I didn't watch the whole video because I don't like the presentation style, but over the last few months I've added fried eggs to my repertoire of regularly cooked foods, and have learned a few tricks of my own but still have not perfected the art. One thing I still fail at is that I'm often convinced the egg is fully cooked when it really isn't, because a thin film of transparent uncooked eggwhite can be undetectable to my eye while it's on the frying pan yet obvious once it's on the plate.
You can also add a teaspoon or two of water to the upside down lid which creates some steam when you cover the pan which helps cook the egg faster. Old trick from my Dad.
You can also add a teaspoon or two of water to the upside down lid which creates some steam when you cover the pan which helps cook the egg faster. Old trick from my Dad.
For the record, I already use the method with the lid, but the teaspoon suggestion is new to me. Anyway, thanks for both. Certainly, one solution is to let the egg cook to the point where an opaque film forms over the yolk, but it would be nice to learn how to reliably judge the moment just before that happens. If only because a vivid yolk is more visually appealing on the plate.
I didn't watch the whole video because I don't like the presentation style, but over the last few months I've added fried eggs to my repertoire of regularly cooked foods, and have learned a few tricks of my own but still have not perfected the art. One thing I still fail at is that I'm often convinced the egg is fully cooked when it really isn't, because a thin film of transparent uncooked eggwhite can be undetectable to my eye while it's on the frying pan yet obvious once it's on the plate.
ReplyDeleteTry covering the pan with a lid while the egg is cooking to trap the heat so that the top of the egg is cooked more thoroughly.
DeleteYou can also add a teaspoon or two of water to the upside down lid which creates some steam when you cover the pan which helps cook the egg faster. Old trick from my Dad.
DeleteYou can also add a teaspoon or two of water to the upside down lid which creates some steam when you cover the pan which helps cook the egg faster. Old trick from my Dad.
DeleteFor the record, I already use the method with the lid, but the teaspoon suggestion is new to me. Anyway, thanks for both. Certainly, one solution is to let the egg cook to the point where an opaque film forms over the yolk, but it would be nice to learn how to reliably judge the moment just before that happens. If only because a vivid yolk is more visually appealing on the plate.
Delete