My process: heat pan until Leidenfrost. Add oil to coat bottom. Then add a little butter on top for safety. Heat always a constant medium high. Should I be fluctuating the eat or is it just cheap eggs?
by scothu
10 Comments
retireby42
I’m not an eggspert, but I think you cooked it far too long unless you wanted it crispy with a hard yolk.
Elephantearfanatic
Looks like an overcooked egg,
yourfriendkyle
Lower heat
Pitiful-Chocolate-23
High heat is fine, love that crispy white exterior, but yolk has to be runny
deadflashlights
Idk, that looks like a great egg
Jim_in_tn
Try frying them in heavy cream
Mattywlkr
Just use butter, no oil and go no more than medium heat for a runny yolk and soft white. Unless you’re looking for a well done yolk and crispy whites, then crank the heat high or cook it longer.
flowerboyinfinity
Don’t blame the eggs lol
SnooPeripherals5221
I thought this was a piece of sourdough with an egg crust
Thick_Kaleidoscope35
If you want crispy eggs with soft yolks you need more oil. The oil will transfer consistent heat to the whites without cooking the yolk too quickly. You can even ladle oil onto the white to get it to cook faster and leave the yolk runnier. A wok is perfect for this, small surface so you don’t need a lot of oil to almost float the egg – failing that, use the smallest frying pan you have or even a small pot.
10 Comments
I’m not an eggspert, but I think you cooked it far too long unless you wanted it crispy with a hard yolk.
Looks like an overcooked egg,
Lower heat
High heat is fine, love that crispy white exterior, but yolk has to be runny
Idk, that looks like a great egg
Try frying them in heavy cream
Just use butter, no oil and go no more than medium heat for a runny yolk and soft white. Unless you’re looking for a well done yolk and crispy whites, then crank the heat high or cook it longer.
Don’t blame the eggs lol
I thought this was a piece of sourdough with an egg crust
If you want crispy eggs with soft yolks you need more oil. The oil will transfer consistent heat to the whites without cooking the yolk too quickly. You can even ladle oil onto the white to get it to cook faster and leave the yolk runnier. A wok is perfect for this, small surface so you don’t need a lot of oil to almost float the egg – failing that, use the smallest frying pan you have or even a small pot.