Comments on: How to cook perfect fried eggs – EVERY single time

By: mattmanning

mattmanning — Tue, 25 Aug 2009 21:50:11 +0000

This method sounds cool. I've never tried the water method before, but I think I'll experiment tomorrow morning. To other commentors, I don't think Pam is that bad for YOU, but it will TOTALLY F-UP hard-anodized cookware. It's safe for Teflon afaik. I use real butter or left-over/rendered bacon fat.

By: timrangitsch

timrangitsch — Fri, 21 Aug 2009 21:29:20 +0000

See how EZ being primal is!? Just sub bad fat for good fat, bad carb for good carb, etc.

By: Ryan Robitaille

Ryan Robitaille — Fri, 21 Aug 2009 19:40:17 +0000

Hah, ok, ok, ok – I agree that I should change it to “rub a pat of butter on the hot pan” instead of using chemical death spray. :)

By: Name

Name — Fri, 21 Aug 2009 17:09:52 +0000

Welcome to the wonderful world of basted eggs.

By: timrangitsch

timrangitsch — Fri, 21 Aug 2009 16:30:12 +0000

Just to be a nay-sayer, I now stick to (hah, “stick” get it) butter, lard, tallow, natural fats and avoid the Pam type cooking sprays! Fake fats/oils are bad stuff, something to consider. Experiment with natural fats and oils, you can end up at the same result of perfect eggs!

By: Girl Gone Primal

Girl Gone Primal — Fri, 21 Aug 2009 10:34:30 +0000

Forgive my Aussie-ness, but what is this “Pam-type non-stick spray” actually made of, cos it sure doesn't sound healthy…

I have fried eggs every few mornings, and all I do is spoon a bit of butter or lard in a pan, heat it until the fat is melted, crack in one or two eggs, fry until the base of the eggs are done, pop on a lid, go get dressed/dry my hair, and wait until I hear a few pops from the pan. Soft-yolked perfection every time. Your post makes it sound difficult or something :P

By: gwennie

gwennie — Fri, 21 Aug 2009 08:45:35 +0000

Awesome! I've been making my son's eggs in a very similar way for two years now, just with more water and a light coating of butter instead of the Pam. The kiddo calls this method “gentle eggs” because the yolks don't break. I started doing this because my mom always made perfect soft boiled eggs, but every time I tried to make them I'd either over or undercook them (and I can't fully poach an egg to save my life). This way I can monitor their progress and get the level of doneness that I want.

Another yummy thing I've been doing lately is what I call the “open face eggwich”. First apply a generous amount of butter to a small frypan, heat on medium high, crack as many eggs inside as will cover the bottom of the pan, top with the cheese of your choice, and throw the pan under the broiler in the oven until the cheese starts to bubble. The original eggwich recipe calls for breaking the yolks and putting another layer of egg on top of the cheese, but I like my yolks a little runny.