Fried Egg Question


10 Years
Sep 24, 2010
New Orleans, LA
My DH & I just started getting eggs from our RIRs and when we had enough for breakfast, decided to fry them up. We generality like our fried eggs with the whites firm & the yolks runny. Since the whites of our eggs stay together much more than store bought eggs, we realized it took a lot longer cooking time to get the white firm. Meanwhile, the yolks had also cooked until firm. We generally fry our eggs in a little butter. Is there some trick to getting the whites firm while keeping the yolks runny when frying fresh eggs?

I "pop" the white with the edge of the spatula to get them to spread so they cook all the way while the yolk is suitable for dipping.
Yup, and you could use an old chef's trick - use a little more butter in the pan, tip the pan a bit and spoon the hot butter over the whites - chefs do that when sauteing breaded fish and want it all golden and crispy on the outside but tender and moist on the inside.
This is the only way I eat my eggs..
we call then Sunny Side up, Eyes open and ..

So I have the oil, (I use olive, but I'm sure butter taste better) Pan on med, add a bit of oil, add eggs..

Add about less then a 1/4 cup water.. not on the eggs, but beside them.. lid on right away.. The steam cooks the whites.. They cook faster then one would think, with the lid on..

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