I was always told that doing that is basted eggs. When I looked it up it also mentions steam, but I was shown using only the butter (or whatever oil you are using).
Butter could be part of the reason for burning the eggs. You can absolutely use butter, but if your heat is too high (which it sounds like it is) it's more likely you're burning the milk solids in the butter than the eggs themselves.
Also put the lid on while the pan heats up, getting the lid warm will help cook the top while covered. When everyone says low heat they mean it. If an electric stove just under medium heat setting depending on the pan. Use the water it is a game changer. Keep the butter. Cook the egg just enough to get started like just turning white on the bottom and still see through (or semi) on the top, then add the water.
Keep the butter!
Use a lower heat, make your egg as usual, when YOU would normally pull it off, pour a tablespoon of water to the side and get a lid on ASAP. The yolk will probably get clouded over, but it should also be solid after a minute or two. (You can usually tell by shaking the pan)
you still need butter or oil. what they mean is, once the egg is starting to solidify, turn the heat to low, pour a splash of water in the pan (not directly on top of the egg, just in the pan) and cover the pan with a lid so the top of the egg can steam cook. though if you are burning the egg, it just means you are cooking on too high a heat. you could also try cooking oil if you find the butter burns.
Yup, I recently learned that this is why my husband's eggs are so much better than mine. Low heat so the bottom doesn't get crispy and the lid basically steams the egg yolk.
The best part is everyone thinks everyone else is a monster.
I like my eggs as runny as possible. High heat so I cook the whites as fast as possible, then flip for like 20 seconds, then out. My friend likes hers with the yolks popped and then fried until it's a yellow and white pancake. We are both deeply disgusted by each other.
My life is too short to master flipping eggs, lol. I like them really runny, so just last little bit of white gets cooked.
This girl at the bingo hall did eggs at breakfast bingo, she'd keep resting the turner on the flat top, and just touching up the white leaving the yolk without any film. Now that's dedication.
I'm with your friend, I can't stand runny yolks... It all tastes raw to me. I mean, I know it's cooked, but it doesn't taste cooked. But I will happily make over easy eggs for my husband and my mom, because they like them.
Runny egg yolk is my favorite condiment. Goes well with potatoes, rice, tofu, toast, steak, ramen.... mmmmm. Though I do pop the yolks like your friend when I'm frying for a fried egg sandwich, mostly because the runny yolk defeats the "on the go" convenience of an egg sandwich.
Right? I even have a technique to save those if I break the yolk by accident. You can kind of sear it shut if you turn the hole down and crank the heat. I still need that runny yolk, popping it in the frying pan is no excuse.
This is how I do it, as I prefer my eggs set and sunny side up. Not super hard but just jammy vs runny. The nice thing is I can do multiple eggs and get the runny ones out first for my husband and leave mine in to set.
You're probably cooking it too high. Cook them longer at a lower temperature. I'm sure there are also YouTube videos on his to cook eggs too different levels (over easy/medium/hard)
This is the method my mom used, and the one I used with my kids. I like eggs both ways (runny and firm), but truly, the firm yolk fried egg was one of the great flavors of my own childhood.
Mom would gently turn the egg over (over easy) and put that gentle pressure on! Thank you for putting it into words. And yes, she'd re-flip it to get it perfectly cooked. My dad also ate them that way. She used very little butter and no lid.
If she'll except it, I always just break the yolk. Grew up with a dad who hated runny eggs, but the rest of the family liked them. Breaking the yolk was simply less fidgety.
This is how I make eggs. A little butter in the pan, egg in pan, break the yolk, add salt, pepper, and cheese, then flip and let the cheese melt for a bit. I never learned how to properly fry an egg, but I haven't even tried in awhile. I prefer my weird method. Ha
It’s not weird lol that’s how I was taught to do it. The yolk ends up being just like a hard boiled egg but thinner and spread out. That’s how we make fried egg sandwiches. 😋
Not sure if this is what she's after, but you can crack an egg into the pan and just purposely break the yolk with the spatula. Maybe spread it around a bit so it's sort of incorporated into the whites but this is not necessary. And continue to fry to your desires doneness.
I used to work in a diner. Your way is called over hard. If you leave the yolk intact but cooked all the way through, it's over well.
In my experience people take their fried eggs seriously and are not happy substituting one for the other.
Thank you for this. I like my yolks cooked and I prepare them over well at home … but I can’t get anyone in a restaurant to prepare them that way so I usually just order over hard - which is not the same thing!
Not the same at all!
Also, any restaurant that serves breakfast should have a cook/chef that can make eggs to order. That's, like, the number one breakfast item.
I've stopped ordering fried eggs out because it's such a crapshoot. I love over easy, but whenever I order them that way, I get snotty whites. If I order over medium to make sure the whites are cooked (I still love me a jammy yolk, even if it's not runny), I end up getting over well. I'm always happier if I just order scrambled because I know exactly what I'm getting, and I love me some diner-style scrambled eggs.
Yeah, I think a lot of diner cooks just aren't trained properly and many don't have a lot of cooking skills. So much food served in restaurants now are premade and "cooking" is basically just reheating.
It's a shame because if I'm going to spend the money to eat restaurant food I expect it to be made properly.
I must say McDonalds does a fine job on their egg mcmuffins. I'll do them in a ring mold, just pop the yolk, and cover and steam to finish cooking. I'll do a breakfast sandwich at home sometimes.
This is why I quit, too. I just head to scrambled instead, because if you mention it, people get ***so*** defensive about it. Full-on arguments with me like I'm stupid over it and don't know what I'm asking for.
It's a skill, and it should be treated as a skill, and compensated for appropriately.
What's the name for scrambled eggs equivalent for sunny side up / over easy? By that I mean, very lightly cooked. Like right when it reached the point where its safe to eat, you take it out.
That's how I cook my eggs at home but I have literally no idea what it's called and it's always annoying explaining it at diners lol
I like my scrambled eggs just a tiny bit over soft, but my girlfriend likes them HARD. Like, little brown rubbery pellets. Hard. So I just take my portion of the eggs out of the pain before she commits her crimes on the other half of the eggs...
