Fried Egg Question

[jomoncon]

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?

 

[DuckLady]

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.

 

[cockadoodledean]

Quote:
That's what I do, after I flip them. Runny whites freak me out!

 

[bigmike&nan]

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.

 

[MeatKing]

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..