whomper Posted February 27, 2008 Share Posted February 27, 2008 I love eggs and corned beef hash or some kind of good side. My wife makes me breakfast on the weekends. For the life of me everytime I try and make the eggs I either break the yolk or burn the eggs. I need good dippin yolk . Is there some kind of formula you can hook me up with to insure nice dippin yolk that will be cooked enough so I dont go to the hospital after eating it yet not cooked to the point where A. The yolk is overcooked or B. the White part burns ? I dont care if you describe sunnyside up or over easy..Ill take either one. TIA Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 27, 2008 Share Posted February 27, 2008 let a teflon pan heat over med flame. melt butter. crack egg/s into hot pan. let whites cook. use a rubber spatula to "release" the egg/s from the pan. should just slide onto plate. quik flip onto the other side for 2-5 seconds for over easy. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 27, 2008 Share Posted February 27, 2008 let a teflon pan heat over med flame. melt butter. crack egg/s into hot pan. let whites cook. use a rubber spatula to "release" the egg/s from the pan. should just slide onto plate. quik flip onto the other side for 2-5 seconds for over easy. The flip is the tough part for me. . .I always break the friggin yolk on the flip! Quote Link to comment Share on other sites More sharing options...
twiley Posted February 27, 2008 Share Posted February 27, 2008 This reminds me of the first time my wife cooked dinner for me. I realized she only knew two settings on the stove - off and high. I always cook my eggs on medium on a non-stick griddle. Comes out perfect over-medium. Quote Link to comment Share on other sites More sharing options...
twiley Posted February 27, 2008 Share Posted February 27, 2008 let a teflon pan heat over med flame. melt butter. crack egg/s into hot pan. let whites cook. use a rubber spatula to "release" the egg/s from the pan. should just slide onto plate. quik flip onto the other side for 2-5 seconds for over easy. Quote Link to comment Share on other sites More sharing options...
montster Posted February 27, 2008 Share Posted February 27, 2008 This reminds me of the first time my wife cooked dinner for me. I realized she only knew two settings on the stove - off and high. I always cook my eggs on medium on a non-stick griddle. Comes out perfect over-medium. i'll echo twiley -- i cook my eggs on medium, too. keeps them from burning. and even though i use a teflon pan, i still spray some Pam on there. Quote Link to comment Share on other sites More sharing options...
whomper Posted February 27, 2008 Author Share Posted February 27, 2008 Thank you gentlemen. I will report back saturday Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted February 27, 2008 Share Posted February 27, 2008 I rarely eat over easy eggs, but use the same methods that Bier does... my wife always uses a machine when I am not home... I think it is a soft boiled egg machine that gives her a great yolk for dipping. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 27, 2008 Share Posted February 27, 2008 Poach 'em. Throw on English muffin w/canadian bacon. Top with Hollandaise. Quote Link to comment Share on other sites More sharing options...
detlef Posted February 27, 2008 Share Posted February 27, 2008 We eat over easy eggs a few times per week and my routine is pretty much the same as the rest of you. Only, I discovered not long ago that olive oil is a much better medium than butter in terms of making it not stick. Of course, I use a lot, but it makes them taste so good. The yolks break when you flip them for a number of reasons. Sometimes, the eggs are just old or not very good. Sometimes it's because the pan is too hot. Sometimes it's because you weren't gentle enough. The first is hard to fix, the second you all seem to be on to already. The last, you barely need to flip them at all to get them to turn. Also, try "catching" them by lowering the pan just as they hit, to sort of soften the landing. Of course, the easier way is to simply do them sunny side up. If you put a lid on the pan, you'll steam the tops of the whites done. Whomper, don't be ashamed that you can't cook an egg well, it's freaking hard to do. Sometimes when I'm trying a guy out as a line cook, I tell him to make me an omelet or an over easy egg. You'd be surprised how many "pros" can't do it well. I just happened to spend about a year of my career doing brunch, so after 1000s of eggs, I've sort of got it down. Quote Link to comment Share on other sites More sharing options...
isleseeya Posted February 27, 2008 Share Posted February 27, 2008 Poach 'em. Throw on English muffin w/canadian bacon. Top with Hollandaise. eggs benedict ..as good as it gets Quote Link to comment Share on other sites More sharing options...
