The Biggest Mistakes Everyone Makes When Frying Eggs

What tips do you have for frying eggs?

I L O V E crispy edges. Just coz you don't like it doesn't mean I've cooked it wrong. It's preference. You do your way and I'll do mine.

I have always cooked my fried eggs on medium low heat. I like a more solid yolk and HATE crispy edges. I cook them in butter and the low heat keeps the butter from turning brown (another thing I hate). Just because I'm not following the advice of "experts" on the Food Network doesn't mean I'm doing it wrong. I eat my eggs the way I like them, not the way some trendy cooking guru says I should.

I’ve been cooking my eggs my way and I’m happy with the results. I use some butter and a pan heated on medium heat. Once the butter melts enough to swirl around the bottom of the pan I reduce the heat to medium low, crack two or three eggs into the pan, season them and let them do their thing. Once they start sizzling a little I move them around the pan, flip them, turn off the heat and count to 15. I flip them out onto the plate and there you have it. It’s not rocket science, it is all about patience. Enjoy your eggs your way.

One mistake when frying eggs, which we see numerous times in this video, is dropping the egg into the pan from a height. Guaranteed to break the yoke before it even starts to cook.

Any time I cook bacon I reserve the fat and any bits in it. I freeze it in a shallow metal bowl and then cut it into pieces and store that in a container in the freezer. Any time I cook eggs I use a chunk of bacon fat. It imparts a great flavour.

I hate crispy edges on eggs, and Jaques Pépin says to cook your sunny side up eggs slowly with a drop of water to steam covered. I’ll stick with Jacques Pépin it works perfectly.

She keeps talking about crispy edges. No thanks, I don't care for crispy edges or browning of any kind. I didn't know that was a thing with eggs?

Just speaking for me, I've never been a fan of crispy edges on my eggs. My guess is most of us probably like eggs the way they were prepared at home when we were growing up. Probably the case with me. So if crisp edges are someone's preference, then by all means, crisp away. We should all eat things prepared the way we like them. And if you should someday find yourself at my house for breakfast, I'll gladly fix them crispy for you.

Everyone likes their eggs cooked to their own preference, there is no right or wrong way. Personally I like to cook them slowly in sunflower oil, then when the white has set, gently baste the yolks with the oil so that they become slightly opaque. This way you do not end up with slimy eggs with brown edges. Best of all, the yolk is still runny!

I loved eggs soo much - at 4 years old I asked my mom to teach me how to cook them. I hate 'burnt crispy' eggs! So - I've been cooking MY Eggs low and slow and perfectly UnBurnt! I had mastered cooking eggs and Bacon by the early 1970's; so no I am not making the mistakes noted LOL

I agree with Walt, I do not want crispy edges. I preheat on medium low and always use butter or bacon grease. I like my eggs over medium and they come out perfect. One thing never to do is cook sausage in the pan--eggs will surely stick.

We cook to suit what WE want NOT what someone else says we should have.

The biggest secret is very low heat most people cook with too much heat

I do not like over-cooked crispy edges for my eggs so I cook them over low to medium heat with plenty of butter. I either scramble them with plenty of butter and cheese or sunny side up. With sunny side up, I usually put them under the broiler to firm up the whites without over cooking the yolk. I will try to make the sunny side eggs after warming them to room temperature to see if that makes a difference in the white to yolk cooking. you have some great information here! Thanks.

I start with a good clean pan, heat, add butter, egg, a bit of water and cover with a clear lid. The egg cooks and the steam cooks the top. As soon as I see the top start to turn milky I know it's done with no slime and lovely yolk with no danger of breaking from flipping :)

It's interesting to Europeans that this video talks for a couple of minutes about "bringing eggs up to room temperature", because in Europe, eggs are sold at room temperature, and not from the refrigerated section with all the bacon, butter and milk. In European supermarkets, they're ust sat on a normal shelf, usually somewhere near the bread section. The reasons for it are actually quite intereseting, and counter-intuitive and worth reading up on, a clue is how condensation quickly forms on cold surfaces when moved into warm air, and if the egg hasn't been washed properly then bacteria like salmonela thrive in the condenstaion and can get into the egg through the pourous shell, of course, all our eggs are washed to a certain standard before making their way to the shelves. Just an observation on cultural differences, carry on... :)

Crispy edges, runny yolk over easy is what I like. You need a cold egg, an extremely hot pan or wok on max heat and ladle the almost smoking oil over the yolk. Essentially deep frying it. Just like a perfect french fry, it is crispy on the outside yet soft on the inside with a runny yolk. And it only takes like 30 seconds to cook an egg this way!!

Some of us do not like crisp fried eggs. I prefer eggs that are cooked at a low heat with a firm white but runny yoke. In other words, over medium - NO crisp burned bottom!

If it's one thing I can't stand it's a fried egg with the edges burnt and rubbery. Those were cooked with the flame way too high. I throw in a generous amount of butter and let the pan warm up. Then I crack the egg on the edge of the pan. Once they're in I monitor them to see if the pan is getting too hot. Then, I turn the heat way down. This allows the whites to cook without over cooking the yokes. If needed, I gently move the eggs around to make sure they aren't sticking anywhere underneath. Then I flip and turn off the heat. Most of these tips in this video is laughable.