/ck/ - Food & Cooking

[Anonymous No.11100728]

How do i cook pic related so the yoke is runny but the egg white is fully cooked?
I cant do this for some reason

It sticks to the pan and doesnt cook fully
I only have a nonstick small pan and a cast iron pan

do i just lower the heat?

[Anonymous No.11100742]

>>11100728
keep eggs at room temp before frying

[Anonymous No.11100758]

>>11100742
>>11100728
do both, lower the heat and bring your eggs to room temp. Also covering the eggs will help solidify the white

[Anonymous No.11100765]

Here's how I do it:

>Stove. On
>Low heat. Turned.
>Nonstick pan. Buttered.
>Eggs. Cracked.
>Cook. Wait.
Done

[Anonymous No.11100770]

>>11100728
Room temp eggs.
Low heat.
Patience.

You can cover the eggs to help them get done, but if you walk away you're likely to come back to a fully cooked yolk.

[Anonymous No.11100773]

>>11100728
Sunnyside up is low and slow.

[Anonymous No.11100777]

>>11100765
Alternate method 1: sprinkle some butter on top of the egg while it's cooking so the top also cooks faster.

Alternate method 2:
Turn on the broiler on your oven while doing said process. When about 2 minutes have passed, put in broiler for 30 secs at most. Should be done.

[Anonymous No.11100778]

>>11100728
Use a little extra oil, tilt the pan slightly, and spoon hot oil over the top of the egg.

[Anonymous No.11100833]

>>11100778
Like so.

[Anonymous No.11100966]

>>11100778
>>11100833
This. Perfect eggs in like 45 seconds.

[Anonymous No.11100971]

>>11100778
>>11100833
It should also be noted that you need medium-high heat for this. The oil should be like 300 degrees American.

[Anonymous No.11101006]

I fucked it up and overcooked the eggs!!!

[Anonymous No.11101028]

>>11100728
What kind of herb is on these eggs? What do you all use to season eggs?

[Anonymous No.11101038]

>>11100833
This or you cover the pan and let it cook the whites on top

[Anonymous No.11101086]

>>11100728
lol why your breakfast so mad?

[Anonymous No.11101096]

Never heard of eggs needing to be room temp... my eggs come out perfect every time:

teaspoon of butter
medium heat
once the butter melts swirl pan to coat bottom
put the egg(s) in
cover and wait 5 minutes

no extra bullshit required.

[Anonymous No.11101181]

>>11100728
Dont be a faggot. Blowtorch the whites.

[Anonymous No.11101185]

>>11101096
>Never heard of eggs needing to be room temp...
Any protein should be room temp before it hits the pan. It's a bigger deal with meat, but it affects eggs too.

[Anonymous No.11101739]

Melt 1tbsp butter in pan on med heat
Crack egg in pan
With spatula break up the egg whites only til they are cooked
Salt & pepper
Cover for 1 min

[Anonymous No.11101745]

>>11101739
this. break the membrane in the whites

[Anonymous No.11101751]

>>11101181
t. welder

[Anonymous No.11101766]

>>11101185
Literally no food you've eaten at a restaurant has been room temperature before it hit the pan; it's a health and safety infraction that would get a place shut down.

[Anonymous No.11101778]

Every moron on the net

One fucking thread

[Anonymous No.11101787]

>>11101766
>Literally no food you've eaten at a restaurant has been room temperature before it hit the pan
So? What does that have to do with cooking at home?

[Anonymous No.11101802]

>>11101787
Nearly everything.
Go be a nigger elsewhere

[Anonymous No.11102598]

>>11101096
Five minutes, what the fuck

[Anonymous No.11102603]

>>11101778
Welcome, moron

[Anonymous No.11102617]

>yoke
I thought I was having an aneurysm

[Anonymous No.11102618]

>>11101787
cooking is cooking you fucking moron. a restaurant isnt some magical palace in happy land on gumdrop street where all the chefs are made from lollipops and somehow everything is prepared different.