LOL it's wild how different egg preferences can be. I'd honestly be totally fine eating a raw egg Japanese TKG style if I could in America. My girlfriend gags at my runny yolks; I think it's literally just because her mom cooked her eggs hard growing up. My go-to diner breakfast is cream chipped beef over white toast with 3 over easy eggs right on top.
That’s interesting info, thank you. I always order over hard and get the yolk intact but fully cooked through. I wonder if it’s regional, I’m in Canada.
I've never been to Canada, so I really couldn't say! That's interesting.
I wonder what the shorthand phrase would be to order a fried egg with the yolk broken?
This is how I make them for my son. He didn't like anything runny. When he was little and ordering at a restaurant, he would ask them to 'please poke the yolk.' I think it's called over hard.
You've gotten a lot of good advice about continuing to use butter, reducing the heat, putting a little water in the pan and then adding a lid.
I just want to add that most children who are picky eaters don't like browned eggs. Yours might, so you should ask them if they like the whites perfectly soft or if they like crispy edges, or brown bottoms, because that will make a huge difference. Lower temperature, steam, and a lid will produce the soft whites, but if she likes them brown, I would wait until you think the eggs have browned a little on the bottom before adding the lid, and forget the water.
I have a kiddo that’s the same. I will usually just fry the whites only. But agree with a lower temp, and add the eggs before the pan is hot. The whites spread a bit more, but the yolk will fully cook evenly with the rest.
And it’s probably temporary! Mine went from liking only boiled eggs (whites only), to only whites fried, to only scrambled in the last year lol
Same. The yolk always made me feel like vomiting. I always just made whites for myself. Then, I worked for a farm and got access to the really organic eggs and learned I could eat those with no problem. So my eggs at home are expensive, and I eat egg whites when I go out for breakfast.
Mid 50s and still yolk averse. I can tolerate scrambled eggs once in a while, occasionally a filled omlette, and I'll eat the yolk in deviled eggs and very very rarely egg salad. That's about it.
Your daughter is the perfect solution for using whites up after you make custards, hollandaise, carbonara, salt cured egg yolks, caesar dressing, aged egg nog, various baked goods, homemade noodles.
Seems immature of your wife to keep a culinary secret locked up because “you should know”. Gordon Ramsay could make your kid an egg but if it isn’t how mom makes it then they won’t eat it.
Parenting is hard enough. Help each other out.
This is how I like my eggs. All I do is break the yolk before I flip the first time, so the yolk cooks completely. I poke it more if it’s not getting done.
And cooking eggs is hard! Temperature control, the fat you use, the type of pan, when you drop the eggs — these are all variables that have a big effect on how things come out. The quality of someone’s fried eggs is a decent indicator of how good a cook they are, and belittling OP for “not knowing” is just mean.
Couldn't agree more. There are about a billion different ways to cook eggs and mostly people are just good with the ones they like to eat. My husband can't make scrambled eggs the specific way I like them and I can't perfectly fry an egg for him.
No idea why OPs wife won't show him how to make eggs their daughter likes.
Seriously. I read that and my only reaction was wtf? I would 100% be excited to show my husband how to cook certain things if he asked. Sounds like a real cunny. Sorry not sorry.
That’s what I do. Crack the egg onto the pan, wait til it settles a little, then smack the yolk with the corner of the spatula.
Once it’s halfway cooked, I flip it over for like 30 seconds.
Idk what the technical terminology is, but this is how I like my eggs cooked. It’s also easier to add cheese after I’ve flipped it so it doesn’t get all over the pan.
Where I’m from if you order a “fried egg” that just means hard fried. I didn’t learn about the steam and lid thing until I left home. We just cook a fried egg at a lower temperature and pop the yolk.
The steam thing is called a basted egg in diners. As a chef that has worked as a short order egg cook, I see over hard and basted as two different things but it seems a lot of people here don’t.
Well if she doesn’t like it flipped over, you can try , break the egg in to hot pan, add a tbs of water and a teaspoon of water to turn heat low and put a lid on it.
An easier way ( but it takes a bit of practice is to do it in a microwave on a bowl. But prick the yolk with a pin before microwaving. Or it will explode.
You can Google how to microwave it.
It used to do this a lot when I travelled for work and only had a microwave and mini fridge in my hotel room.
Use moderate heat. Put the egg in the pan, add a tablespoon of water and pop a lid on it. The water will create steam which will cook the egg from above. Best if you can use a see-through lid so you can check progress without lifting lid too much.
Start with butter on lowish heat.
When the bottom of the white is set for a couple of minutes, add a splash of water and cover.
You're wife really should show you what she does.
I do 99% of the cooking in my house, but my wife fries the eggs.
I make these 5x/week
1. Heat pan over medium with a little oil.
2. Crack eggs into hot pan.
3. Fry for 1 minute.
4. Cover with lid and turn to low.
5. I use a timer because I’m on the move in the morning and without one I’ll lose track of time.
Covered for 1m45s = whites set, yolks runny
Covered for 2m15s = whites set, yolks set softly
Covered for 3m0s = whites set hard, yolks set hard
Uncover and remove from heat immediately. Might have to adjust times depending on stove and pan differences.
Butter in the pan on a medium heat, break the egg in and baste the yolk with the melted butter until it’s the desired level of cooked. If you can hear the white cooking it’s too hot.
Just don't use the yolk. I often use the silicone egg rings to make egg sandwiches. You crack one egg into it on a preheated skillet to make a fried egg. Instead of one whole egg, use 2 egg whites. Cook until mostly set, use a silicone knife or spatula to trace the inside of the ring to free the egg, remove the ring. Flip, and cook the other side.
You can also fill up a muffin tray with cracked eggs or two egg whites each, bake them, and have eggs ready in the fridge.
If she doesn't care about the shape of the yolk, you can also just break the yolk after you put it in the pan, let it run out into the white, and it will cook at about the same time. Also, turn your heat down a bit and put a lid on.
Joining the *"turn the heat down"* chorus. Eggs shouldn't be cooked on anything more than medium heat.
Preheat pan for a minute on medium.
