What I don't like about my back yard eggs! I take it back!

[Delmar]

There is only one thing I don't like as well about my fresh eggs. They seem slicker! They slide off the griddle more easily than store bought, making it more difficult to do a nice "over easy" flip. Any theories why this is? Any suggestions other than a quicker wrist?

 

[krcote]

Use less lube? Less butter, pam, lard... whatever it is.

 

[MSDeb]

Try lower heat and let the white set a little more before trying to flip them.

 

[chicks4kids]

If your griddle is slanted put a knife under the griddle to make it more horizontal so it won't slide all over the place.

 

[WoodlandWoman]

I normally use very little fat when cooking them and I use butter. I think oil is slicker. When my husband occasionally cooks something to go with the eggs first, that leaves a sea of fat in the pan, it is more challenging!

The only other thing I can think of is the material your spatula is made of. Some are really slick and some have a bit of texture. Less slick is better, for eggs. I use a plastic spatula that looks slightly textured and dull for eggs. I save my smooth and shiny acrylic or stainless steel for other foods.

It also helps to let the fat drain from the egg for a moment on the spatula, before you flip it. A slotted spatula is great for this, but it helps with any spatula. Sometimes tilting the pan slightly, as well as having a quick wrist move, helps when you do the flip.

 

[ChooksChick]

The trick to a perfect egg:

Don't flip.

Put a tablespoon of water in a lid right when you would flip and put it on the griddle/pan. When the white over the yolk changes to white, you have a perfectly cooked egg! Use a glass lid so you can watch it steam.

This is how I always order eggs at restaurants- it assures no uncooked white and yet a good sloppy yolk! It's called 'basted.'

 

[Delmar]

I gotta flip my eggs! that's the way Mom did it! It's the right thing to do

 

[aggie9296]

I think it's because they are so fresh, the albumin (white) has not started gelling up like when they get older and dehydrated.

I can't have runny yolks, so I did the lower temp and let the whites cook longer before flipping. Still hard to get them to flip without folding over.

 

[ranchhand]

I usually do over easy eggs 2 at a time in an 8 inch skillet with a dab of butter. Rather then flip with a spatula, I do the chef thing of tossing them over. Wait until the whites are reasonably well set, not moving the eggs around. Then jiggle the pan to make sure they aren't sticking anywhere. (If they are, use a rubber spatula to loosen them) Tilt the pan to get the eggs to slide to the far edge and give the pan a short, upward and backward jerk. You have to get brave with it, timid will result in a mess.

I've been doing it for years, at first I broke a lot of yolks. But I kept practicing and now I can do it in a cast iron skillet over a fire. The 8 inch skillet with sloping sides really helps to get it right at first. That and be bold, don't hesitate!

Actually, as they get older the white gets thinner and runnier. It spreads out all over instead of staying compact and pretty.

 

[Mak]

Quote:
What she said!