Fried eggs! Cooked ‘properly’ - or not.

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.

Similar to Lteve's approach! ?

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!

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

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.

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'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!

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!