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Frying Multiple Eggs

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kalofagas

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Discussion Starter · #1 ·
Does anyone have a hack for frying multiple eggs? I have a dinner for 60 coming up and one if the dishes is topped with a fried egg. I know I could just put all the pans on the stove and fry in batches but just checking if there's a hack out there? I don't have a flat top.
 
koukouvagia

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#2 ·
Don't know if this helps but I know you can pre poach eggs from the day before and then steam heat them in the oven. Are you that same kalofagas I follow on Instagram?
 
jake t buds

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#5 · (Edited)
French Fries said:
I suppose you may be able to use the same technique for fried eggs? Par-fry them in advance, and flash-fry them before service? Kinda like what restaurants do with french fries.

Disclaimer: I've never fried an egg. It does sound good though.
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Wait. Hold the presses. You've never fried an egg?

Impossible. I don't believe you. Well, maybe I can. My partner hates eggs.

So I never have eggs without having to make them myself.

@kalofagas - The only thing I can think of are ring molds. Do six at a time (X 10) in a large fry pan(s). Could get messy though. Or muffin tins, but then they'd be baked.
 
koukouvagia

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#7 ·
French Fries said:
I love eggs though! Just... no, never done it. And come to think of it I've never even had a fried egg! Something else to give a try, soon! /img/vbsmilies/smilies/smile.gif
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I don't even know how to respond to this. Fried eggs are glorious. But I believe you've never had a fried egg because if you did you'd know that you can't reheat a fried egg. The white gets leathery.

Please please please fry an egg. Put a few tablespoons of olive oil in a frying pan along with a clove of garlic and even a sprig of herb like rosemary or thyme. Let it get very hot then drop the egg in and baste until desired doneness. If the oil is hot enough the edges will get really crispy. You can blot it on a paper towel but personally I love serving it with the olive oil and dipping my bread in it. Salt and pepper of course.
 
koukouvagia

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#8 ·
kalofagas said:
Yep, that's me Koukouvagia. I need fried eggs specifically.
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Are quail eggs an option? You can fit a lot in one pan. Break them all into a bowl and then dump the whole lot into the frying pan. It will be a bit tricky to remove them all but you can use a cookie cutter to get them uniformly shaped and a mini spatula to pick them up. I'm afraid fried eggs can't be done ahead of time.

Alternatively you can get several muffin pans and pour a little oil in each cup. Heat until very hot in the oven and then place an egg in each cup, the way you would do with a yorkshire pudding popover. The oil will be hot and heat the egg immediately, finish in the oven.
 
mike9

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#12 ·
The only problem I see with a pan full of eggs is making them all round.  You could use a can like a cookie cutter so they are all uniform, but you will have some waste - which you can use for something else if applicable.  
 
koukouvagia

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#14 ·
French Fries said:
You guys are having the same reaction as BoarDeLaze when I told him that I had never had a chicken pot pie. /img/vbsmilies/smilies/lol.gif

I'm going to have to try then!
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I never cooked or even ate a chicken pot pie until 5-6yrs ago. It's not my favorite food by far but it is a nice satisfying meal. I didn't grow up eating it so it's not one of my comfort foods but I can imagine that if someone grew up on these it would be a very special food.

You have eaten a pot pie by now right?
 
french fries

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#15 ·
Koukouvagia said:
I never cooked or even ate a chicken pot pie until 5-6yrs ago. It's not my favorite food by far but it is a nice satisfying meal. I didn't grow up eating it so it's not one of my comfort foods but I can imagine that if someone grew up on these it would be a very special food.
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Yes, I've had chicken pot pie (that I made myself)... once. What you describe are my feelings exactly. It's impressive how much childhood memories affect your food tastes.

@BrianShaw really? No duck fat? /img/vbsmilies/smilies/lol.gif
 
chefwriter

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#16 ·
For an egg hack, there are flat top grills you can buy that rest on the burners on a stove. Cast iron or aluminum. I had quite a  large one I gave to a restaurant friend. Anyway, you can have two and when the time comes, they heat pretty quickly. When you're done with the eggs. take them off and put in storage. You should probably pre season them before you need them. A camping or restaurant supply should have them.

     As for the chicken pot pie, I'll throw in a dissenting opinion. A well made pot pie is a delight. No, I did not grow up on them. But when I was a poor student in Seattle there was a local pub nearby that offered fresh pot pies every Tuesday or Wednesday. The owner put his heart and soul into those pies. Beautiful, flaky crust and a rich creamy filling with lots of chunky vegetables and fresh chicken. I'd have one with a Guinness every week while studying my Spanish.  I attribute my 4.0 in the class to all those pot pies and many pints of Guinness.  
 
kuan

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#18 ·
I take it you don't have a flat top.

This is how we do it for mass benedicts.  Poach, chill in ice water, put it together with the muffin and ham and rewarm in the oven.

You might be able to ice water chill and rewarm the same way, though I've never tried it. It might take a more browning on the bottom though for it to stay together.
 
koukouvagia

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#19 ·
chefwriter said:
But when I was a poor student in Seattle...
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Nobody said pot pies weren't good. I love them. But see you are waxing poetic about a comfort food from your youth. Part of the reason you love this food has a lot to do with the memory you've associated with this food, you e described the experience so warmly that I just know it's not just about the pot pie itself. Sorry to hijack the egg thread but it's a fascinating topic to me, how linked food and memories are. I have no such association with pot pie. I never ate it growing up, I never ordered it at a restaurant, nobody ever cooked one for me, and I never ate one until I made it myself. I fact the only pot pies I've ever had are the ones I've made. I can fully understand with my logical mind that this is a truly delicious food and when I eat it I really enjoy it. But it hasn't penetrated my psyche. I don't have a unique experience with it like the one you e described. It's fascinating no? Ok I'll stop now.
 
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