was just as bad as the frazzled white...no blisters for me, thank you very much!!
That was gross!! I always rinse the lid with water, then shake it off a bit, then cover the egg, which I cook in butter over low heat. I put the lid on as soon as I begin cooking the egg. Perfect. If you want to cook it a bit faster, you can always turn the heat up a bit, making sure you have a mix of butter and oil, then spoon the hot fat over the yolk to 'close it's eye'. (That's called a...+READ
That was gross!! I always rinse the lid with water, then shake it off a bit, then cover the egg, which I cook in butter over low heat. I put the lid on as soon as I begin cooking the egg. Perfect. If you want to cook it a bit faster, you can always turn the heat up a bit, making sure you have a mix of butter and oil, then spoon the hot fat over the yolk to 'close it's eye'. (That's called a 'basted' egg.) Either way, I don't want a frazzled white, but a nice tender white. Very fresh organic eggs are always best for any preparation, but especially for fried eggs.-COLLAPSE
Oh no! Not another "this is your brain on drugs" commercial...
She burnt the egg by not controlling her flame or moving the pan off the burner in the steam phase.
Maybe I'm too nostalgic for my days as a ten-year-old on
boy scout camping trips, cooking fried eggs in, some might
think, too much bacon fat over, others may equally incorrectly
argue, too hot a campfire, but this is -exactly- the fried egg
I aim for.
We have an old friend, who always says "I don't want any lace on the edge of my eggs. This was beyond lace! I add a tiny bit of water, cover and steam for a minute, but not on a high burner.
And THIS is your perfect egg!
bahahahahahaha
Faye should have done a retake on this one!!
That egg was awful!
I will only watch Chow Tips for amusement, after this disaster.
I have always added on ice cube right away and cover with a lid. Perfect eggs every time!
Whats so special about that?
Its just sunny side up
Hey, they're getting better, you missed the ones that were really lame.
This is the first time I've watched one of these Chow Tips, and wow....burnt fried egg! Why?
I agree that the edges look a bit too brown for my taste.
I stole a technique from the line cooks that make breakfast at the cafeteria at work. They fry the egg, and right before they cover it, they shoot it with a stream of water from a squeeze bottle.
When I do it at home, I fry the egg and let it set, then add about 1/4 c of water with a little salt, cover and let steam. It's a hybrid of...+READ
I agree that the edges look a bit too brown for my taste.
I stole a technique from the line cooks that make breakfast at the cafeteria at work. They fry the egg, and right before they cover it, they shoot it with a stream of water from a squeeze bottle.
When I do it at home, I fry the egg and let it set, then add about 1/4 c of water with a little salt, cover and let steam. It's a hybrid of fried and poached egg that is so damn easy.-COLLAPSE
I always cover my fried eggs for a minute or so, but she must have been using a very high heat to get such burnt edges.
That egg was way beyond crispy and into charcoal -- yuck!
It IS the egg I'm looking for. It looked beautifully crispy around the edges, while still with a runny yolk. Breakfast heaven for me.
Good lord, that egg looked burnt on the edges! That's not the egg I'm looking for.