Fried Egg Hacks You'll Wish You Knew Sooner
One of the worst-case scenarios when frying eggs is the possibility of them sticking to the pan. And there's good reason for worry: Once an egg decides to stick, it's a battle to unstick it and get it out of the pan intact.
Individual tastes in fried eggs can be as varied as the ways the eggs turn out. For some food lovers, fried eggs with deeply browned edges are the ideal, offering a flavorful set of contrasts between the crunchy edges, firm but tender white, and rich yolk.
Fried eggs are a homy and casual dish, so most of the time, neither cooks nor eaters give a second thought if they turn out shaped more like amoebas than actual eggs. But sometimes it's nice to make them a bit more refined -- and for that, cooks often rely on egg rings.
A simple way to vary the flavor of fried eggs is to change up the frying medium. While neutral oils such as canola are always dependable choices, substituting more flavorful fats such as butter, extra-virgin olive oil, bacon fat, or even chorizo fat is an easy way to make a basic fried egg
A cruel irony of fried-egg cookery is that the style of egg you want is often the most elusive. Those who crave crispy, browned edges on their eggs have to settle for pale, soft eggs, while those striving for tender, pale whites find themselves vexed by unwelcome brown edges
For an elegant brunch or intimate winter supper, few things can be more welcoming than a tender cooked egg accompanied by a rich, creamy sauce -- think eggs Benedict or any of its many relatives.
Fried-egg lovers have very definite opinions about what constitutes a perfectly cooked yolk. For some, the ideal is barely warm and liquid, perfect for dunking a bite of hash browns or a corner of toast.