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Why do my fried eggs start browning very fast?
Oil separating from fried onion/spice mixture, why does it happen?How do I leave fried eggs intact?Why didn't my pan-fried potato wedges turn out crispy?How do I make prettier fried eggs?Why is some frozen breaded chicken pre-fried?What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?Why does fish stick to a pan which is not very hot?Color of fried beef steak: sometimes dark, sometimes light-colored. Why?Why do some say my fried chicken tastes like peanut butter?Trouble frying an egg on a stainless steel pan
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I've seen people mention how eggs shouldn't become white after they are dropped in the pan.This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add oil after the pan heats enough).The eggs are already brown around the edges while the top is still liquid.Any ideas what I'm doing wrong?
frying
asked 8 hours ago
user3711671user3711671
363 bronze badges
add a comment |
I've seen people mention how eggs shouldn't become white after they are dropped in the pan.This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add oil after the pan heats enough).The eggs are already brown around the edges while the top is still liquid.Any ideas what I'm doing wrong?
frying
asked 8 hours ago
user3711671user3711671
363 bronze badges
add a comment |
I've seen people mention how eggs shouldn't become white after they are dropped in the pan.This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add oil after the pan heats enough).The eggs are already brown around the edges while the top is still liquid.Any ideas what I'm doing wrong?
frying
asked 8 hours ago
user3711671user3711671
363 bronze badges
I've seen people mention how eggs shouldn't become white after they are dropped in the pan.This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add oil after the pan heats enough).The eggs are already brown around the edges while the top is still liquid.Any ideas what I'm doing wrong?
frying
frying
asked 8 hours ago
user3711671user3711671
363 bronze badges
asked 8 hours ago
user3711671user3711671
363 bronze badges
asked 8 hours ago
user3711671user3711671
363 bronze badges
asked 8 hours ago
user3711671user3711671
363 bronze badges
asked 8 hours ago
user3711671user3711671
363 bronze badges
363 bronze badges
add a comment |
add a comment |
2 Answers
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As @Sebastien has pointed out, your pan is too hot. His advice is spot on. While you can achieve the results you are looking for this way, you would increase your chances quite a bit by using a non-stick pan.
Cooking is about controlling heat. The "water test" you describe might be good for some applications, but it is not always necessary, and it isn't what creates a non-stick surface. In this case, especially, it is causing you to brown your eggs before they are cooked to your liking.
You might be interested in the very low heat method for cooking what the authors describe as an "emoji" egg.
answered 7 hours ago
moscafjmoscafj
32.4k1 gold badge50 silver badges93 bronze badges
add a comment |
- Your pan is too hot. To perfectly fry an egg--without browning--you want medium to medium-low heat; what you want is the heat at which butter will juuuust sizzle. And don't use oil.
- The easiest way to ensure that the residual white is cooked on top (assuming you want sunny side up) is to put a lid over the egg when it's almost cooked. Optionally splash a tablespoon of water into the pan (but not on the egg) immediately before putting the lid on.
answered 8 hours ago
SebastienSebastien
1668 bronze badges
New contributor
Sebastien is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
What about the water test (water should move around like mercury)?If that test passes then how is the pan too hot?What are the advantages of using butter over oil?
– user3711671
8 hours ago
@user3711671 What do you mean by "how is the pan too hot"? The pan is so hot that it's making your fried eggs start browning very fast. That's how the pan is too hot.
– Tanner Swett
44 mins ago
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
As @Sebastien has pointed out, your pan is too hot. His advice is spot on. While you can achieve the results you are looking for this way, you would increase your chances quite a bit by using a non-stick pan.
Cooking is about controlling heat. The "water test" you describe might be good for some applications, but it is not always necessary, and it isn't what creates a non-stick surface. In this case, especially, it is causing you to brown your eggs before they are cooked to your liking.
You might be interested in the very low heat method for cooking what the authors describe as an "emoji" egg.
answered 7 hours ago
moscafjmoscafj
32.4k1 gold badge50 silver badges93 bronze badges
add a comment |
As @Sebastien has pointed out, your pan is too hot. His advice is spot on. While you can achieve the results you are looking for this way, you would increase your chances quite a bit by using a non-stick pan.
Cooking is about controlling heat. The "water test" you describe might be good for some applications, but it is not always necessary, and it isn't what creates a non-stick surface. In this case, especially, it is causing you to brown your eggs before they are cooked to your liking.
You might be interested in the very low heat method for cooking what the authors describe as an "emoji" egg.
answered 7 hours ago
moscafjmoscafj
32.4k1 gold badge50 silver badges93 bronze badges
add a comment |
As @Sebastien has pointed out, your pan is too hot. His advice is spot on. While you can achieve the results you are looking for this way, you would increase your chances quite a bit by using a non-stick pan.
Cooking is about controlling heat. The "water test" you describe might be good for some applications, but it is not always necessary, and it isn't what creates a non-stick surface. In this case, especially, it is causing you to brown your eggs before they are cooked to your liking.
You might be interested in the very low heat method for cooking what the authors describe as an "emoji" egg.
answered 7 hours ago
moscafjmoscafj
32.4k1 gold badge50 silver badges93 bronze badges
As @Sebastien has pointed out, your pan is too hot. His advice is spot on. While you can achieve the results you are looking for this way, you would increase your chances quite a bit by using a non-stick pan.