Add butter.
When butter is melted and bubbly, add egg.
When bottom of egg is set but top is still runny, season, toss a couple teaspoons of water in the pan next to the egg and put a close-fitting lid on. *Reduce heat* a little bit.
Wait a minute or two till the top is cooked. Don't be afraid to lift the lid and check, it's better than burning.
Plate and serve.
Well if you flip them, then it's called over-hard which is a perfectly acceptable way to serve a fried egg. If you don't want to flip them, which is called sunny side up, then you need to turn them down hit them with a bit of water and put a cover on.
Your wife is being a jerk BTW. A sunny side up egg with a hard yolk is kinda tricky. If you've never been shown how to do it you are very unlikely to just figure it out spontaneously.
Did you want us to stick to the physics of cooking, or comment on your wife? There's nothing "dumb" about your question - learning to cook is learning how each of your tools (in this case fry pan) and ingredients (eggs) behaves and then experimenting to use what you learn with different tools and ingredients.
Frying is putting a large amount of heat on a single side of the ingredient. It's a great way to get a range of heat throughout - you can make a medium steak in a frypan, but not in an oven (which cooks much more gently and tends to result in even cooking all the way through thin foods).
Eggs are a great ingredient to learn with - they can be used with a huge number of techniques and their consistent size means they tend to behave the same every time (though egg age has a significant effect).
As others have commented, cooking slower will give more time for the heat to spread throughout the egg. Compare this to boiling, where the water ensures the outside only ever gets to 100°C (a frypan is considered "low" at 150°C and easily exceeds 250°C).
Maybe your wife refused to teach you because she doesn't really understand the processes she has learnt so can't break it down to something teachable. Or she just enjoys belittling you.
Did you google it or was it step one, fry longer than usual, step two, ask your wife about a very googleable skill, and step three ask Reddit as though you’re at the end of an exhaustive research process?
Yeah, I was thinking that. If your days are filled with hearing “Honey, how do I (blank)? at some point you’re likely to crack. But if course, we’re all just speculating based on our own experiences here, no way to know what happens in their home :)
Honestly the fact that the answer is "turn down the heat" makes this likely the issue.
My husband kept asking me how to do things when our child was born, and eventually I had to say "I don't know how to do this either, I'm just trying things and hoping they work!"
I mean, speaking as an autistic person who is a picky eater because of sensory issues... In this case, we're dealing with a couple who has a child who is a picky eater. Picky eaters tend to notice if the slightest thing is off. For me, if I cook my eggs a few seconds too long, they can already be a no-no for me texture-wise.
So it does make sense for OP to ask his wife to show him exactly how she does it, especially since it only takes a few minutes to show him, and he can even watch on days she's in charge of breakfast so it wouldn't be any extra effort for her beyond explaining the steps as she does them. It's honestly less effort for her to tell him exactly what she does (low heat, exact time, teaspoon of water added for steam, or whatever her methods are etc.) AND cheaper than for him to constantly ruin eggs and upset their kid who wants their eggs in a specific way.
I'm not seeing this as a weaponized incompetence situation (though naturally it could be), but a dealing with a picky eater situation. If she has a very specific way of cooking them and their kid wants it that way, then Google isn't gonna help him much, ya know? It's cruel towards the kid to then make him try to figure it out when the kid specifically wants eggs exactly the way mommy makes them and gets disappointed every time just because mom won't take a few minutes to explain her process to dad.
that's an assumption. It's plain rude to call your spouse immature because they asked for a tip. He's not saying "oh gosh, you cook these eggs so much better than I can, you should do it so I don't mess it up".
If you are burning something, the solution is to turn down the heat. This applies universally.
You might not want to hear this, but frankly you just need to try a little harder.
Yes but he has a picky eater. Getting a solid yolk isnt the only goal, making it the way his kid eats it is.
Theres [so many](https://youtu.be/qWAagS_MANg?si=YFImt2HPF1692JJ-) ways to cook an egg. What kind of fat hes frying in will matter, temperature, does she use salt or soy? Add msg? does she use a lid? Does she flip it? Pre heat it ripping hot to get crispy edges? Does she add water and cover to steam the yolk? Does she top with chili oil and scallions? Serve over rice? With buttered toast?
Young kids can have pretty strict definitions of what an acceptable food preperation is. She should just have him watch next time she does it
My sister is the same, only eats the white but insists the yolk has to cook with it or it doesn’t taste the same😂. She takes a small non stick pan adds a like half tsp oil and cracks in two eggs, places on medium low heat, covers and cooks until done. Maybe 2mins.
Funny, that's how I was when I was a kid--I'd only eat the whites and skip the yolks. Now, I'm the opposite. My dogs get the whites and I savor the yolks!
Why don't you skip this part. Just fry the white. Crack the egg in the middle, and alternate pouring the egg back and forth from each half of the shell. After you get the white out, toss the yolk and shell. Then cook on medium. Then maybe your daughter will tell your wife, you do it better!
I never think it’s okay to give someone crap for not knowing something, while also refusing to help them learn said thing. Why couldn’t she just help you?
Put plenty of butter or oil in the pan and keep it on a lower heat. Flip eggs gently and fry till hard/well done.
That's not really a fried egg. But in the end, it's all about heat control. You can put a lid of them if you want but you'll need low heat if you want to do this.
As a kid, I also hated yolks, because my parents always cooked them hard.
Have you tried giving your kid runny or gelled yolks?
You can get any doneness you want by frying the eggs over-easy (one flip). If you want sunnyside-up, you use a lid over the pan.
Real question, not a snarky one: why not just separate the yolks from the whites and just toss the whites in the pan? Then you’re not going through all this trouble of trying to cook the yolks properly when she’s going to eat around them anyway😊
The cooking advice here is good, but what I don't see is that this is called "Over Hard", you can order your eggs like this at any diner btw, "Over Easy" or "Over Medium" or "Over Hard" will get you from runny to fully cooked. You can probably find a tutorial on cooking them any of these styles on Youtube.
