I think I saw Gordon Ramsay say a proper fried egg should have solid white, runny yolk and crispy edge. I've never been served that or been able to make it.
I think I saw Gordon Ramsay say a proper fried egg should have solid white, runny yolk and crispy edge. I've never been served that or been able to make it.
Perhaps if you add butter as your frying the egg and then spoon butter over the whites.
I dunno, I just flip them briefly. You don't get that nice sunnyside up look, but at least the whites are frim and the yolk is runny enough.
Perhaps if you add butter as your frying the egg and then spoon butter over the whites.
I dunno, I just flip them briefly. You don't get that nice sunnyside up look, but at least the whites are frim and the yolk is runny enough.
That's what I do (except I use the leftover fat from the bacon). Edit: I mean the butter thing. I only do over easy if I didn't make bacon to fry them in.
That's what I do (except I use the leftover fat from the bacon).
Edit: I mean the butter thing. I only do over easy if I didn't make bacon to fry them in.
Cook for a couple of minutes, don't flip it, put a lid on the pan for a minute or so.
Cook for a couple of minutes, don't flip it, put a lid on the pan for a minute or so.
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