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(The Takeout)   Five different ways to fry your eggs, chicken seeds, henhouse flowers, boneless chicken dinners, and pullet pills   (thetakeout.com) divider line
    More: Interesting, Butter, Frying, single fried egg, Milk, Cooking, nonstick skillet, fat burger, medium-high heat  
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548 clicks; posted to Food » on 19 Apr 2021 at 12:45 PM (3 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



41 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-04-19 11:07:47 AM  
Cream fried eggs sound ghastly.
 
2021-04-19 11:54:23 AM  
Don't forget to add a bunch of milk to your scrambled eggs and then be sure to cook it to complete done-ness in the pan.
 
2021-04-19 12:39:36 PM  
I ate hard fried eggs my whole life. Then, I tried over easy a week ago.

I'm never going back. The runny yolk is SO good.

/ CSB
 
2021-04-19 12:54:08 PM  

Atomic Jonb: Cream fried eggs sound ghastly.


From the description, I think 'fried' is the wrong word.  It's some bastard combination of frying, poaching, and shirring.
 
2021-04-19 12:55:15 PM  
Saying different ways of frying your eggs then just showing different doneness levels isn't different ways to fry an egg.
 
2021-04-19 12:55:51 PM  

bostonguy: I ate hard fried eggs my whole life. Then, I tried over easy a week ago.

I'm never going back. The runny yolk is SO good.

/ CSB


There used to be a deli around here that had monster breakfast sandwiches for three bucks. A sausage egg and cheese was my go to. If you didn't get the eggs fried over hard you were going to be wearing half that sandwich.
 
2021-04-19 12:59:59 PM  

Subtonic: bostonguy: I ate hard fried eggs my whole life. Then, I tried over easy a week ago.

I'm never going back. The runny yolk is SO good.

/ CSB

There used to be a deli around here that had monster breakfast sandwiches for three bucks. A sausage egg and cheese was my go to. If you didn't get the eggs fried over hard you were going to be wearing half that sandwich.


Good point on sandwiches. I usually make my eggs in a bed of tomato paste and spinach. (Mediterranean / Turkish / Israeli style).
 
2021-04-19 1:07:09 PM  

bostonguy: I ate hard fried eggs my whole life. Then, I tried over easy a week ago.

I'm never going back. The runny yolk is SO good.

/ CSB


Try one in a sandwich with mayo and a sharp cheddar.  Messy, but ...
 
2021-04-19 1:17:38 PM  

bostonguy: I ate hard fried eggs my whole life. Then, I tried over easy a week ago.

I'm never going back. The runny yolk is SO good.

/ CSB


I'm with you - poached or sunny-side up. I had the same experience as a kid, in which the only eggs I ever had were hard-fried or scrambled. I can't stomach crispy fried egg bits. Then I learned how to poach eggs... and I never went back. Poached eggs on good toast with a touch of butter & Cavender's Greek seasoning is one of my favorite cheap indulgences.
 
2021-04-19 1:30:43 PM  
"Subscribe to out newsletter" Oh ha ha ha! No thanks!
 
2021-04-19 1:35:30 PM  
What the heck kind of article is this?  It didn't tell me I've been doing it wrong?  It offered options?  How did this get a green light?
 
2021-04-19 1:56:12 PM  
Life is short.
i.pinimg.comView Full Size
 
2021-04-19 2:08:48 PM  
For the longest time, I would just use a sunny side egg instead of a poached egg for when an item needed runny egg yolks. The prep, cook and clean time was so much faster.

I now use this bad boy for soft boiled style eggs. The poacher and sandwich parts are worthless, but egg basket rocks for cooking in the shell.

Fark user imageView Full Size


It cost less than a 4-pack of Guinness which is why I bought it. The store was out of Guinness so I thought why not.

Soft poach 6 eggs at a time, shell them and store in the fridge for when needed. Then use them for things like shrimp and grits:
Fark user imageView Full Size


/they also make great tonkatsu style marinated eggs
//the scotch eggs also deserve a mention
///runny eggs for life!
 
2021-04-19 2:12:42 PM  
 
2021-04-19 2:23:10 PM  

McGrits: ///runny eggs for life!


(That's the name of some future cover band of mine.)

So I was researching poached eggs. Looks yummy. But they seem to be merely soft boiled eggs without the shell. Is that true, or is there a real difference?
 
2021-04-19 2:33:02 PM  
I'll be your cackleberry, subby.
 
