How to Fry an Egg

Heather says:

Today we’re covering fried eggs -as new projects to procrastinate develop- I’ll also address: scrambled eggs, omelets, frittatas, quiche, and my as yet unnamed hybrid of the three techniques that feeds my family on a busy evening when I have no interest in effort.

So what is a fried egg? Well there are five ways to have them, in this tutorial:

The Great Fried Egg TutorialGot that?

If you do not have a nonstick pan before you even pull the eggs out of the fridge, you have a little prep work. Grab a bottle of vegetable oil, a paper towel, salt, and your pan. Wipe the pan with a thin coat of vegetable oil. Heat the pan over medium high heat until it is very hot, but not smoking. Turn off the burner and let it cool completely. Your pan is now conditioned and primed for use.

You must do this if you are using a stainless steel pan or the eggs will stick in the tiny scratches and pits on your pan’s surface. The vegetable oil seals these cracks and lets the eggs fry without making a horrific stuck on mess. If some bits of egg do stick to your pan, scrub with a little bit of salt and a paper towel between batches. If you use soap and water, you’ll have to recondition your pan before cooking more eggs.

Now we’re ready to fry some eggs.

Whether the eggs are basted, sunny side up, over light (easy), over medium, or over hard they all start the same:

Gather your conditioned or nonstick pan, your fat -butter, bacon grease, coconut oil, or vegetable oil,- and a spatula. Flipping eggs without a spatula will be covered in a future post. Just hang tight if that’s your goal.

The amount of fat you’ll use depends completely on the size of your pan. You want 1/8″ of fat / oil, less than that and the eggs may stick with more, they may be greasy.

Turn your burner to medium or your griddle to 325F. Allow the pan and fat to heat. To check and see if the pan is ready sprinkle a TINY -you read that right? TINY- amount of water. It should sizzle. If it pops, turn the heat DOWN.

Oil that is too hot causes brown, crispy edges.

Oil that is too cool lets the eggs spread too far which makes them harder to flip.

Reduce the heat to low, unless you’re using a griddle, in that case just leave it alone, but know you’ll have to flip sooner.

Now here’s where the methods diverge.

Baste with a lidFor basted eggs, sprinkle a few drops of water over the eggs and cover. Cook just until the whites are set. The steam will create a thin film of cooked white over the yolk.

For sunny side up eggs cook slowly until the whites are set, then use a spatula to remove from the pan. This is boring, but effective.

To fry eggs over light, medium, or hard they must be turned.

Egg Flip Slide the tip of your spatula all the way around the edge of the white, to ensure the egg is not sticking the pan. Then, slide the spatula halfway under the eggs, in one motion lift up and turn over toward the side of the egg that does not have the spatula under it. That edge (marked in my ever so spiffy illustration with a blue arrow) should never lose contact with the pan.

Remember! Flip gently or suffer the consequence of broken yolks. Remember you will probably break a few before you get the hang of the turn.

Ready to flipFor over light / easy eggs leave them alone until the edge of the white is set, there will still be a pool of unset white surrounding the yolk. Let the egg cook for only a few seconds to set the rest of the white and transfer it to a plate to serve.

Over medium eggs should cook until the white is mostly set, then turned and allowed to cook for 15 – 20 seconds. The yolk should be thick and partially, but not fully cooked. If you break it with a fork, it should still flow, but not be super runny.

Break YolksFor over hard eggs, break the yolk with a fork, then flip and allow to cook until the yolk is completely set.

Enjoy!

Related Post:

How to Hard Boil an Egg

Apple Cider Oatmeal

Heather says:

Autumn mornings require the scent of apples and cinnamon. This apple cider oatmeal gets all the sweetness it needs from the naturally occurring sugars in the cider, apples, and raisins. Please taste it before adding any additional sugar at the table, I’m certain you’ll agree that it’s perfect as is. If you want to make this breakfast extra decadent reach for half and half or cream instead of the usual 2%.

