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EAT THIS
HUFFINGTON
01.26.14
a lot of agita about the process of
making them. Eggs are finicky little
things, and things can go very left
very fast if you let them fluster you.
Don’t worry, we’re just one listicle
away from fried egg nirvana.
YUJI KOTANI/ GETTY IMAGES
CRACKING YOUR EGGS LIKE A BRUTE
Look, eggs are delicate. They require a gentle touch. If you find that
you’re busting the yolk/filling your
eggs with shell whenever you crack
them, you’re probably putting too
much proverbial mustard on it. Try
cracking your egg against a flat surface before opening the shell over a
bowl, that usually works for us.
BREAKING YOUR YOLK
BEFORE YOU MEAN TO
A runny yolk is one of the singular
joys of a fried egg. If you hate runny
yolks, go ahead and break them
with reckless abandon. For the rest
of you, there is a simple trick to
avoid this breakfast bummer: don’t
drop your egg into the pan from a
great height. Slide it into the pan
(either from its shell or the ramekin
you delicately cracked it into) from
just above the cooking surface.
COOKING ON TOO HIGH A HEAT
Whoa, whoa, whoa. Easy cowboy. If your eggs puff up into little
Eggs are finicky little
things, and things can
go very left very fast if you
let them fluster you.”
clouds and get brown and crispy
around the edges, your pan is too
hot. Cooking an egg over medium
heat will keep the whites tender,
the yolk runny and make weird
crispy bits a thing of the past. If
you’re worried about your whites
setting, just cover the pan for a
minute or two.
BEING A BULL IN A CHINA SHOP
By now, I know I sound like a broken record, but be gentle. If you
want an over-easy egg, you’re going