Cooking is about controlling heat. The "water test" you describe might be good for some applications, but it is not always necessary, and it isn't what creates a non-stick surface. In this case, especially, it is causing you to brown your eggs before they are cooked to your liking.
You might be interested in the very low heat method for cooking what the authors describe as an "emoji" egg.
answered 7 hours ago
moscafjmoscafj
32.4k1 gold badge50 silver badges93 bronze badges
answered 7 hours ago
moscafjmoscafj
32.4k1 gold badge50 silver badges93 bronze badges
answered 7 hours ago
moscafjmoscafj
32.4k1 gold badge50 silver badges93 bronze badges
answered 7 hours ago
moscafjmoscafj
32.4k1 gold badge50 silver badges93 bronze badges
32.4k1 gold badge50 silver badges93 bronze badges
add a comment |
add a comment |
- Your pan is too hot. To perfectly fry an egg--without browning--you want medium to medium-low heat; what you want is the heat at which butter will juuuust sizzle. And don't use oil.
- The easiest way to ensure that the residual white is cooked on top (assuming you want sunny side up) is to put a lid over the egg when it's almost cooked. Optionally splash a tablespoon of water into the pan (but not on the egg) immediately before putting the lid on.
answered 8 hours ago
SebastienSebastien
1668 bronze badges
New contributor
Sebastien is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
What about the water test (water should move around like mercury)?If that test passes then how is the pan too hot?What are the advantages of using butter over oil?
– user3711671
8 hours ago
@user3711671 What do you mean by "how is the pan too hot"? The pan is so hot that it's making your fried eggs start browning very fast. That's how the pan is too hot.
– Tanner Swett
44 mins ago
add a comment |
- Your pan is too hot. To perfectly fry an egg--without browning--you want medium to medium-low heat; what you want is the heat at which butter will juuuust sizzle. And don't use oil.
- The easiest way to ensure that the residual white is cooked on top (assuming you want sunny side up) is to put a lid over the egg when it's almost cooked. Optionally splash a tablespoon of water into the pan (but not on the egg) immediately before putting the lid on.
answered 8 hours ago
SebastienSebastien
1668 bronze badges
New contributor
Sebastien is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
What about the water test (water should move around like mercury)?If that test passes then how is the pan too hot?What are the advantages of using butter over oil?
– user3711671
8 hours ago
@user3711671 What do you mean by "how is the pan too hot"? The pan is so hot that it's making your fried eggs start browning very fast. That's how the pan is too hot.
– Tanner Swett
44 mins ago
add a comment |
- Your pan is too hot. To perfectly fry an egg--without browning--you want medium to medium-low heat; what you want is the heat at which butter will juuuust sizzle. And don't use oil.
- The easiest way to ensure that the residual white is cooked on top (assuming you want sunny side up) is to put a lid over the egg when it's almost cooked. Optionally splash a tablespoon of water into the pan (but not on the egg) immediately before putting the lid on.
answered 8 hours ago
SebastienSebastien
1668 bronze badges
New contributor
Sebastien is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
- Your pan is too hot. To perfectly fry an egg--without browning--you want medium to medium-low heat; what you want is the heat at which butter will juuuust sizzle. And don't use oil.
- The easiest way to ensure that the residual white is cooked on top (assuming you want sunny side up) is to put a lid over the egg when it's almost cooked. Optionally splash a tablespoon of water into the pan (but not on the egg) immediately before putting the lid on.
answered 8 hours ago
SebastienSebastien
1668 bronze badges
New contributor
Sebastien is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 8 hours ago
SebastienSebastien
1668 bronze badges
New contributor
Sebastien is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 8 hours ago
SebastienSebastien
1668 bronze badges
answered 8 hours ago
SebastienSebastien
1668 bronze badges
1668 bronze badges
New contributor
Sebastien is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Sebastien is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
What about the water test (water should move around like mercury)?If that test passes then how is the pan too hot?What are the advantages of using butter over oil?
– user3711671
8 hours ago
@user3711671 What do you mean by "how is the pan too hot"? The pan is so hot that it's making your fried eggs start browning very fast. That's how the pan is too hot.
– Tanner Swett
44 mins ago
add a comment |
What about the water test (water should move around like mercury)?If that test passes then how is the pan too hot?What are the advantages of using butter over oil?
– user3711671
8 hours ago
@user3711671 What do you mean by "how is the pan too hot"? The pan is so hot that it's making your fried eggs start browning very fast. That's how the pan is too hot.
– Tanner Swett
44 mins ago
What about the water test (water should move around like mercury)?If that test passes then how is the pan too hot?What are the advantages of using butter over oil?
– user3711671
8 hours ago
What about the water test (water should move around like mercury)?If that test passes then how is the pan too hot?What are the advantages of using butter over oil?
– user3711671
8 hours ago
@user3711671 What do you mean by "how is the pan too hot"? The pan is so hot that it's making your fried eggs start browning very fast. That's how the pan is too hot.
– Tanner Swett
44 mins ago
@user3711671 What do you mean by "how is the pan too hot"? The pan is so hot that it's making your fried eggs start browning very fast. That's how the pan is too hot.
– Tanner Swett
44 mins ago
add a comment |
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