chiefjay Posted February 27, 2008 Share Posted February 27, 2008 Poach 'em. Throw on English muffin w/canadian bacon. Top with Hollandaise. Yeah, poaching is pretty good although I haven't done it in a long time. I think you just put the egg in boiling water for a few minutes then wah la, nice yoke for your toast or whatever. I may try it again this weekend. Yumm. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted February 27, 2008 Share Posted February 27, 2008 Yeah, poaching is pretty good although I haven't done it in a long time. I think you just put the egg in boiling water for a few minutes then wah la, nice yoke for your toast or whatever. I may try it again this weekend. Yumm. Don't boil. A very low simmer. Add a little vinegar to the water and get it swirling in the pot before you put the eggs in. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted February 27, 2008 Share Posted February 27, 2008 I agree with most of what has been said. Fresh eggs Good teflon pan - hot butter - (never tried olive oil with eggs) a little less than medium heat rubber spatula for work in a frying pan - thin metal works if you have a large flat top I will now be making fried eggs and toast for lunch Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 27, 2008 Share Posted February 27, 2008 I agree with most of what has been said. Fresh eggs Good teflon pan - hot butter - (never tried olive oil with eggs) a little less than medium heat rubber spatula for work in a frying pan - thin metal works if you have a large flat top I will now be making fried eggs and toast for lunch You can do that the eggs in a basket way. Take a piece of bread and tear out the center. Butter or oil pan, place bread in pan, crack egg into hole you created in bread. Cook as normal. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted February 27, 2008 Share Posted February 27, 2008 if you have a hard time turning them try using a griddle instead of a pan. easier to get a good angle with yer spatula. i f'n love fried eggs over easy. hot runny yolk is just delicious. Quote Link to comment Share on other sites More sharing options...
Big Country Posted February 27, 2008 Share Posted February 27, 2008 For dipping yolk, have you considered simply just soft boiling the eggs? Put eggs in pot of water. Bring to boil, let boil 2-3 minutes (IIRC, that is the amount of time). Remove from heat and place under cold water ASAP to stop the cooking process. SHould have a boiled egg with a set white and a runny yolk, perfect for dipping. Quote Link to comment Share on other sites More sharing options...
detlef Posted February 27, 2008 Share Posted February 27, 2008 Don't boil. A very low simmer. Add a little vinegar to the water and get it swirling in the pot before you put the eggs in. Well, according to Thomas Keller (French Laundry), you should poach eggs in a large deep pot of water with a touch of salt and vinegar. The rationale behind the large pot of water is that, as the egg falls in it, it forms a nice shape by the time it reaches the bottom. Quote Link to comment Share on other sites More sharing options...
Rovers Posted February 27, 2008 Share Posted February 27, 2008 There is a cooking utensil/tool, often called an egg poacher, but it's a shallow pan that gets about a half inch of water on the bottom. Then, there is a sort of internal cover, which will hold three small cups, sort of like a muffin pan receptacle/cup thing. You boil the water, turn it to a simmer, put these teflon cups in the holder, add some butter, then the egg(s) and put the lid on. Eggs come out great, and might remind you if the egg in an Egg McMuffin. Just don't overcook them. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted February 28, 2008 Share Posted February 28, 2008 Well, according to Thomas Keller (French Laundry), you should poach eggs in a large deep pot of water with a touch of salt and vinegar. The rationale behind the large pot of water is that, as the egg falls in it, it forms a nice shape by the time it reaches the bottom. Yeah, I think that's the reason the water is supposed to be slowly swirling before the egg goes in, to help it hold it's shape. I do use a deep pot. Quote Link to comment Share on other sites More sharing options...
detlef Posted February 28, 2008 Share Posted February 28, 2008 Yeah, I think that's the reason the water is supposed to be slowly swirling before the egg goes in, to help it hold it's shape. I do use a deep pot. That's exactly why the water is supposed to be swirling. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted February 28, 2008 Share Posted February 28, 2008 (edited) Yeah, I think that's the reason the water is supposed to be slowly swirling before the egg goes in, to help it hold it's shape. I do use a deep pot. If you do the deep pot thing (the water has to be at least 12" deep), you don't swirl. In the long drop to the bottom, the egg is supposed to form a nice smooth teardrop shape. I never poach enough eggs to make it worth boiling a couple of gallons of water. I poach in a solution of water with a little vinegar at the bare simmer. Break the egg into a cup then slide that baby into the water. Depending on how fresh the eggs are, you might get some trailing but, assuming you're not cooking at the Four Seasons, who cares. Edited February 28, 2008 by MojoMan Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted February 28, 2008 Share Posted February 28, 2008 (edited) i am craving eggs benedict in the worst way right now Edited February 28, 2008 by Azazello1313 Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 28, 2008 Share Posted February 28, 2008 i am craving eggs benedict in the worst way right now I just had 2 sunny side ups with toast. . .yummy. This board is always good for getting me off my diet. Quote Link to comment Share on other sites More sharing options...
isleseeya Posted February 28, 2008 Share Posted February 28, 2008 I just had two men . . .yummy. This board is always good for me to open up about my ghey tendencies Touche Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.