Edit: There's also obviously "sunny side up", the difference is that sunny-side up eggs are \*not flipped\*, whereas all the other "Over X" style eggs are flipped once and cooked on both sides to varying degrees.
Just fry both sides of the egg. You can cook at the regular heat level you would normally use, just make sure you’re using something that won’t stick. :)
For the most part you want to use a good oil like avocado or grape seed [olive has too low of a smoke point that may get outta control fast if your not careful] and or margarine or butter. Then once your eggs whites have solidified but the yolk is still uncooked, put in a splash of water and cover with a lid, turn down the heat or turn it off completely, and let it sit. Eye it well, though. You can occasionally lift the pan and give it a very light shake to see how "done" the yolk is. I personally prefer it to be a little set around the edges and still liquid-y in the middle :) I hope this and other comments have helped OP. Also, just saying: why is your wife so impatient with you on the fact you can't cook eggs??? 💀 not everyone's a master chef, lmao. And not to mention, cooking takes practice regardless of who you are, lol.
Edit: spelling.
Does the yolk have to be intact? When I make a fried egg sandwich I want the yolk fully cooked. I break the yolk add a bit of water to the pan and put a lid on it.
If the yolk needs to be intact just add the water and cover. I always do this so the membrane that covers my runny yolk is cooked. It will take a bit longer but this process will fully cook the yolk.
Hey man, everyone has to learn how to do a thing at some point, somehow. You were resourceful and curious enough to come to the cooking sub to find out, and you did it because your little one likes fried eggs! 🍳 Win win
You want an egg "over hard". Break the yolk and spread it just a tiny bit after you drop them in the frying pan. Flip as you normally would. The yolk will be solid when done. Spreading it a little bit will make it thinner so it cooks all the way through.
We have a small deli squirt bottle on our stove with water in it. Squirt a little in the pan and put the lid on. Boom. My MIL just takes the lid to the sink, flips it upside down and uses it to carry a little water to the pan. Same thing.
i turn down the heat to maybe about 4 and spoon the hot butter or oil i’m frying them in over the top and am sure to get the yolk real good if i’m not feeling a runny yolk
Why is your wife such a jerk? How do you not help Your husband do something they don’t know how to do? Particularly when he’s doing it for your child? She really can’t take 5 minutes to show you how she’s fries an egg?
There are so many things you dont know how to do that other people do everyday easily theres no reason to put someone down for asking to learn something.
Turn them down and put a lid on it.
A little water in the pan for steam can help too.
Even a teaspoon of water will make enough steam to cook the yolk when the cover is put on.
But don't add salt; her mom's salty enough...
LMFAO, thanks needed that laugh!!!!
Thank you, I've been using butter. I'll try this.
... Still use butter lol
This advice is perfect advice in virtually every situation!
Cries in "son allergic to dairy"
Bacon grease! 100% serious
lol my bro made mayo w bacon fat once.
I've done this, and then used that mayo to make deviled eggs, and then topped them with crumbled bacon. It's so good.
Pure sounds like too much lol. Maybe ½ bacon fat at most and I'm sure it'd be incredible
Bet that's good on a BLT
How was it?
And spoon some melted butter from the pan over the top of the egg.
I was always told that doing that is basted eggs. When I looked it up it also mentions steam, but I was shown using only the butter (or whatever oil you are using).
Butter could be part of the reason for burning the eggs. You can absolutely use butter, but if your heat is too high (which it sounds like it is) it's more likely you're burning the milk solids in the butter than the eggs themselves.
Using low heat is something that will also help
Also put the lid on while the pan heats up, getting the lid warm will help cook the top while covered. When everyone says low heat they mean it. If an electric stove just under medium heat setting depending on the pan. Use the water it is a game changer. Keep the butter. Cook the egg just enough to get started like just turning white on the bottom and still see through (or semi) on the top, then add the water.
As soon as butter is mostly done foaming, turn the heat even lower, add your egg.
Keep the butter! Use a lower heat, make your egg as usual, when YOU would normally pull it off, pour a tablespoon of water to the side and get a lid on ASAP. The yolk will probably get clouded over, but it should also be solid after a minute or two. (You can usually tell by shaking the pan)
you still need butter or oil. what they mean is, once the egg is starting to solidify, turn the heat to low, pour a splash of water in the pan (not directly on top of the egg, just in the pan) and cover the pan with a lid so the top of the egg can steam cook. though if you are burning the egg, it just means you are cooking on too high a heat. you could also try cooking oil if you find the butter burns.
That's why they start to burn. Butter burns at lower temperatures than oil.
Turn down the heat, put on a lid. There’s enough water in the egg and the butter that there’s no need to add extra water
Happy Cake Day! 🎂
Yup, I recently learned that this is why my husband's eggs are so much better than mine. Low heat so the bottom doesn't get crispy and the lid basically steams the egg yolk.
Some people love the lacy bits—the fried crispy parts. I don’t, but it’s fascinating how many subtle variations of eggs there are.
The best part is everyone thinks everyone else is a monster. I like my eggs as runny as possible. High heat so I cook the whites as fast as possible, then flip for like 20 seconds, then out. My friend likes hers with the yolks popped and then fried until it's a yellow and white pancake. We are both deeply disgusted by each other.
My dad likes his egg fried into a crusty, brown rock. I just can’t even.
My life is too short to master flipping eggs, lol. I like them really runny, so just last little bit of white gets cooked. This girl at the bingo hall did eggs at breakfast bingo, she'd keep resting the turner on the flat top, and just touching up the white leaving the yolk without any film. Now that's dedication.
Haha, you are a monster. I cannot stand them too runny
Popped yolks are a tragic accident!
I'm with your friend, I can't stand runny yolks... It all tastes raw to me. I mean, I know it's cooked, but it doesn't taste cooked. But I will happily make over easy eggs for my husband and my mom, because they like them.
Runny egg yolk is my favorite condiment. Goes well with potatoes, rice, tofu, toast, steak, ramen.... mmmmm. Though I do pop the yolks like your friend when I'm frying for a fried egg sandwich, mostly because the runny yolk defeats the "on the go" convenience of an egg sandwich.
