Page 1 2
Go | New | Find | Notify | Tools | Reply | |
Member |
i usually cook sunny side up - from running yolks to solid. eggs never stick using my carbon steel pan. but when i try over easy, the eggs stick if i want to pull the eggs when the yolks are still fluid. then the yolks break. or i wait until the yolks are solid then the eggs release somewhat (sometimes it still sticks though, leaving egg residue on the pan). what am i doing wrong? i'd like to start making over easy eggs with liquid yolks. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | ||
|
| Staring back from the abyss  |
My bet is that your pan is too hot. Try it on a low to medium low temp with plenty of butter or other grease. ________________________________________________________ It is long past time for a Convention of States. The Founding Fathers gave us this tool to fix an out of control government and we need to use it. | |||
|
| Member |
hmm. okay. i'm one who prefers the crispy egg whites of fried eggs so perhaps the heat is a bit high (maybe med-high when placing the eggs then lowered to med after 20 seconds or so of recovery). i'll try w/ lower heat - med low. hope i can still get some crisp in the whites. i usually just use a minimum of oil (avocado). i'll try using butter (plenty). i assume the butter doesn't brown in this case? still flip the eggs when the whites are just set? later? earlier? "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
|
A Grateful American |
How long are you leaving them after you flip them and trying to remove them? Proteins take about a minute to release after touching the surface. So, you put the egg in the pan, and cook for a few minutes, it releases, then you flip and let it set for about a minute, it should release. I use a silicone spatula working around and under the egg until it lets go, and almost neve have any issues. I like Thai crispy egg, and I use peanut oil. You can also "splash" the hot oil to set the white on top rather than flipping, and the egg is likley already released and slides around. That leaves a very nice hot runny yolk. "the meaning of life, is to give life meaning" ✡ Ani Yehudi אני יהודי Le'olam lo shuv לעולם לא עוד | |||
|
| Member |
when i cook sunny side up, i use about med-high heat. put the eggs in (usually about 3 into an 8" pan). cover with the lid. wait about 20-30 sec then turn down the heat to med. let cook for about 1.5 min for liquid yolk, 2.5 min for solid yolk. then turn off the heat and lit sit covered for about 1 min. for the over easy, basically same start. but i flip at after about 1.5-2 min. i wait another min then try to pull the eggs. sometimes the eggs release okay, sometimes not so well.
I like this idea but may need to use a bigger pan so that i have empty space from which to splash oil onto the eggs. and use a lot more oil. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
|
| Staring back from the abyss |
Yeah, if your butter browns, your heat is too high. I usually fry mine on a cast iron griddle with butter, lard, or bacon grease. I heat up the griddle on low for a few minutes, add the grease, and when it melts I put on the eggs. Never a problem with sticking, in fact I have to hold the other side of the egg with a fork or trying to slide the spatula under will slide it right off the pan. When to flip? As grandma used to say, "when it looks right."  . As soon as I flip, I turn off the heat and give them another minute or so to firm up the whites and slide onto the plate. Perfect every time.________________________________________________________ It is long past time for a Convention of States. The Founding Fathers gave us this tool to fix an out of control government and we need to use it. | |||
|
Casuistic Thinker and Daoist |
Why do you cover your eggs? Doesn't that make the yorks "foggy"...opaque? for the over easy, basically same start. but i flip at after about 1.5-2 min. i wait another min then try to pull the eggs. sometimes the eggs release okay, sometimes not so well. [/QUOTE] If they don't release easily, you're trying to pull them too soon...when they are ready to be pulled, they'll release naturally No, Daoism isn't a religion | |||
|
| Dances With Tornados |
Use a spoon to scoop some of the hot butter/oil and pour on the egg whites. You will be sort of basting the egg whites. I can’t find the video I learned this from. This guy, well just follow his spoon. You can also quickly lift one side of the pan to scoop better. You will quickly get the idea and then find your way. | |||
|
Member |
This. Todays pans are recommending medium heat. _________________________ | |||
|
Member |
I seem to have better luck using animal fat than vegetable oils WRT eggs sticking to the pan. _________________________________________________________________________ “A man’s treatment of a dog is no indication of the man’s nature, but his treatment of a cat is. It is the crucial test. None but the humane treat a cat well.” -- Mark Twain, 1902 | |||
|
Member |
Just scramble your eggs and live a happy life. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
|
| Thank you Very little  |
Think it's a common cooking error is to have too much heat when cooking, be it a pan, oven or grill, people tend to set the heat too high. Good cooking takes time, and lower heat is better in many cases as has been said here a few times. The splashing the grease/oil on top is a good tip for eggs, and, when you are searing that filet to splash butter/garlic mix on the steak in the cast iron pan..... | |||
|
| Savor the limelight |
Not if they aren't perfect. | |||
|
| Member |
I tried med-low heat. No joy. Still had sticking, even though the yolk was already cooked solid. The target is runny yolk and no stick. I'll try again tomorrow: med-low heat w/ butter instead of advocado oil. I don't really use enough oil to spoon over. But I'll try this. Also, the video above shows 1 egg; I don't have room to spoon if i'm cooking 3 eggs in the same size pan. I think I'd need to move to a 10" pan. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
|
| A Grateful American |
Did you "blue" and season the pan, by chance? "the meaning of life, is to give life meaning" ✡ Ani Yehudi אני יהודי Le'olam lo shuv לעולם לא עוד | |||
|
Member |
Barb likes her eggs over easy and what I do to make sure the yoke doesn't stick is put a small piece of butter on the pan before laying the egg back yoke down. No car is as much fun to drive, as any motorcycle is to ride. | |||
|
| Member |
I'm not sure what 'blue' is but the pan is seasoned. I can cook sunnyside, omelettes, scrambled w/o issue. I can cook delicate fish like petrale sole w/o issue. My singular challenge seems to be over easy with runny yolk. I'll try adding a pat of butter during the flip. But if I use a lot of butter, perhaps shouldn't matter (only if I'm using oil sparingly). ETA: I looked up bluing. I did blue my Matfer carbon steel pan but not my Lodge (which came preseasoned). I'm using my Lodge for the eggs. Maybe I'll get a smaller Matfer to try for eggs.This message has been edited. Last edited by: konata88, "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
|
Baroque Bloke |
I don’t either. A new term to me. Serious about crackers. | |||
|
| Member |
I don't think it has to be butter, if you're using oil just use a bit of that before putting the egg down yoke first. No car is as much fun to drive, as any motorcycle is to ride. | |||
|
| A Grateful American |
Step in seasoning a new carbon steel pan/wok. After washing you use a very high heat until the metal turns bright blue creating a magnetite layer on the surface, that aids in the seasoning and bonding of the oil when it polymerizes. Also helps prevent rusting.  Pre-seasoned cookware can be fine out of the box, or poorly done, and need to be re-seasoned. "the meaning of life, is to give life meaning" ✡ Ani Yehudi אני יהודי Le'olam lo shuv לעולם לא עוד | |||
|
| Powered by Social Strata | Page 1 2 |
 | Please Wait. Your request is being processed... |
|
© SIGforum 2026