2021-04-19 2:35:57 PM  
These are like $5? Fits in your saucepan, cleans with a paper towel. Your English muffins will love you.
cdn.shopify.comView Full Size
 
2021-04-19 2:45:08 PM  

fasahd: These are like $5? Fits in your saucepan, cleans with a paper towel. Your English muffins will love you.
[cdn.shopify.com image 700x700]


I use something similar for my poaching needs these days:
surlatable.comView Full Size
 
2021-04-19 2:55:09 PM  

FormlessOne: fasahd: These are like $5? Fits in your saucepan, cleans with a paper towel. Your English muffins will love you.
[cdn.shopify.com image 700x700]

I use something similar for my poaching needs these days:
[surlatable.com image 850x850]


Since the yolks are not surrounded would those truly be called poached eggs? They work similar to the classic poached egg but not quite the same. Heck I use steamed soft boiled eggs (see above) for similar poaching needs but hesitate to call them poached eggs. A runny egg is all good, but I need a technical call on all of this.
 
2021-04-19 2:58:31 PM  

johnny_vegas: Crispy prosciutto and egg cups


Those look tasty and easy!
 
2021-04-19 3:00:29 PM  

McGrits: FormlessOne: fasahd: These are like $5? Fits in your saucepan, cleans with a paper towel. Your English muffins will love you.
[cdn.shopify.com image 700x700]

I use something similar for my poaching needs these days:
[surlatable.com image 850x850]

Since the yolks are not surrounded would those truly be called poached eggs? They work similar to the classic poached egg but not quite the same. Heck I use steamed soft boiled eggs (see above) for similar poaching needs but hesitate to call them poached eggs. A runny egg is all good, but I need a technical call on all of this.


eh, I'd call it shirred?
 
2021-04-19 3:10:53 PM  

Arkanaut: I'll be your cackleberry, subby.


Fark user imageView Full Size
 
2021-04-19 3:11:56 PM  
I was hoping they'd cover steam-frying. which... they kinda-sorta of did on the sunny egg and on the cream-frying (which is new and unknown to me, and I shall try at least once)

the steam-frying method I learned some years back (possibly from fark or seriouseats or... something) is more or less: heavy pan to medium, melt butter, egg(s), when they barely begin to set turn off the burner, add a spoon of water, immediately tightly cover. then just leave it the fark alone until it is to your liking. never had a failure on this - except one time I had to go deal with a distraction, and the result still looked like sunny, but the yolk was more over-easy-ish inside. which, still fine with me.

(I mean, I also love the sunny method where you constantly splash hot oil over top, but ain't no one got the patience for that, and probably my health thanks me. although at a good diner, all bets are off.)

sometimes when I'm too lazy to do proper soft boiled eggs for soldiers, I'll simply make barely-sunny ones.
but, mmm...
Fark user imageView Full Size



/still never done those "cloud" eggs but been meaning to
//fried egg thread makes a nice change from boiled egg thread
///so, thank you for that Subs!
 
2021-04-19 3:57:32 PM  

tintar: McGrits: FormlessOne: fasahd: These are like $5? Fits in your saucepan, cleans with a paper towel. Your English muffins will love you.
[cdn.shopify.com image 700x700]

I use something similar for my poaching needs these days:
[surlatable.com image 850x850]

Since the yolks are not surrounded would those truly be called poached eggs? They work similar to the classic poached egg but not quite the same. Heck I use steamed soft boiled eggs (see above) for similar poaching needs but hesitate to call them poached eggs. A runny egg is all good, but I need a technical call on all of this.

eh, I'd call it shirred?


Shirred are baked. Those are basically steamed. I love poached eggs, but they have to be fresh or you lose most of the white. My sister keeps laying-hens whenever I visit I request poached eggs for breakfast.

My technique for fried is half inch oil, medium heat. Break the egg into the oil wait until white is almost set then flick oil over white and yolk with a spatula to set it to preference. I usually add a coarsely chopped garlic clove to the pan too.
 
2021-04-19 4:07:43 PM  

McGrits: For the longest time, I would just use a sunny side egg instead of a poached egg for when an item needed runny egg yolks. The prep, cook and clean time was so much faster.

I now use this bad boy for soft boiled style eggs. The poacher and sandwich parts are worthless, but egg basket rocks for cooking in the shell.