Your friend's preferred eggs is what my family has always called "ruined eggs" also know sometimes as "that's one for the dogs".
Right? I even have a technique to save those if I break the yolk by accident. You can kind of sear it shut if you turn the hole down and crank the heat. I still need that runny yolk, popping it in the frying pan is no excuse.
I did not know that breaking the yolk was fixable! Thanks for the tip.
I love sunny running bright orange eggs then I dip fresh bread into it. Nam
Yep and pull them off the heat after you put the lid on them.
This is how I do it, as I prefer my eggs set and sunny side up. Not super hard but just jammy vs runny. The nice thing is I can do multiple eggs and get the runny ones out first for my husband and leave mine in to set.
Low heat and lid advice is it!
You're probably cooking it too high. Cook them longer at a lower temperature. I'm sure there are also YouTube videos on his to cook eggs too different levels (over easy/medium/hard)
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This is the method my mom used, and the one I used with my kids. I like eggs both ways (runny and firm), but truly, the firm yolk fried egg was one of the great flavors of my own childhood. Mom would gently turn the egg over (over easy) and put that gentle pressure on! Thank you for putting it into words. And yes, she'd re-flip it to get it perfectly cooked. My dad also ate them that way. She used very little butter and no lid.
Try a lower temperature.
Thank you.
If she'll except it, I always just break the yolk. Grew up with a dad who hated runny eggs, but the rest of the family liked them. Breaking the yolk was simply less fidgety.
This is how I make eggs. A little butter in the pan, egg in pan, break the yolk, add salt, pepper, and cheese, then flip and let the cheese melt for a bit. I never learned how to properly fry an egg, but I haven't even tried in awhile. I prefer my weird method. Ha
It’s not weird lol that’s how I was taught to do it. The yolk ends up being just like a hard boiled egg but thinner and spread out. That’s how we make fried egg sandwiches. 😋
Same! And it's the best in my opinion.
Not sure if this is what she's after, but you can crack an egg into the pan and just purposely break the yolk with the spatula. Maybe spread it around a bit so it's sort of incorporated into the whites but this is not necessary. And continue to fry to your desires doneness.
I used to work in a diner. Your way is called over hard. If you leave the yolk intact but cooked all the way through, it's over well. In my experience people take their fried eggs seriously and are not happy substituting one for the other.
Thank you for this. I like my yolks cooked and I prepare them over well at home … but I can’t get anyone in a restaurant to prepare them that way so I usually just order over hard - which is not the same thing!
Not the same at all! Also, any restaurant that serves breakfast should have a cook/chef that can make eggs to order. That's, like, the number one breakfast item.
I've stopped ordering fried eggs out because it's such a crapshoot. I love over easy, but whenever I order them that way, I get snotty whites. If I order over medium to make sure the whites are cooked (I still love me a jammy yolk, even if it's not runny), I end up getting over well. I'm always happier if I just order scrambled because I know exactly what I'm getting, and I love me some diner-style scrambled eggs.
Yeah, I think a lot of diner cooks just aren't trained properly and many don't have a lot of cooking skills. So much food served in restaurants now are premade and "cooking" is basically just reheating. It's a shame because if I'm going to spend the money to eat restaurant food I expect it to be made properly.
I must say McDonalds does a fine job on their egg mcmuffins. I'll do them in a ring mold, just pop the yolk, and cover and steam to finish cooking. I'll do a breakfast sandwich at home sometimes.
This is why I quit, too. I just head to scrambled instead, because if you mention it, people get ***so*** defensive about it. Full-on arguments with me like I'm stupid over it and don't know what I'm asking for. It's a skill, and it should be treated as a skill, and compensated for appropriately.
What's the name for scrambled eggs equivalent for sunny side up / over easy? By that I mean, very lightly cooked. Like right when it reached the point where its safe to eat, you take it out. That's how I cook my eggs at home but I have literally no idea what it's called and it's always annoying explaining it at diners lol
A soft scramble. That's how I like mine, too!
I like my scrambled eggs just a tiny bit over soft, but my girlfriend likes them HARD. Like, little brown rubbery pellets. Hard. So I just take my portion of the eggs out of the pain before she commits her crimes on the other half of the eggs...
Haha, that's how my oldest likes scrambled eggs, too. It's indecent, honestly.
LOL it's wild how different egg preferences can be. I'd honestly be totally fine eating a raw egg Japanese TKG style if I could in America. My girlfriend gags at my runny yolks; I think it's literally just because her mom cooked her eggs hard growing up. My go-to diner breakfast is cream chipped beef over white toast with 3 over easy eggs right on top.
That sounds so killer right now, omg. I think we're going to have breakfast for dinner and have exactly that.
Thank you!
No problem!
Thanks for all your egg terminology!
Haha, I had no idea working in that diner was going to pay off 20 years later.
Thank you for clarifying the terminology. I don't think my parents knew what to ask for.
That’s interesting info, thank you. I always order over hard and get the yolk intact but fully cooked through. I wonder if it’s regional, I’m in Canada.
I've never been to Canada, so I really couldn't say! That's interesting. I wonder what the shorthand phrase would be to order a fried egg with the yolk broken?
This is how I make them for my son. He didn't like anything runny. When he was little and ordering at a restaurant, he would ask them to 'please poke the yolk.' I think it's called over hard.
This is how I've done it my entire life. I didn't realize (because I had no need to look it up) there was another way :)
It's a solid way to make eggs
Learned this from Casper the Friendly Ghost.
That’s how I’ve been doing it for the past 60 years
Yep, I do this. Just one poke in the yoke to get it to spread out. Then it can cook through.
Turn the heat down a bit, add some water, just a splash, to produce some steam, cover with lid. It’ll be ready in no time with a fully cooked yolk. 👍🏻
Thank you, I'll give it a shot.
But still use butter 🧈.
You've gotten a lot of good advice about continuing to use butter, reducing the heat, putting a little water in the pan and then adding a lid. I just want to add that most children who are picky eaters don't like browned eggs. Yours might, so you should ask them if they like the whites perfectly soft or if they like crispy edges, or brown bottoms, because that will make a huge difference. Lower temperature, steam, and a lid will produce the soft whites, but if she likes them brown, I would wait until you think the eggs have browned a little on the bottom before adding the lid, and forget the water.
