Easy, Simple Yet Useful Recipees [n00bs] (29)

11 Name: Anonymous Chef : 2006-06-22 04:00 ID:3yAfcORZ

You don't need a lot of oil. I use a about a tablespoon. (15-20mL) The key to preventing fried eggs becoming stuck is a hot pan. I go for 5.5 out of 10 on my stove and let it preheat some. You want to hear the egg sizzling and crackling the moment it touches the pan. This makes a sturdy light brown crust that doesn't stick as much. Then you can lower the heat to cook the egg without burning the bottom.

I like them over easy myself so it's easier to get the top side cooked without fiddling with the heat. n_n Just takes a little practice to do the flip and extraction without breakage.

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