Comments on: Perfectly Prepared Eggs

by: eileen

Sun, 30 Nov 2008 06:23:19 +0000

In response to the request for another tip on egg prep.
Sunny side up eggs are always tough to order out. They never seem to get it quite right.
If you baste the egg with the butter or oil you are using, it will cook the all important edges around the yolk without cooking the yolk, or flip the egg and use a rubber spatula to lightly press along the yolk edge before turning out onto a pan. It is important to start the pan to bring it up to temp, but I find a med-low heat works great for fried eggs. You can control the level of “doneness” you prefer.
I like a over med. egg, the white cooked but the yolk still runny.
Good luck!

by: Lou

Wed, 05 Mar 2008 14:52:31 +0000

For perfect fried eggs — sunnyside up or over easy — I heat the skillet to medium low (I use stainless)and put a spritz of canola oil and a small bit of butter in it. Then I break the room-temp eggs into the skillet and do notihng except wait for them to turn nice and white. When you can shake the skillet and the eggs move, you can turn them over or serve them. Yummy for me.

by: DeNise

Mon, 03 Mar 2008 18:33:29 +0000

My mom taught me 40 plus years ago to make boiled eggs this way.. during WWII, her mom ran a room and board, this is how her mother taught her to make them. Perfect every time, but I will make up to 18 this way, just in a real big pan.

by: Amanda

Mon, 03 Mar 2008 00:19:33 +0000

These look like great tips! I’d love to see tips about preparing other kinds of eggs too, especially sunny-side up or fried.

by: Gordon Patnude

Sat, 01 Mar 2008 01:39:34 +0000

Also, for hard-boiled eggs, peel immediately once you can handle them. If you refrigerate them, it will be nearly impossible to peel them without damaging the egg.