If you use gluten free oats, this recipe is gluten free. As always check with your doctor before consuming oats if you are on a gluten free diet.

Apple Cider Oatmeal

This recipe for apple cider oatmeal is a ratio recipe. As written the recipe serves four, but it multiplies or divides easily depending on the number of people you are serving. The method remains exactly the same. Feel free to increase or decrease the amount of diced apples in this recipe. Dried cherries or cranberries would also be an amazing addition.

: Apple Cider Oatmeal

: Use apple cider instead of water for an amazing autumn breakfast

  • 2 cups rolled oats or thick rolled oats (NOT quick oats)
  • 3 cups apple cider
  • 1 cup water
  • 1/4 – 1/2 cup raisins (optional)
  • 1 – 2 apples, diced preferably tart like Granny Smith
  • 1 tsp vanilla
  • cinnamon to taste

 Instructions

  • In a heavy pot combine: rolled oats, apple cider, water, raisins, and diced apples.
  • Bring to a simmer over medium heat – medium high heat, then reduce heat to low and cook, stirring occasionally until thickened. 10 – 15 minutes
  • Add vanilla and cinnamon. Serve

For extra creamy oatmeal and plump raisins, combine the cider, oats, and raisins at least an hour early. (No more than 1.5 hours) Allow the oats and raisins to soak until 15 minutes before you’d like to serve and then proceed with the recipe as written.

Preparation time: 2 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 4

Culinary tradition: USA (General)

Enjoy!

Broccoli Cheddar Frittata

Heather says:

We consume a lot of eggs in our household, currently consisting of three adults and three children. Seriously, you can’t beat egg dishes for protein content, budget consciousness, and speed of preparation. Right now we’re hot and heavy into football season which means that breakfast (and really the entire day) is all about the heat, eat, and go. In the past I’ve mentioned my Slacker’s Frittata which is really just my way of describing how to throw a bunch of things into a skillet, add in some beaten eggs, heat, and serve. Today I’m working with the American Egg Board to bring you a recipe for Broccoli Cheddar Frittata, which has more specific ratios and instructions, which I know is a relief for those of you who prefer precise recipes. Check out the Incredible Edible Egg Facebook Fan Page for lots of other egg recipes, tips, tricks.

It’s back to school season for most of the country and I know a lot of you are looking for recipes that will power your kids through until lunch. On big days kids don’t need the added distraction of a being hungry an hour or two before lunch time. Heck, as an adult I’m ticked when my blood sugar drops and it’s only 10 in the morning. Someone around here gets a little cranky when that happens, not to name names or point fingers -ok fine, it’s me. . . Protein rich recipes can help prevent that annoying blood sugar drop and eggs are a simple and economical* way to boost protein intake.

*Eggs average out to about 15 cents each.

If you’re concerned about the preparation time of this recipe, simply make it the night before and refrigerate; it reheats perfectly in the microwave. Additionally, frittatatas are one of my main go-tos for Meatless Mondays and one that doesn’t have me poking around the fridge just before bed.

Here’s a convenient, printable grocery list.

Broccoli Cheese Frittata

: Broccoli Cheddar Frittata

  • 1 package (10oz) frozen, chopped broccoli (I used fresh)
  • 1 small carrot, diced (I grated mine)
  • 1/4 sweet onion, diced
  • 1/4 cup water
  • 8 eggs
  • 1/4 cup milk
  • 2 tsp prepared mustard
  • 1 tsp salt
  • fresh ground pepper
  • 3/4 cup shredded cheddar cheese (3 oz)

  • Combine broccoli, carrot, diced onion and water in 10-inch, oven-safe skillet.
    Broccoli Frittata
  • Cook over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes; drain well. (If you are using fresh broccoli, cover the skillet to help steam and soften the vegetable.
  • In a separate bowl, beat the eggs, milk, mustard, salt and pepper.
  • Remove the skillet from the stove and add the broccoli mixture to the large bowl. Add the cheese and mix well.
  • Use a paper towel to carefully wipe out the skillet -it’s hot, you know. Then give the skillet a quick spritz with cooking spray or brush with olive oil.
  • Return the skillet to the burner just long enough to heat the pan before adding your egg mixture. (This is important!)
  • Cook, without stirring over medium heat until eggs are almost set, 8 to 10 minutes.
  • Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. Use a plastic spatula to cut into wedges and serve.
    Broccoli Frittata
  • Alternately, once the eggs are nearly set, you can finish cooking under the broiler in your oven to nicely brown the top.