[Fark user image 425x239]

It cost less than a 4-pack of Guinness which is why I bought it. The store was out of Guinness so I thought why not.

Soft poach 6 eggs at a time, shell them and store in the fridge for when needed. Then use them for things like shrimp and grits:
[Fark user image 425x239]

/they also make great tonkatsu style marinated eggs
//the scotch eggs also deserve a mention
///runny eggs for life!


I have this. It is pretty awesome.
 
2021-04-19 4:34:17 PM  

Swiss Colony: tintar: McGrits: FormlessOne: fasahd: These are like $5? Fits in your saucepan, cleans with a paper towel. Your English muffins will love you.
[cdn.shopify.com image 700x700]

I use something similar for my poaching needs these days:
[surlatable.com image 850x850]

Since the yolks are not surrounded would those truly be called poached eggs? They work similar to the classic poached egg but not quite the same. Heck I use steamed soft boiled eggs (see above) for similar poaching needs but hesitate to call them poached eggs. A runny egg is all good, but I need a technical call on all of this.

eh, I'd call it shirred?

Shirred are baked. Those are basically steamed. I love poached eggs, but they have to be fresh or you lose most of the white. My sister keeps laying-hens whenever I visit I request poached eggs for breakfast.

My technique for fried is half inch oil, medium heat. Break the egg into the oil wait until white is almost set then flick oil over white and yolk with a spatula to set it to preference. I usually add a coarsely chopped garlic clove to the pan too.


Those are coddled eggs, even without the fancy porcelain coddling cups.  The cups are useful, and not expensive if you're not going for Royal Worcester.
 
2021-04-19 4:42:50 PM  
I'm confused. This isn't even not news. These are all common sense unless someone has never fried an egg in their life.
 
2021-04-19 5:09:18 PM  

skippy.fluff: Swiss Colony: tintar: McGrits: FormlessOne: fasahd: These are like $5? Fits in your saucepan, cleans with a paper towel. Your English muffins will love you.
[cdn.shopify.com image 700x700]

I use something similar for my poaching needs these days:
[surlatable.com image 850x850]

Since the yolks are not surrounded would those truly be called poached eggs? They work similar to the classic poached egg but not quite the same. Heck I use steamed soft boiled eggs (see above) for similar poaching needs but hesitate to call them poached eggs. A runny egg is all good, but I need a technical call on all of this.

eh, I'd call it shirred?

Shirred are baked. Those are basically steamed. I love poached eggs, but they have to be fresh or you lose most of the white. My sister keeps laying-hens whenever I visit I request poached eggs for breakfast.

My technique for fried is half inch oil, medium heat. Break the egg into the oil wait until white is almost set then flick oil over white and yolk with a spatula to set it to preference. I usually add a coarsely chopped garlic clove to the pan too.

Those are coddled eggs, even without the fancy porcelain coddling cups.  The cups are useful, and not expensive if you're not going for Royal Worcester.


I'd go with that - so, I'm a fan of poaching, coddling, and sunny-side up. Anything that leaves me with a softly cooked egg with a consistent, set white and a runny yolk is fine by me.
 
2021-04-19 10:02:48 PM  

McGrits: For the longest time, I would just use a sunny side egg instead of a poached egg for when an item needed runny egg yolks. The prep, cook and clean time was so much faster.

I now use this bad boy for soft boiled style eggs. The poacher and sandwich parts are worthless, but egg basket rocks for cooking in the shell.

[Fark user image 425x239]

It cost less than a 4-pack of Guinness which is why I bought it. The store was out of Guinness so I thought why not.

Soft poach 6 eggs at a time, shell them and store in the fridge for when needed. Then use them for things like shrimp and grits:
[Fark user image 425x239]

/they also make great tonkatsu style marinated eggs
//the scotch eggs also deserve a mention
///runny eggs for life!


and what might this dohicky be called?
 
2021-04-19 10:09:51 PM  
I will eat eggs just about any way other than hard boiled. (Deviled is an exception)

I am very partial to shakshouka done or any variants thereof.

Fark user imageView Full Size
 
2021-04-19 11:34:08 PM  
My toaster 'poaches' eggs while it toasts. There's a little side tray with two cups.  You put in water and it basically steams the eggs in the cups while its makes the toast.  It's sheer brilliance.
 
