Perfect Fried Egg Tips and Tricks

Something as simple as fried eggs can be a challenge to make to perfection. With my simple tips and tricks you can get predictable results every time. Few simple things to remember are to get your oil hot before adding the eggs. You can use any cooking oil you like. Main thing with cooking oil is to know its burn temperature so you don't get it to hot accidently and give it a burned flavor. I use peanut oil here since it has high burn temperature and one of my tricks is to get the oil hot. Olive oil works well with this also and is a very healthy for you. Just be aware that olive oil has low burn temperature. If you like and eat bacon it is also great to first cook the bacon in the pan and then drain some of the fat and replenish with cooking oil of your choice as I do in this video. With this technique you also have total control as to how well done you like your eggs. With tips I share in this video you end up with perfectly fluffy cooked egg white with perfectly runny yolk. Done to perfection. Hope you enjoy this video. If you do please remember to like and subscribe since it motivates me to continue to make more educational and fun video's.

[@johanapulido3821]

That was an egg-celant recipe!!!

[@dinovalbone]

@@johanapulido3821 😂😂😂

[@jennamichaud-bonyadi594]

These turn out so tasty. I hate when there’s raw or runny egg white on top and this eliminates that without flipping and risking over cooking it or breaking the yolks.

[@dinovalbone]

@@jennamichaud-bonyadi594 Thank you for your kind comment. I agree with you on that.

[@es2056]

It is better to crack the egg on a blunt flat surface and not on a sharp edge. This will minimize shell fragments from ending up on the egg.

[@dinovalbone]

@@es2056 Great idea. Will try it next time. Thank you for watching and the tip. 👍

[@fv1291]

I was out of oil, so used a pound of buter. 😊

[@dinovalbone]

@@fv1291 I love it. How did it turn out? I bet you it was delicious.

[@vinman6714]

By putting a cover on the pan, you'll accomplish the same thing. Less oil, less fuss IMHO.

[@dinovalbone]

@@vinman6714 I use to do it that way but this way it comes out tastier. Try it and you’ll see what I mean. Thanks for the comment.

[@lindencamelback2305]

I was wondering how you were going to get the eggs out. Also, how do you turn the eggs over? Just flip them? Looks dangerous.

[@dinovalbone]

@@lindencamelback2305 the whole idea is to not flip the eggs. What you get by flipping is a over easy cooked egg. This is a sunny side up and over easy hybrid. Where you can cook the side up to your liking. I just use a spatula to take it out. If you have adequate hot oil and cook it properly it won’t stick to the pan. Thank you for watching and your comment.

[@D.R.Z.]

You have a video off how to make perfect eggs and that's the picture you use lol those are so far from perfect that they might be a drone

[@dinovalbone]

@@D.R.Z. Thank you for taking the time to write a comment.

[@scramblendan]

I like your way of cooking an egg. I have seen where people make a stainless pan non-stick by preheating and adding oil but my experience is hot and miss using that tactic and I don't like using pam....any advice?

[@dinovalbone]

@@scramblendan Thank you for your kind comment. Do you preheat the pan by itself and then add oil? Oil has to be hot before you add the food not just the pan. Do you use enough oil to cover the entire pan? So heat up the oil with the pan. Stainless pans are tricky to use. This is what I have found using stainless pans through out the years; -add food when oil is pretty hot. -make sure you use plenty of oil to cover the pan. -the more you use your pan less sticky they gets as you use it. -let what ever your cooking cook/sear for a bit before you try to flip it. Flipping it to early is where I run into problems.This is probably my best advice. You want the surface of food your cooking to form that seared protein layer between pan and food before you flip it. That makes it separate from the pan easier. It’s kinda like grilling on your bbq. You oil the grids, add food, let it cook for a while before you flip the food. Otherwise it’ll stick to the grids. -To flip the food I use a thin metal spatula to get under the food and scrape the pan. Don’t be afraid to be aggressive. That’s the nice thing about using stainless. You can’t damage it or scrape harmful coating in your food. That why I came up with this technique. The yolk would brake when I would try to flip the egg too early. This way it never does since we don’t flip it early and top and bottom cook at the same time. Also since you cook the pan side of food longer it separates from the pan and makes it easy to remove. I should have shown that in my video but I missed it. Finally no matter what you do once in a while it’ll stick to your stainless pan depending on what your cooking and all of the above factors. Just like it can with slightly used Teflon pans. Hope that helps. Let me know how it goes or if you have more questions.

[@russlehman2070]

For eggs, I prefer a seasoned cast iron or carbon steel skillet to stainless. You still need to have the pan and oil hot before you add the eggs, but you will get less sticking than with a stainless pan.

[@dinovalbone]

@ I am going to try that. Thanks for the tip.

[@timrapp6135]

But I was desperately waiting to see how to get them out of the pan! . . .

[@dinovalbone]

I realized that after I posted the video that I should have removed it from the pan and done a taste test. My bad on that part. If you have enough oil and is hot enough the eggs will not stick to pan. I use a thin metal spatula to get under the cooked eggs. Also the yolk was nice and runny inside. Thank you for watching and your comment. Perhaps I should do a part 2 and show that. 😊

[@molerot]

Why put salt and pepper on then wash it off with more basting

[@dinovalbone]

@@molerot Good point. Some of the salt and pepper washes off and dissolves into the oil which flavors it. As you re baste you are reapplying the spices. Another way is to salt and pepper at the end to avoid that. Thank you for your comment.