Fried eggs! Cooked ‘properly’ - or not.

My Mum use daily to fry eggs exactly the same as your Mum Witzend and I've done it the same way for years. I cannot abide a 'snotty' fried egg!

I'm with you here. I've always basted the tops the way Mum did. They have to turn white on top before they're cooked!

Germanshepherdsmum

I'm with you here. I've always basted the tops the way Mum did. They have to turn white on top before they're cooked!

This…?

I put a lid on the frying pan so the steam cooks the top of the egg as I hate uncooked egg white. It also stops fat splattering over the hob.

I couldn't eat a fried egg of any description. Yuk.

My mum did it that way too, witz, and I carried on until I found a way to fry eggs in a lidded skillet so that they look like poached eggs. This is not to save on fat in my diet, just less messy than the 'old-fashioned' way ?
My skillet takes three eggs and I use a glass lid from a different pan so I can see when the whites are set #eggpro!

Similar to Lteve's approach! ?

I was once informed that the process of spooning hot oil over the top to cook the white was called "pinking" in the trade. An odd expression for anyone who does needlework, where "pinking" also has a meaning! Witzend's description explains it to me now. I try mine in a non stick pan with no fat, so there's nothing to baste them with (another sewing term!)

At the time I was experimenting with fried eggs and came to the conclusion that the best results were produced by breaking the eggs onto a baking tray and cooking them in the oven. This was when I was looking for a way to cook more eggs than would fit in a frying pan.

D and I don't like crisp fried eggs, i.e. with sizzled bits round the outside. We cook them slowly in warm (not hot) oil, basting them frequently until done; never knew this was called "pinking", you learn something new every day.

H1954

My Mum use daily to fry eggs exactly the same as your Mum Witzend and I've done it the same way for years. I cannot abide a 'snotty' fried egg!

Lovely description! Couldn’t agree more.

I don't really like a runny fried egg. When I make one, I flip it over so that the yolk sets. I am pretty good at keeping the yolk intact too.

My mouth is watering. It might have to be fried egg rolls for lunch!

I baste fried eggs but don't mind if they are a bit undercooked. I don't like them set and won't eat them if they are brown underneath.

JackyB

I was once informed that the process of spooning hot oil over the top to cook the white was called "pinking" in the trade. An odd expression for anyone who does needlework, where "pinking" also has a meaning! Witzend's description explains it to me now. I try mine in a non stick pan with no fat, so there's nothing to baste them with (another sewing term!)

At the time I was experimenting with fried eggs and came to the conclusion that the best results were produced by breaking the eggs onto a baking tray and cooking them in the oven. This was when I was looking for a way to cook more eggs than would fit in a frying pan.

That’s because the tops take on a pink hue as they cook.

I'm with you witzend and my mother taught me the same way. My brother was a chef in the Royal Navy and he learnt that way too but he manages to get that lovely lacy crispy edge too. I asked him how he does it and he said it must be spitting hot when you break the eggs into the pan - he does the one handed thing too clever sod.

There is not a cooked properly as people have different preferences.

When I was young and we were having egg and chips my mother would drop the egg into the ‘chip pan’. They formed a crispy ball with a soft yolk, not something I would do now as I do not deep fry but they were my favourite way of having a fried egg.

That’s why I put ‘properly’ in inverted commas, Elizabeth27. According to dh, my way is not ‘proper’ at all!

Always baste eggs to cook the top, but I might try the pan lid way now you’ve mentioned it.

Sorry Witzend I did not notice that in the title.

I'm our house, basting the yolk to cook on top was called "closing the eye". Never heard of pinking.

I always turn them over. I have enough oil in the pan so they don't break and I keep them turned over only for a second.

I don't mind if they are flipped or basted as long as the white is cooked. I like the sizzled bits round the outside gulligranny

Never heard "pinking" either ,I did my City and Guilds in Professional cookery and an Egg ,apparently should be slowly cooked in melted butter ....not in this house .I dont like crispy edges either but I fry them quickly and baste

Sorry but I hate fried or poached eggs.