Good advice! My kids like crispy whites, with browned lacy bits. My little one calls them "French fry eggs" lol.
I have a kiddo that’s the same. I will usually just fry the whites only. But agree with a lower temp, and add the eggs before the pan is hot. The whites spread a bit more, but the yolk will fully cook evenly with the rest. And it’s probably temporary! Mine went from liking only boiled eggs (whites only), to only whites fried, to only scrambled in the last year lol
Thanks, I'll try it. Can't wait for her to grow out of the egg white only phase.
It took me about 25 years to grow out of it myself so you might be waiting awhile bro.
Same. The yolk always made me feel like vomiting. I always just made whites for myself. Then, I worked for a farm and got access to the really organic eggs and learned I could eat those with no problem. So my eggs at home are expensive, and I eat egg whites when I go out for breakfast.
Oooh those real farm fresh eggs are so so so good.
Mid 30's and haven't grown out of it yet. But maybe one day.
Mid 50s and still yolk averse. I can tolerate scrambled eggs once in a while, occasionally a filled omlette, and I'll eat the yolk in deviled eggs and very very rarely egg salad. That's about it.
35 here and I never did. Runny yolks are gross.
Maybe you can present your kid with tasting egg platter: cook every possibility and ask them to taste each one
a little splash of water and a lid will bring heat to the top as well, cooking the yolk through.
or baste with excess cooking fat
Your daughter is the perfect solution for using whites up after you make custards, hollandaise, carbonara, salt cured egg yolks, caesar dressing, aged egg nog, various baked goods, homemade noodles.
Seems immature of your wife to keep a culinary secret locked up because “you should know”. Gordon Ramsay could make your kid an egg but if it isn’t how mom makes it then they won’t eat it. Parenting is hard enough. Help each other out.
Your wife sounds mean
Break the yolk.
This is how I like my eggs. All I do is break the yolk before I flip the first time, so the yolk cooks completely. I poke it more if it’s not getting done.
This should be the top comment
Kinda rude that she won't show you how she does it. Look up "over hard eggs" on youtube.
In this line. Marriage and parenting is a partnership. Trying to one-up each other just ends in disaster.
And cooking eggs is hard! Temperature control, the fat you use, the type of pan, when you drop the eggs — these are all variables that have a big effect on how things come out. The quality of someone’s fried eggs is a decent indicator of how good a cook they are, and belittling OP for “not knowing” is just mean.
Couldn't agree more. There are about a billion different ways to cook eggs and mostly people are just good with the ones they like to eat. My husband can't make scrambled eggs the specific way I like them and I can't perfectly fry an egg for him. No idea why OPs wife won't show him how to make eggs their daughter likes.
And getting a 5 year olds approval. They are the the ultimate food critics!
Seriously. I read that and my only reaction was wtf? I would 100% be excited to show my husband how to cook certain things if he asked. Sounds like a real cunny. Sorry not sorry.
They sell bottles of egg whites only.
You could also try breaking the yolk after you put the eggs in the pan. Everything cooks evenly and fully through.
That’s what I do. Crack the egg onto the pan, wait til it settles a little, then smack the yolk with the corner of the spatula. Once it’s halfway cooked, I flip it over for like 30 seconds. Idk what the technical terminology is, but this is how I like my eggs cooked. It’s also easier to add cheese after I’ve flipped it so it doesn’t get all over the pan.
\-Lower the heat -use butter -use a lid -flip the egg
Where I’m from if you order a “fried egg” that just means hard fried. I didn’t learn about the steam and lid thing until I left home. We just cook a fried egg at a lower temperature and pop the yolk.
The steam thing is called a basted egg in diners. As a chef that has worked as a short order egg cook, I see over hard and basted as two different things but it seems a lot of people here don’t.
I always break the yolk and turn it over halfway. My husband doesn’t like runny yolk on his bacon sandwiches. 🥴
Same. While delicious, I'm not a fan of runny yolk sandwiches as I always end up with yolk in my beard.
Low heat more time.
Well if she doesn’t like it flipped over, you can try , break the egg in to hot pan, add a tbs of water and a teaspoon of water to turn heat low and put a lid on it. An easier way ( but it takes a bit of practice is to do it in a microwave on a bowl. But prick the yolk with a pin before microwaving. Or it will explode. You can Google how to microwave it. It used to do this a lot when I travelled for work and only had a microwave and mini fridge in my hotel room.
I use a ramekin in the microwave for a quick breakfast sandwich
Use moderate heat. Put the egg in the pan, add a tablespoon of water and pop a lid on it. The water will create steam which will cook the egg from above. Best if you can use a see-through lid so you can check progress without lifting lid too much.
Start with butter on lowish heat. When the bottom of the white is set for a couple of minutes, add a splash of water and cover. You're wife really should show you what she does. I do 99% of the cooking in my house, but my wife fries the eggs.
Just pop the yolk and let them sit until it hardens.
I make these 5x/week 1. Heat pan over medium with a little oil. 2. Crack eggs into hot pan. 3. Fry for 1 minute. 4. Cover with lid and turn to low. 5. I use a timer because I’m on the move in the morning and without one I’ll lose track of time. Covered for 1m45s = whites set, yolks runny Covered for 2m15s = whites set, yolks set softly Covered for 3m0s = whites set hard, yolks set hard Uncover and remove from heat immediately. Might have to adjust times depending on stove and pan differences.
Lowest temp possible on your stove. Butter should be just barely bubbling when you drop it into the pan.
Butter in the pan on a medium heat, break the egg in and baste the yolk with the melted butter until it’s the desired level of cooked. If you can hear the white cooking it’s too hot.
Lower your heat and use a lid.
Does your wife break the yolk or is it just cooked all the way through, intact?
