Who has issues frying their eggs? (raises hand) I do! I’ve probably fried a million eggs, and Joseph has fried a million and one. Ultimately, it doesn’t matter how the egg is fried since everything goes into your stomach in one big mush, so who cares how it looks like, right? Well… it matters a little bit if you care about pretty food like me. Joseph doesn’t care and noms on anything and everything like the foodmonster that he is, but I like food that looks appealing. So I’ve always been frustrated when I fried my eggs and they ended up looking like a car haphazardly drove through white and yellow paint in my cooking pan. Sad day.
When I would fry my eggs, my mom would do that Asian-mom thing and watch me cook, then sigh to herself and take over to show me how a REAL woman cooks. And so I watched. And I learned. And I picked up a few nifty tricks along the way. So mom, this post is for you. THANK YOU.
A few things I learned from my mom about frying eggs.
- Use a pan that is proportionate to your egg. If you are cooking with one to two eggs, use a small pan. If you are cooking 230,948,203 eggs at once use a big pan. Don’t use a big pan to cook one egg!
- After you crack your egg(s) on the pan, take your spatula and make little cuts into the whites of the egg as the egg is cooking. This allows the egg to be less runny so that it is easier to flip.
- If you can’t flip the whole egg with one quick swish of your spatula, particularly if you have more than one egg going at once, slide the eggs off the pan and onto a plate that is bigger than the pan. Then take your pan and place it upside down on the plate containing the eggs and flip over your eggs back onto the pan. See pictures below to make sense of my confusing written directions.
And voila, you have fried eggs that actually LOOK like fried eggs! I hope these tips worked out for you, they’ve saved our fried eggs countless times. Thanks, Mom!
Do you have any tips for frying eggs? Please feel free to share them!
Until the next meal,
Joseph and Jennifer