Preparation time: 5

Cooking time: 20 – 25

Diet type: Vegetarian

Diet tags: High protein

Number of servings (yield): 8

Enjoy.

This post was sponsored by the American Egg Board, all opinions are my own.

Quick and Easy Breakfast Ideas: Home-Ec 101 Ask the Audience

Dear Home-Ec 101:

I am in need of some breakfast food that can be eaten at my desk at work. I admit it, I’ve been spoiled. For the first 4 years after college I worked for a bookstore in a mall with a multitude of restaurants. The next 8 years I worked in an office building with an on-site cafeteria & coffee shop. My office has just relocated to a new building with no cafeteria. There are lots of restaurants nearby, but they cost more and take longer than running across the street to the cafeteria or down the hall to the bagel shop. I’m a person that can’t eat until I’ve been awake for awhile and I’m already getting up at 4:30 AM to make it to work by 7 AM so getting up earlier and eating at home isn’t really an option, and there are only so many days in a row I can eat cereal.

Do you have any suggestions for easy breakfasts that can either be made at home the night before and reheated in the office microwave, or made at work? I have access to a microwave and instant hot water, but no toaster. My normal breakfast is a caramel light frappucino – but not only is that not particularly budget friendly, I know it’s not good for me so I am trying very hard to cut back. Also, sometimes it’s not enough and then I’m starving at 10 AM and hitting the snack machine. I’m getting desperate, today I had a breakfast Lean Pocket. Help!

Signed,
Starving in Stanford

Heather says:

I can sympathize with not being able to eat until later in the morning, I’ve been that way my entire life. I have coffee to stave off the crazy, but actual food has to wait until I’ve been up for a while.

We eat a lot of eggs in our home. My mother raises chickens and we reap the reward. How lucky is that?

Breakfast burritos are extremely quick, can be made in large batches and are kept in the freezer for quick, microwaveable breakfasts. Just scramble some eggs and cook bacon or sausage and wrap in a tortilla. I usually chop up a little cilantro to add to mine. Wrap these individually in plastic wrap and freeze.

Frittatas are another very flexible egg dish. Here’s a basic outline of how to make a frittata. I find the leftovers microwave just fine. To keep this idea from getting tiresome, change up your ingredients. Use different kinds of sausages and a variety of vegetables or take a tip from the Spanish and use potatoes to make tortilla -not the flour kind.

I have a granola recipe I triple and bake. I store the granola in an airtight container and it’s perfect as a cereal, in yogurt, or heck eaten out of hand.

In the near future I’ll try to pull together a tutorial for pasties (not the kind you find in adult establishments, rather the type you find in upper Michigan bakeries).

As I’m supposed to be on vacation right now -at least I’m writing outside, right?- I’m going to open this question up to the Home-Ec 101 audience.

So Home-Eccers, what suggestions do you have for quick, microwavable breakfasts?

Whole Wheat Oatmeal Pancakes with Peanut Butter and Bananas

Heather says:

Caroline is a girl after my heart or maybe it’s my stomach. I’m not sure which. With the way I can be bribed with food, I probably should have been a man. . .  or not. Anyhow, point is whole wheat oatmeal pancakes with peanut butter are made with yum and sprinkled with awesome.

Head over to Chocolate and Carrots for some more fabulous photography and the recipe, of course.

Photo Credit: Caroline

Whole Wheat Oatmeal Pancakes | chocolate & carrots.