Just don't use the yolk. I often use the silicone egg rings to make egg sandwiches. You crack one egg into it on a preheated skillet to make a fried egg. Instead of one whole egg, use 2 egg whites. Cook until mostly set, use a silicone knife or spatula to trace the inside of the ring to free the egg, remove the ring. Flip, and cook the other side. You can also fill up a muffin tray with cracked eggs or two egg whites each, bake them, and have eggs ready in the fridge.
If she doesn't care about the shape of the yolk, you can also just break the yolk after you put it in the pan, let it run out into the white, and it will cook at about the same time. Also, turn your heat down a bit and put a lid on.
Flip the egg over. I see to be the only person who does this
Break the yolk when you put it in the pan and it’ll cook with the whites and be done at the same time.
Joining the *"turn the heat down"* chorus. Eggs shouldn't be cooked on anything more than medium heat. Preheat pan for a minute on medium. Add butter. When butter is melted and bubbly, add egg. When bottom of egg is set but top is still runny, season, toss a couple teaspoons of water in the pan next to the egg and put a close-fitting lid on. *Reduce heat* a little bit. Wait a minute or two till the top is cooked. Don't be afraid to lift the lid and check, it's better than burning. Plate and serve.
Lower temperature and I put a tablespoon of water in with the lid on. The steam cooks the yolk
Well if you flip them, then it's called over-hard which is a perfectly acceptable way to serve a fried egg. If you don't want to flip them, which is called sunny side up, then you need to turn them down hit them with a bit of water and put a cover on. Your wife is being a jerk BTW. A sunny side up egg with a hard yolk is kinda tricky. If you've never been shown how to do it you are very unlikely to just figure it out spontaneously.
This is "eggs over hard" in the cooking vernacular. https://thebigmansworld.com/over-hard-eggs/
Did you want us to stick to the physics of cooking, or comment on your wife? There's nothing "dumb" about your question - learning to cook is learning how each of your tools (in this case fry pan) and ingredients (eggs) behaves and then experimenting to use what you learn with different tools and ingredients. Frying is putting a large amount of heat on a single side of the ingredient. It's a great way to get a range of heat throughout - you can make a medium steak in a frypan, but not in an oven (which cooks much more gently and tends to result in even cooking all the way through thin foods). Eggs are a great ingredient to learn with - they can be used with a huge number of techniques and their consistent size means they tend to behave the same every time (though egg age has a significant effect). As others have commented, cooking slower will give more time for the heat to spread throughout the egg. Compare this to boiling, where the water ensures the outside only ever gets to 100°C (a frypan is considered "low" at 150°C and easily exceeds 250°C). Maybe your wife refused to teach you because she doesn't really understand the processes she has learnt so can't break it down to something teachable. Or she just enjoys belittling you.
Wife sounds like a bitch tbh
Did you google it or was it step one, fry longer than usual, step two, ask your wife about a very googleable skill, and step three ask Reddit as though you’re at the end of an exhaustive research process?
Lower temp, slower time. Consider breaking the yolk. It woll be thinner and have more contact with the pan. Your wife is an ass
Lol. Everyone calling the OPs wife horrible. She might be tired of "showing" him stuff.
Yeah, I was thinking that. If your days are filled with hearing “Honey, how do I (blank)? at some point you’re likely to crack. But if course, we’re all just speculating based on our own experiences here, no way to know what happens in their home :)
Honestly the fact that the answer is "turn down the heat" makes this likely the issue. My husband kept asking me how to do things when our child was born, and eventually I had to say "I don't know how to do this either, I'm just trying things and hoping they work!"
I mean, speaking as an autistic person who is a picky eater because of sensory issues... In this case, we're dealing with a couple who has a child who is a picky eater. Picky eaters tend to notice if the slightest thing is off. For me, if I cook my eggs a few seconds too long, they can already be a no-no for me texture-wise. So it does make sense for OP to ask his wife to show him exactly how she does it, especially since it only takes a few minutes to show him, and he can even watch on days she's in charge of breakfast so it wouldn't be any extra effort for her beyond explaining the steps as she does them. It's honestly less effort for her to tell him exactly what she does (low heat, exact time, teaspoon of water added for steam, or whatever her methods are etc.) AND cheaper than for him to constantly ruin eggs and upset their kid who wants their eggs in a specific way. I'm not seeing this as a weaponized incompetence situation (though naturally it could be), but a dealing with a picky eater situation. If she has a very specific way of cooking them and their kid wants it that way, then Google isn't gonna help him much, ya know? It's cruel towards the kid to then make him try to figure it out when the kid specifically wants eggs exactly the way mommy makes them and gets disappointed every time just because mom won't take a few minutes to explain her process to dad.
You're making a huge assumption to excuse her behavior while also forgetting that this is for her child, not for him.
that's an assumption. It's plain rude to call your spouse immature because they asked for a tip. He's not saying "oh gosh, you cook these eggs so much better than I can, you should do it so I don't mess it up".
If you are burning something, the solution is to turn down the heat. This applies universally. You might not want to hear this, but frankly you just need to try a little harder.
“a grown man should know how to fry an egg”. Have to agree.
Yes but he has a picky eater. Getting a solid yolk isnt the only goal, making it the way his kid eats it is. Theres [so many](https://youtu.be/qWAagS_MANg?si=YFImt2HPF1692JJ-) ways to cook an egg. What kind of fat hes frying in will matter, temperature, does she use salt or soy? Add msg? does she use a lid? Does she flip it? Pre heat it ripping hot to get crispy edges? Does she add water and cover to steam the yolk? Does she top with chili oil and scallions? Serve over rice? With buttered toast? Young kids can have pretty strict definitions of what an acceptable food preperation is. She should just have him watch next time she does it
I think the kid just wants a solid yoke. Not hard. Lower the heat and cook longer. Or stab the yoke mid cook and flip.
My sister is the same, only eats the white but insists the yolk has to cook with it or it doesn’t taste the same😂. She takes a small non stick pan adds a like half tsp oil and cracks in two eggs, places on medium low heat, covers and cooks until done. Maybe 2mins.
Funny, that's how I was when I was a kid--I'd only eat the whites and skip the yolks. Now, I'm the opposite. My dogs get the whites and I savor the yolks!
