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Open Roads Forum  >  Camp Cooks and Connoisseurs

 > The Perfect Fried Egg - For One

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KA4EBU

memphis,tn,usa

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Posted: 02/15/12 08:47am Link  |  Print  |  Notify Moderator

Crack egg in skillet with butter or sausage/bacon grease, turn when the white is done, leave for 10 or 15 seconds, remove and eat..


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Super_Dave

Sacramento, CA

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Posted: 02/15/12 09:18am Link  |  Print  |  Notify Moderator

The scale or lace as you describe it just creates an auto gag reflex. Poached is about as good as it gets in my book.


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mitch5252

NW Tennessee

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Posted: 02/15/12 09:29am Link  |  Print  |  Notify Moderator

ETex2 wrote:

The perfect fried egg (or 2) should never be shaped into a ring IMHO. It should be allowed to run a bit, resulting in the lacey crispy edges that get brown. I have a really cheap small teflon frying pan that I've used for years for perfect fried eggs. I like mine over medium with the whites fully cooked.


That's exactly why I was looking for the perfect pan - I HATE those crunchy pieces of overcooked whites...and the yolk nice and runny and silky. Oh, now I have to go cook an egg...


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mitch5252

NW Tennessee

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Posted: 02/15/12 09:30am Link  |  Print  |  Notify Moderator

Super_Dave wrote:

The scale or lace as you describe it just creates an auto gag reflex. Poached is about as good as it gets in my book.


x2 (although poached is a lot more "work" than with my new little skillet! And they turn out with the same texture, just prettier)

Camper JamesB

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Posted: 02/15/12 09:33am Link  |  Print  |  Notify Moderator

KA4EBU wrote:

Crack egg in skillet with butter or sausage/bacon grease, turn when the white is done, leave for 10 or 15 seconds, remove and eat..


This is what I do, except I use non stick spray if I havent cooked bacon or sausage. I use a very cheep non stick skillet that never goes in the dishwasher and never gets washed with anything abrasive. It is reserved for eggs only.

Camper JamesB

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Posted: 02/15/12 09:36am Link  |  Print  |  Notify Moderator

I have a funny story about flipping eggs. I like to flip them without using a spatula, mainly for fun. In college I was cooking 3 eggs and tried the wrist flip, 2 ended up in the pan, the 3rd ended up right on the burner. What a mess!!! Now if I am cooking more than 2 eggs, they get flipped with the spatula.

sharrlan

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Posted: 02/15/12 11:07am Link  |  Print  |  Notify Moderator

The little pan that you have scratches very easily.

Rick Y

Vancouver (not BC), Washington (not DC)

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Posted: 02/15/12 11:27am Link  |  Print  |  Notify Moderator

A bit off topic (my apologies) but the subject of fried eggs brings to mind a story my DW told me. She was just about 13 years old and, living in her home with her family, was Ray Sawyer who later became rather well known as part of Dr Hook and the Medicine Band. At this time he was poor and had recently been in an accident where he broke a leg (and lost one eye). Her folks were gone so she was taking care of Ray. He asked her for a fried egg sandwich, expecting, of course, that the yolk would be cooked solid. She knew nothing about that but remembered the care her mother would take to not break the yolk when frying eggs. She carefully kept the yolk intact and runny and proudly served him his sandwich. He was quite surprised when upon biting into it yolk shot out the sides of the bread. We went to an appearance by the Band some years back where, knowing she was in the audience, he had to tell the story to the crowd.


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wbwood

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Posted: 02/16/12 02:59pm Link  |  Print  |  Notify Moderator

I just put a little country crock spread in a pan, let it melt, put the egg in, slat and pepper, flip with spatula...Don't need a fancy pan just for it..


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