Do you eat crispy fried eggs?

[leebee]

Yes, the French term for this is "Oeufs du Merde".

Umm... I know that "oeufs" means "eggs" in French, but "merde" means the swear word for feces. I'm a little confused by this one!

I don't mind if the edges get a little crispy; usually that indicates the egg was cooked at too-high a heat. I have had eggs basted in butter instead of just fried, and they are fine, but look nothing like the pictured eggs. I like my fried eggs over medium, so the whites are cooked but the yolk is still runny. I DEFINITELY don't think the pictured eggs look tempting at all. I also like my scrambled eggs "soft-scrambled." My mom made the BEST soft scrambled eggs- creamy and delicious- but they took about a half-hour to cook. I don't have the time or patience, but boy do I miss my mom's scrambled eggs!

 

[bcla]

I am thinking about this since I have this little 6" "nonstick" frying pan that's meant for maybe one or two eggs. It's kind of a baked enamel look (think a camp cup or kettle with flecks against a solid color. It was great for a while, but it no longer prevents sticking very well.

I'm still wondering how anyone could manage to get eggs cooked on a commercial griddle that's just stainless steel without it sticking. I've tried cooking eggs on a stainless steel pan and it sticks almost immediately - even if I drown it in oil.

Now I'm looking again and it looks like water and a lid is needed for a good release on stainless steel or cast iron.

 

[mrodgers]

I am thinking about this since I have this little 6" "nonstick" frying pan that's meant for maybe one or two eggs. It's kind of a baked enamel look (think a camp cup or kettle with flecks against a solid color. It was great for a while, but it no longer prevents sticking very well.

I'm still wondering how anyone could manage to get eggs cooked on a commercial griddle that's just stainless steel without it sticking. I've tried cooking eggs on a stainless steel pan and it sticks almost immediately - even if I drown it in oil.

Now I'm looking again and it looks like water and a lid is needed for a good release on stainless steel or cast iron.

The key is knowing that once the surface that is "stuck" is cooked, it unsticks and can be flipped or taken out easily.

I only have cast iron and stainless, nothing non-stick. My stainless is my egg pan because I can't flip the eggs with the pan in the heavy straight sided cast iron. I crack the eggs in bacon grease, wait until they are ready to flip, when they "unstick". It's just a wiggle of the pan to get the eggs unstuck. Give the pan a flip and the eggs flip over and cook for just a few seconds to stiffen up the runny surface of that side. Flip again and slide it out of the pan onto a piece of toast.