The perfect egg

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The perfect egg
Topic Started: Mar 21 2012, 04:57 AM (868 Views)
campy	Mar 21 2012, 04:57 AM Post #1
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	I like eggs cooked sunny side up. The problem is to get the top cooked so it's not runny. So I got this tip from a friend of mine who used to be a chef and owned a restaurant. Get those round silicon egg holders (rings). Get the pan ready with whatever you use to cook the egg in margarine or butter or oil. Heat the pan up. Put the silicone ring in the pan. Break the egg inside the ring. And now the trick. Put a lid on the pan and then just add a little water just enough to make some steam. Put the lid on . The steam from the water cooks the top of the egg. Edited by campy, Mar 21 2012, 04:58 AM.

Replies:
Bitsy	Mar 25 2012, 05:24 AM Post #31
Veteran Member Posts: 31,383 Group: Member Member #267 Joined: March 11, 2006	These resemble mine.......... Posted Image



campy	Mar 25 2012, 05:32 AM Post #32
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	pcmustard Mar 25 2012, 05:13 AM campy Mar 24 2012, 01:51 PM The yoke is just a bit off center instead of right in the middle. LOL.....now why did you have to go political, in an egg thread? biggrin 04 Good one.



Trotsky	Mar 28 2012, 11:05 AM Post #33
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	Uhhhh, Why not flip the egg over cooking the runny part for 30 seconds...called OVER EASY. I consider them THE PERFECT EGG. However, if you have hands that operate with the grace of hooves, you'll make a mess. But I break only about one egg in 30. Edited by Trotsky, Mar 28 2012, 11:07 AM.



campy	Mar 28 2012, 03:32 PM Post #34
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	Easy over requires flipping the egg. But I like mine sunny side up and it's just as easy to do it sunny side up with the silicone egg ring. With a glass cover you can watch the egg cook until it's perfect. That's why I call it the perfect egg.



Trotsky	Mar 28 2012, 11:54 PM Post #35
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	What does the silicon ring do to "PERFECT an egg" other than to keep it rounder?



campy	Mar 29 2012, 02:10 AM Post #36
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	Trotsky Mar 28 2012, 11:54 PM What does the silicon ring do to "PERFECT an egg" other than to keep it rounder? Simple. First of all it looks better than an egg spread all over creation and looks are part of good food. Compare my picture to the one of sunny side up eggs. Second of all it holds the egg better and you can spoon a bit of butter on top if you desire. When you do that it glazes the yolk white but it's still available for dunking. And the white is thicker so the top can cook better before the white is cooked. Third it's easier to slide it onto a plate and easier to flip it for easy over if you want it. You slip the spatula right under the ring egg and all and then lift the ring off. And the silicone rings are good for other methods of cooking like making small omelletes. Also small pancakes. Stay tuned. I am going to post the perfect omellete. And the best part of all. They can be purchased at the dollar store. The rings that is. Edited by campy, Mar 29 2012, 02:11 AM.



goldengal	Mar 29 2012, 02:15 AM Post #37
Mistress, House of Dogs Posts: 11,674 Group: Member Member #715 Joined: March 31, 2010	I tried poached eggs in those rings, and they didn't work at all as the white came outside the rings. Threw them out, but perhaps I should give them a try again for fried eggs. Take care, Pat



campy	Mar 29 2012, 02:20 AM Post #38
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	goldengal Mar 29 2012, 02:15 AM I tried poached eggs in those rings, and they didn't work at all as the white came outside the rings. Threw them out, but perhaps I should give them a try again for fried eggs. Take care, Pat Poaching is a different story. Those rings are way too shallow for poached eggs. My friend bought something to do poached eggs in the microwave. I haven't seen it yet. If you try them again for fried eggs, spread a bit of butter on the inside of the rings. The white does have a tendency to stick to just about anything.



Darcie	Mar 29 2012, 02:20 AM Post #39
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	I do the over easy egg in a non-stick frypan every morning. No broken yolks. I do have a very carefully flipping action when faced with a 2 yolker.



campy	Mar 29 2012, 02:24 AM Post #40
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	Darcie Mar 29 2012, 02:20 AM I do the over easy egg in a non-stick frypan every morning. No broken yolks. I do have a very carefully flipping action when faced with a 2 yolker. The 'perfect' egg is not easy over. The 'perfect' egg is sunny side up. The only reason people do the easy over thing is because they can't cook it properly sunny side up. Edited by campy, Mar 29 2012, 02:25 AM.



angora	Mar 29 2012, 02:39 AM Post #41
WWS Book Club Coordinator Posts: 14,494 Group: Member Member #717 Joined: March 31, 2010	I hate to put my paddle in here but I must point out that an egg cooked with a cover is a steamed egg, not a fried egg.



Darcie	Mar 29 2012, 03:00 AM Post #42
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	angora Mar 29 2012, 02:39 AM I hate to put my paddle in here but I must point out that an egg cooked with a cover is a steamed egg, not a fried egg. I once tried the cover method and the eggs were rubbery.



agate	Mar 29 2012, 03:19 AM Post #43
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	angora Mar 29 2012, 02:39 AM I hate to put my paddle in here but I must point out that an egg cooked with a cover is a steamed egg, not a fried egg. We call it basted biggrin 04



angora	Mar 29 2012, 03:25 AM Post #44
WWS Book Club Coordinator Posts: 14,494 Group: Member Member #717 Joined: March 31, 2010	Basting requires lifting liquid from the pan and pouring it over the object, in this case an egg. When you put a cover on the pan the heat makes moisture gather in the space and that is what cooks the egg. Just the way I see it. :) Ive had eggs done that way - mostly by British friends and they are good - it's just the semantics that I am addressing not the palatablitly



lilal	Mar 29 2012, 04:32 AM Post #45
Blue Star Member Posts: 1,545 Group: Member Member #206 Joined: February 2, 2006	My DH food smiley 016 starts his eggs in a non-stick pan with a dab of butter for flavour, then after almost a minute adds enough water to fill half the egg shell, covers and cooks about another minute. I guess it should be called "freaming" - half fry and half steam. biggrin 04



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