h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Perfect fried eggs - A53355521
Author: Smokehammer - U13726017

lots of eggs on the front page today, recipe for boiled and poached but not fried.

I am really, *really* bad at frying eggs, so I've got to give this a try (although I have to admit to having a soft spot for the 'crunchy frill')!

If you feel like switching to GuideML you could add some links:

A306271 Eggs
A575750 How to Separate Eggs
A776054 The Egg Banjo
A103177 The Great British Breakfast

If not, I'll leave these here for the Sub-editor!

The absence of fried eggs in the guide - seems you have spotted an omission! well done!

I like the idea of only using whole yolks, but what do you do with those that break? A suggestion in a footnote perhaps would be good?

Argh, I disagree with everything you say about how a fried egg should NOT be cooked. Should be good for a few heated discussions.

"Keep the yolk in the glass using a spoon" Er, how? I've never been able to do this without using an eggcup. Is there an ideal spoon size?

I've never heard of cooking the bits separately, but nice entry. :D

you could separate the egg how you like, i guess, so I've changed it.

"Sunny side up" is left upright. "Over easy" are the ones that are flipped, at least in American lingo.



And of course there needs to be a crunchy frill!

crunchy frills are satan's eczema.

This is ingenius - well done. I've never thought of doing it this way - will be rushing home tonight to try.

I like the tone of the article - many people will have opposing views - so I think it's a good way to approach it.

It's an interesting method. Can I ask where you learned it?

Is there any science behind why this method makes for better-tasting fried eggs?

Icy

I like it!


You repeat yourself (warm) in your last sentence

>>The yolk will be warm, bright yellow, and warm and runny,<<

I would suggest removing the 'and warm'


lil xx

I do this myself sometimes, because I like the yolks soft, but dislike a slimy white.

Just don't wait too long to put the yolk on, or it'll roll off again and not stick

fried egg sandwiches.

Never heard of this way of frying eggs before, will have to try it sometime.

How about basting the eggs with the hot oil?
Crack the egg straight int the pan & leave for the majority of the white to colour.
Tip the pan slightly to get hot oil in a spoon, then pour it over the yolk till it colours (& cooks) to your preference. The top & bottom of the yolk is then evenly cooked & helps to get rid of the 'runny' bit between yolk & white.

Basting with hot oil needs to be done in swift but controlled movements, else oil can be thrown out of the pan altogether (not good).

anne-o-mally - that's exactly how I do my eggs normally

I'll try this perfect fried egg method next time i'm frying one... Don't you need to dent the white to stop the yolk slithering off?

What's an 'egg banjo'?

I didn't know either NSBeagle, but Danny B in post 2 has found a link. Its a sort of fried egg sandwich. I never know how to eat these as the yolk always drips out down my shirt.

How you like your eggs fried is a very personal thing. I've found that a number of hotels now allow you to fry your own eggs at a side table to suit your own taste.

I also belong to the 'a frilly edge is essential' school.

no frills for me

Anyone actually tried this yet?

Not yet - but Sunday is our fried egg day. (Egg Banjos! that takes me back to my Army days)

Interesting way to fry an egg however... "Perfect fried eggs" is the title, and I have to say that IMO these eggs would make me gag.

I'm definitely in the over easy with crispy frill school of thought - the idea of eating a runny yolk makes me gag.

So, the question is: is this a good entry because it only describes one way of frying eggs?

For me, I think it needs to cover all methods - I especially like the old-fashioned "flick the fat over the top" of a sunny side up egg.

Also, back in the 80s Anton Mosimann's books showed how to make a fried egg without any fat at all. (of course, I'd never try that, due to the total absence of brown crispy bits)

Who wanted to know how to eat the fried egg sandwich (an Egg banjo if you like) without losing the yolk? you have to know where the yolk is. If you can arrange it that the yolk is to one side of the white, rather than in the middle, when you fry it - then you hold the sandwich almost vertical when you get to the yolk bit, squeezing it gently so that you get a bit of yolk with each bite.

Actually, I've just re-read the entry. The method is very similar to Anton Mosimann's but with oil. And it seems more to be a steamed egg than anything else.