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How to fried eggs?

post #1 of 14
Thread Starter 
I'm curios to know if anyone has a special technique on how to fry eggs on a pan that's non-stick? I haven't had much success with my fried eggs techniques lately. Not sure where I went wrong. I want to cut down on the butter or fat content so I use only a tiny bit of oil.

Any suggestions would be appreciated.
post #2 of 14
What kind of problems are you having? How do you like your fried eggs?

Shel
post #3 of 14
Hi, this has been a problem to me as well because I threw away all non-stick in my house.

A well-seasoned cast iron pans helps but I also found that cooking the egg over medium heat with a little oil helps. Then after, if you're worried, simply blot the egg on a paper towel to remove extra oil. I personally don't worry about it much but can understand other's concern.
post #4 of 14
Eggs cooked in nonstick pan with no fat: yuck. So yes, you need at least a little.

But the problem with a nonstick pan is the dispersion of the fat over the surface. Since you already use a touch of oil, try spraying the oil instead of pouring it. There are spray olive oils available that aren't bad at all (I use one from Australia). Heat the pan, spray it, add your eggs.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 14
Care to share?

Shel
post #6 of 14
But of course. :D

Red Island
Australia
Premium 100% Australian
Cold Pressed
Extra
Virgin
Olive Oil
Cooking Spray

(That's the front of the can.) I bought it at my local supermarket (Pathmark), so it must have been relatively inexpensive. Web site: redisland AUSTRALIA

But you know, I also use Pam and Mazola sprays. :blush: I figure the amount of oil is so minuscule, the taste doesn't make much difference.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #7 of 14
According to several sources, the only oil that should be used in nonstick pans are olive oil and peanut oil. Other oils can leave a residue that affects the performance of the pan.

Shel
post #8 of 14
Suzanne,

Pam now markets a spray olive oil. So, too, does Crisco. And at least one supermarket chain sells it under its house brand.

So it should be pretty easy to find the stuff.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #9 of 14
I've seen this but haven't tried it...spray your pan with any of the sprays nmentioned above, start the egg cooking till the white start going white, then add couple tablespoons water and cover with a lid. It ends up a combination between fried and poached - good if you want to cut down on fat. (Would be best in a non-stick pan I reckon though).
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #10 of 14
What problem are you encountering? I have 2 non-stick Calphalon pans, omelette (8"?) and 10". I use a little spray canola oil (ie. Pam) without any issues. You can get some in "butter flavor", but I choose not, just use butter if you want butter flavor.

Are you getting your pan hot enough? What's going on with your eggs?
post #11 of 14
Thread Starter 
Hi all!

Sorry for not replying. I was away and couldn't get to the computer.

Thank you all for the contribution. I tried the Pam Non-Stick Oil and it doesn't seem to be working. What I did was spray the pan then let it get really, really hot and crack the egg into it. All I got was a heap load of mess... HALP! I think I need a house-elf to come rescue me.

Then I invested in a non-stick pan (after all that blood and sweat) and it seemed to be working. I guess non-stick do make one's life easier afterall.

Thank you everyone for all your help! Blesses all around. ;)
post #12 of 14
Well, there's most of your problem. You do NOT want your pan rocket hot for frying an egg. In fact, you want to do it gently, at about 250 degrees. After all, if you were using butter (as I do), you wouldn't want it to smoke or burn.

A nice gentle fry is what you're looking for. It should take about 3 minutes to cook.
post #13 of 14
My mom cooked eggs for us this way most of the time.

But I want to expand on the Bolded portion above.

This steam approach is actually the key to success in a scratched up pan that's not non-stick. The simmering water releases the egg from the pan. Most of the time.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #14 of 14
Depends on how decrepit the pan is I guess :) I've got several of them hiding in the cupboard.... but one really old heavy pan is the best for rare seared steak - haven't found one to beat it yet - but I digress.

Sounds like the egg dilemma is solved
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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