The Incredible, Edible Egg - Egg Facts & Trivia

How to...Make a Perfect Fried Egg

 

After watching that, I think I'll have fried eggs for lunch again---over "easy" according to him. It's not as "easy" as he makes it look (for me) to flip them anymore.

 

I think the scrambled eggs I made this morning looked a lot better than his perfect fried egg.

 

You hit the nail right on the head I think!. Lack of confidence.

 

I knew what you were going to say, before you said it.

 

Flipping Eggs: Fear and Doubt
"Everything you want is on the other side of fear. Breakfast or something so much, much bigger."

 

"Two posts....over easy"!

 

Shaking it - the French omelet

 

@Nancy Hart
Frying anything: the bane of healthful cooking! My eggs are done with NO added fat of any kind. To start, an egg (or 2, or 3) is broken into a Corning-ware bowl, sprinkle of salt & pepper added:




Then beaten a bit:





Then, it is placed here:



Given (for 1 egg), only 25 seconds on HIGH, it looks like this:



Given only 20 seconds more, it is done, a perfect omelet:



Cut it up and enjoy! Any variation may be used; small pieces of ham, lunch meat, or topped with cheese after the "first hit".


Least amount of fuss, little clean-up, no, it won't explode! Omelet in less than 1 minute!

 

Cute idea for serving hard boiled eggs. Guess the feet are made from carrots.

 

@Bess Barber So, will you try it?
Frank

 

I'm allergic to eggs. Haven't had one in over 30+ years. Egg substitute for baking is fine.

 

Exactly how I like eggs. Fried with a little crispy edge and runny yellow. The little black specs hopefully from bacon grease frying in the pan prior to the eggs.

I'll have these and 2 slices of toast with butter.

 

That looks like coarse ground black pepper, Nancy.