Dutchie Posted August 10, 2012 Share Posted August 10, 2012 Hi everyone, As I mentioned in some other threads I'm really a cooking noob unfortunately. I regularly see pictures like the one below,where the made an egg that's really thick and sometimes you even see a light white layer coated on top of the yolk. I was wondering what people do to achieve this as my eggs are always a lot more flat. http://www.whatrunslori.com/wp-content/uploads/2011/11/DSC_1420.jpg Link to comment Share on other sites More sharing options...
Derval Posted August 10, 2012 Share Posted August 10, 2012 That's just a super fresh egg imo. As eggs gets staler the white gets runnier and doesn't cling to the yolk as much. Link to comment Share on other sites More sharing options...
Sally_Oh Posted August 10, 2012 Share Posted August 10, 2012 This looks like a basted egg, to me. You fry in a boatload of bacon or ghee, slow low heat, so the egg is almost floating in the grease. Then baste the top of the egg with spoonfuls of bacon/ghee. My favorite way to have an egg. The trick is to cook all the white without cooking all the yolk (for me, at least.) I usually don't start spooning hot fat over the egg until most of the white is cooked. Link to comment Share on other sites More sharing options...
Derval Posted August 10, 2012 Share Posted August 10, 2012 Or fry your egg and when almost done put in a splash of water in and put a lid on fast - the steam cooks the top of the egg without having to go over easy. Link to comment Share on other sites More sharing options...
Dutchie Posted August 10, 2012 Author Share Posted August 10, 2012 Thanx 4 the tips:) Link to comment Share on other sites More sharing options...
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