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How to fried eggs?

post #1 of 14
7/28/07 at 6:54pm
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.
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post #2 of 14
7/28/07 at 7:29pm
What kind of problems are you having? How do you like your fried eggs?

Shel
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post #3 of 14
7/29/07 at 6:31am
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.
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post #4 of 14
7/29/07 at 7:51am
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.
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post #5 of 14
7/29/07 at 7:58am
Care to share?

Shel
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post #6 of 14
7/29/07 at 10:07am
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.
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post #7 of 14
7/29/07 at 1:31pm
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
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post #8 of 14
7/29/07 at 1:40pm
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.
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post #9 of 14
7/29/07 at 5:15pm
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).
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post #10 of 14
7/30/07 at 6:01pm
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?
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post #11 of 14
8/6/07 at 9:31pm
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. ;)
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post #12 of 14
8/6/07 at 11:42pm
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.
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post #13 of 14
8/7/07 at 6:53am
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
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post #14 of 14
8/8/07 at 5:15pm
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
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