[Anonymous No.11102742]

>>11100728
once the white sets at the bottom, dislodge with rubber spat and swirl around. then cut through the set white and the runny whites will run through and set. There is other good advice in this thread, like covering the top, but you run the risk of cooking the white over the yolk, like easy over.
Also if you use butter, wait until all of the water boils out and the fragrance changes to nutty and slightly burned. It occurs at around 250. I've found this to be the ideal temp for eggs. With the right pan you can pick up 2 scrambled in 15 seconds
t. Part time egg jockey in urban breakfast joint

[Anonymous No.11103129]

Put the stove on high heat. When you add the eggs, make small cuts in the whites with a spatula, this will cause the white to run out, ensuring the whites are cooked through before the yolk. Then turn the heat right down to its lowest until the whites are nice and cooked.

[Anonymous No.11103159]

>>11100833
holy shit that's a lot of oil.
Do you really need that much oil ?

[Anonymous No.11103164]

>>11100728
dont turn the eggs?

[Anonymous No.11103179]

>>11103159
Yes. It's a FRIED egg.

https://www.youtube.com/watch?v=jQD6S6v4TyU

You don't eat all of the oil, obviously.

[Anonymous No.11103180]

>>11103159
You have to pour that onto your toast and eat it actually.

[Anonymous No.11103182]

>>11100728
>medium to medium high heat
>butter
>just when it’s almost ready, flip and cook on the other side just for a few secs, then flip back

And wa la. Beautiful runny yoke, no slimey whites, all set. You’re welcome.

[Anonymous No.11103188]

>>11101028
Salt, pepper, and some of smoked paprika

[Anonymous No.11103391]

>>11103159
That's not a lot of oil. THIS is a lot of oil.

[Anonymous No.11103471]

>>11103391
WHAT.THE.FUCK.

[Anonymous No.11103491]

>>11103182
That's over easy, which is what I like anyway
But how the fuck do you flip eggs? No matter how much lube I use, half the time it's a massive struggle because the yolk part gets stuck to the pan and ends up breaking in the process of trying to get my spatular underneath it

[Anonymous No.11103755]

>>11100758
Surely his eggs would already be at room temp before cooking?

[Anonymous No.11103761]

waiting for eggs to get to room temp is as autistic as waiting for steaks to get to room temp.

[Anonymous No.11103770]

>>11101028
looks like it's probably chives

[Anonymous No.11103783]

>taking your eggs out the fridge in advance
that is just fucking retarded. low heat you schmucks

[Anonymous No.11103805]

>>11103491
Crank the heat briefly to help release the egg, tilt it to the far end of the pan, and do a gentle saute flip. Or if you can't do that, once the egg's on your spatula, tilt both the spatula and the pan together like half closing a book, so the egg can roll onto it instead of falling. If your pan is too sticky to get the egg loose by just shaking it, you're always going to have trouble though.

[Anonymous No.11104176]

>>11103491
Sounds like you need a new non-stick brother. I use some butter (not very much) and it’s easy piecy every single time.

[Anonymous No.11104243]

>>11100728
Just deep fry the whole egg the whites cook instant and let the yolk cook some and take it out and put it on a paper towel if it's too greasy for you

[Anonymous No.11104833]

>>11100728
i personally like my eggs really runny. what i do to get eggs like your pic is...
>put good chunk of butter in cast iron pan (not washed for months so already has grease in it)
>if cast iron is washed put a really thin layer of canola oil on it before cooking with it but still use butter
>put on medium heat
>wait for butter to start bubbling and then another 30 seconds
>crack eggs
>cover with lid preferably glass so you can see eggs without releasing steam
>once eggs solidify shake them up a bit and move them around to ensure theyre not sticking
>wait till i can just barely see some of the whites cooking over yolks
>transfer to plate straight from pan no spatula
>black pepper salt
>wa la

[Anonymous No.11104835]

>>11103391
yo this is not ok

[Anonymous No.11105052]

>>11101766
Not true, they have two hours to use it.

Example, a restaurant making breakfast may have flats of egg out next to the grill during the breakfast rush, as long as they use them all within two hours, no violation.

[Anonymous No.11105059]

>>11100833
>using all of that oil for one egg