2021-04-19 11:37:57 PM  

johnny_vegas: Crispy prosciutto and egg cups


I mean, that looks good and all, but does it really compare to bologna cups with eggs in em?  You fire the bologna in the fry pan with no slits and let it curl up into a nice cup.   Bake it with an egg in it, steam it on the fr pan with the egg, or toss in your egg afterwards they fact. It's all East Coast gourmet.
 
2021-04-19 11:50:03 PM  

foxy_canuck: johnny_vegas: Crispy prosciutto and egg cups

I mean, that looks good and all, but does it really compare to bologna cups with eggs in em?  You fire the bologna in the fry pan with no slits and let it curl up into a nice cup.   Bake it with an egg in it, steam it on the fr pan with the egg, or toss in your egg afterwards they fact. It's all East Coast gourmet.


Okay so I grew up in New Jersey so that sounds awesome to me
 
2021-04-20 12:05:57 AM  

foxy_canuck: My toaster 'poaches' eggs while it toasts. There's a little side tray with two cups.  You put in water and it basically steams the eggs in the cups while its makes the toast.  It's sheer brilliance.


That is pretty neat, I must admit.
 
2021-04-20 12:56:32 AM  

johnny_vegas: foxy_canuck: johnny_vegas: Crispy prosciutto and egg cups

I mean, that looks good and all, but does it really compare to bologna cups with eggs in em?  You fire the bologna in the fry pan with no slits and let it curl up into a nice cup.   Bake it with an egg in it, steam it on the fr pan with the egg, or toss in your egg afterwards they fact. It's all East Coast gourmet.

Okay so I grew up in New Jersey so that sounds awesome to me


Lol.  I learned about them from my Haligonian wife. They're right up there with lobster rolls 😂
 
2021-04-20 3:49:49 AM  

ToughActinProlactin: I am very partial to shakshouka done or any variants thereof.


Try adding spinach to the tomatoes!
 
2021-04-20 3:55:49 AM  

bostonguy: ToughActinProlactin: I am very partial to shakshouka done or any variants thereof.

Try adding spinach to the tomatoes!


Great idea, would make for a very affordable and complete breakfast for just a few bucks per person. I use feta or goat cheese when I have it, too, for a little pop.
 
2021-04-20 8:23:52 AM  

luna1580: McGrits: For the longest time, I would just use a sunny side egg instead of a poached egg for when an item needed runny egg yolks. The prep, cook and clean time was so much faster.

I now use this bad boy for soft boiled style eggs. The poacher and sandwich parts are worthless, but egg basket rocks for cooking in the shell.

[Fark user image 425x239]

It cost less than a 4-pack of Guinness which is why I bought it. The store was out of Guinness so I thought why not.

Soft poach 6 eggs at a time, shell them and store in the fridge for when needed. Then use them for things like shrimp and grits:
[Fark user image 425x239]

/they also make great tonkatsu style marinated eggs
//the scotch eggs also deserve a mention
///runny eggs for life!

and what might this dohicky be called?


I purchased this at half the price listed here. It was definitely less than the price of a Guiness 4-pack when I bought it.

https://www.heb.com/product-detail/ch​e​fstyle-mint-personal-egg-cooker/282953​7

While it is awesome, I don't plug it in until ready for use and I immediately unplug it when it is done cooking. I don't trust it's build workmanship.

There seem to be other brand names of the same or similar products out there.
 
2021-04-20 11:24:45 AM  

McGrits: luna1580: and what might this dohicky be called?

I purchased this at half the price listed here. It was definitely less than the price of a Guiness 4-pack when I bought it.
https://www.heb.com/product-detail/che​fstyle-mint-personal-egg-cooker/282953​7
While it is awesome, I don't plug it in until ready for use and I immediately unplug it when it is done cooking. I don't trust it's build workmanship.
There seem to be other brand names of the same or similar products out there.


The brand name on mine is Dash, I got it at Target. I think it was $15.
 
2021-04-20 12:27:19 PM  

bostonguy: So I was researching poached eggs. Looks yummy. But they seem to be merely soft boiled eggs without the shell. Is that true, or is there a real difference?


From my limited experience of soft boiled eggs, it's an accurate comparison.
 
2021-04-21 12:14:37 AM  
the correct way to do an egg is to cut a hole in a piece of toast.  butter it, put it on a hot skillet, put the egg in the hole... add a little salt and pepper... after the egg sets up, flip it over, do the other side... ta da... fried egg and toast and you can give it a funny name... one eyed jack, chicken in a nest, hen in a basket, eggy toast...
 
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