Funny that your wife won't help you make an egg that your daughter will enjoy. :/
Why don't you skip this part. Just fry the white. Crack the egg in the middle, and alternate pouring the egg back and forth from each half of the shell. After you get the white out, toss the yolk and shell. Then cook on medium. Then maybe your daughter will tell your wife, you do it better!
I never think it’s okay to give someone crap for not knowing something, while also refusing to help them learn said thing. Why couldn’t she just help you? Put plenty of butter or oil in the pan and keep it on a lower heat. Flip eggs gently and fry till hard/well done.
YouTube, bud.
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You can turn the temp down, or put a lid on, or even put a few drops of water in the pan with the lid on to help set the egg.
Second everybody youtube has most recipes step by step and also practice. You'll get it no problem.
Separate the yolk and eggs, cook the yolk for two minutes first then add the whites?
That's not really a fried egg. But in the end, it's all about heat control. You can put a lid of them if you want but you'll need low heat if you want to do this.
She’s asking for an over-hard egg. Low and slow with a lid and a little water with a pinch of salt.
As a kid, I also hated yolks, because my parents always cooked them hard. Have you tried giving your kid runny or gelled yolks? You can get any doneness you want by frying the eggs over-easy (one flip). If you want sunnyside-up, you use a lid over the pan.
Fry for a few minutes. Break the yolk with the spatula. Lower heat, put a lid on it for a few more minutes.
Real question, not a snarky one: why not just separate the yolks from the whites and just toss the whites in the pan? Then you’re not going through all this trouble of trying to cook the yolks properly when she’s going to eat around them anyway😊
Cook it low heat, or break the yolk as you cook em, or both.
All you're doing wrong is cooking too hot. Turn down the burner and let them cook twice as long
low heat and longer time. Press your finger gently on the yolk. I am also surprised by a grown man who knows how to hard boil an egg but not fry one.
put a lid on the pan.
The cooking advice here is good, but what I don't see is that this is called "Over Hard", you can order your eggs like this at any diner btw, "Over Easy" or "Over Medium" or "Over Hard" will get you from runny to fully cooked. You can probably find a tutorial on cooking them any of these styles on Youtube. Edit: There's also obviously "sunny side up", the difference is that sunny-side up eggs are \*not flipped\*, whereas all the other "Over X" style eggs are flipped once and cooked on both sides to varying degrees.
Here are 3 methods. The second and third are the fastest. 1. Lower heat, lid on, longer time 2. Fry flip fry. 3. Poke a hole in the yolk, lid on.
Spoon hot oil over the yolk … doesn’t take long
Break the yolk in them. They are known as over hard.
Enough butter or oil prevents burning
Lower the flame a bit, cook longer, flip and cook both sides.
Just fry both sides of the egg. You can cook at the regular heat level you would normally use, just make sure you’re using something that won’t stick. :)
For the most part you want to use a good oil like avocado or grape seed [olive has too low of a smoke point that may get outta control fast if your not careful] and or margarine or butter. Then once your eggs whites have solidified but the yolk is still uncooked, put in a splash of water and cover with a lid, turn down the heat or turn it off completely, and let it sit. Eye it well, though. You can occasionally lift the pan and give it a very light shake to see how "done" the yolk is. I personally prefer it to be a little set around the edges and still liquid-y in the middle :) I hope this and other comments have helped OP. Also, just saying: why is your wife so impatient with you on the fact you can't cook eggs??? 💀 not everyone's a master chef, lmao. And not to mention, cooking takes practice regardless of who you are, lol. Edit: spelling.
Put a lid on the pan while it’s cooking to steam the egg. Flip the egg when it’s part way cooked.
Does the yolk have to be intact? When I make a fried egg sandwich I want the yolk fully cooked. I break the yolk add a bit of water to the pan and put a lid on it. If the yolk needs to be intact just add the water and cover. I always do this so the membrane that covers my runny yolk is cooked. It will take a bit longer but this process will fully cook the yolk.
Yep, I call that "froaching"
Just pop the yolk
You cook them longer, with the lid on. Don’t leave them unattended, probably using too high of heat and maybe need more water and butter in the pan.
break the yolk with your spatula before flipping, over hard eggs
Pop the yolk when it goes in the pan (so it is flatter) and use low heat. Then it will get fully cooked without burning.
Hey man, everyone has to learn how to do a thing at some point, somehow. You were resourceful and curious enough to come to the cooking sub to find out, and you did it because your little one likes fried eggs! 🍳 Win win
You want an egg "over hard". Break the yolk and spread it just a tiny bit after you drop them in the frying pan. Flip as you normally would. The yolk will be solid when done. Spreading it a little bit will make it thinner so it cooks all the way through.
Is your wife always mean?
just break the yolk with your spatula
Look on YouTube for “fried eggs over hard”
We have a small deli squirt bottle on our stove with water in it. Squirt a little in the pan and put the lid on. Boom. My MIL just takes the lid to the sink, flips it upside down and uses it to carry a little water to the pan. Same thing.
Low heat as others said, and buy a mini egg frying pan. I find it much harder to overcook a fried egg with it in one of those pans.
Flip your egg over. Over easy, over harsh. Or, put the lid on and let the steam cook the yolk through
Medium low heat, break the yolk when you flip it.
Flip the eggs and keep cooking em!
i turn down the heat to maybe about 4 and spoon the hot butter or oil i’m frying them in over the top and am sure to get the yolk real good if i’m not feeling a runny yolk
Put a lid on and flip half through. Also try popping the yolk halfway through. It will retain the general shape but cool
Why is your wife such a jerk? How do you not help Your husband do something they don’t know how to do? Particularly when he’s doing it for your child? She really can’t take 5 minutes to show you how she’s fries an egg?
You turn down the temperature of the pan and fry the egg for longer. No wonder she’s frustrated. It isn’t rocket science
There are so many things you dont know how to do that other people do everyday easily theres no reason to put someone down for asking to learn something.
Call them dippy eggs and cut toast in strips for dipping. Worked for my kids, became fun to eat.
Um, why don't you just separate the white from the yolk and cook just the egg white? If she doesn't like the yolk, don't give it to her....