I always end up burning the damn thing.Either that or dilluting the entire thing with oil.. I can never seem to crack it right either, It always comes apart in my hands. In fact, I cook nuggets and stuff better.. Bachelors out there.. I need your secret techniques or easy to cook foodstuffs.
Are you actually paying attention while your cooking? Most people I've seen that manage to burn eggs usually do so because they were doing something else at the same time, like cooking something else or reading or watching tv. Eggs cook fast so you can't divert your attention, I mean unless you're really good.
I'm guessing you're talking about frying an egg. Get your pan hot with some oil and then put it on a low heat, crack the egg into it (crack it into something else first if you're no good). Leave it on a low heat for a while until most of the white has cooked, flip it over, and leave it until it's done to your liking. As for cracking your eggs; try poking a hole in it with a knife.
Ex short order cook here. 1.) Use butter, not oil (just a small pat). 2.) Lower your flame. 3.) Cover your pan. If you cover your pan and have the right flame, you don't need to flip the egg, which is a problem for a lot of people, unless you lke the top "cooked" like the bottom. I can't say what your problem is with cracking it. Do you do it on the edge of the pan, corner of the counter or a flat surface? It should be swift and firm, but not more than the tiniest bit past the surface of the egg. Just a quick tap and recoil.
I use a spoon to tap a few cracks into it, Am I meant to hold it just above the surface of the pan or higher ? Wait. We can use BUTTER to cook stuff ?. Seriously ?. How small a pat are we talking about ?
What do you mean? When you relase the egg into the pan? Just above the surface. Make sure the butter is sizzling before you put the egg into the pan! The pan has to be up to temperature before the egg goes in. Of course. That's the only way I will ever fry an egg. For one egg? No more than 1/8 inch or so off one stick (quarter pound stick). Just enough to coat the bottom of a small frying pan.
Don't tap it, whack it one. Being too soft is no good. Hold it low if you want to make sure it stays in a good shape. Butter, fat, oil, lard, etc.. They are all used to fry things.
Try holding the egg in one hand and making a short, swift crack against the edge of the pan (or bowl) or the flat surface of the counter. I find it much easier.
Automatic Egg Cracker Please Register or Log in to view the hidden image! http://www.bookofjoe.com/2008/01/egg-cracker.html
An egg is the easiest thing to cook. 1. Don't use oil, use ghee or butter. Use a non-stick pan. If using an iron griddle, heat griddle, then sprinkle with salt, brush off salt and then put oil//ghee. 2. Don't try fancy shmancy stunts breaking it. Take a knife, hold it firmly with the blunt side down and make a sharp crack on the egg [hold the egg in the other hand, horizontally. Use both thumbs to pull the shell apart over a bowl [always crack over a bowl, in case the egg is bad]. 3. Turn on the heat at medium. Let it get hot, at least 3 minutes [if using butter, only 2 minutes may be enough and add 1/4 tsp oil to prevent burning, as butter has a lower ignition point]. 4. Gently put in the egg, cook on medium heat till its solidified [if you want over easy, wait for the white to solidify before flipping, about 2 minutes on a high medium flame]. 5. Using a flat spatula gently pick up the egg under the yolk and slowly flip it. Wait for 2 minutes. Done. The key is to use a non-stick pan, get the fat sufficiently hot and watch the egg. Please Register or Log in to view the hidden image! For an omelette. Mix every thing you want to add to the egg in a dry bowl with the cracked eggs. For softer eggs, add a tablespoon of milk. Heat ghee/butter to medium heat, pour in the mixture, roll the pan gently to cover the bottom. Cover the pan and cook for 2 minutes, check and if surface looks wet, cover and cook for a further 2 minutes.
It sounds so simple.. maybe I should really use a bowl. Perhaps just stick to (Whats that type where theres no white, all is yellow ?) scrambled (I think), eggs for now. I really have to watch how my mother does it.
I'm no bachelor, I have always been an excellent cook. What kind of egg are you trying to make? Start by oiling the surface of your pan (skillet?) You should use cooking spray. You can also use corn oil or peanut oil (which doesn't smoke as easily as corn). Don't use a bunch of oil ---- just enough to make it glisten, but not enough to where it will pool at the bottom of the pan. In fact .....just take a paper towel, wet it with the oil, and rub it on the inside of the pan. The heat doesn't need to be up that high. If you can drip a single drop of water on the pan, and it sizzles violently (pops loudly and jumps all over the place), then its too high. The water needs to softly crackle, not pop. If you suck at cracking the egg, crack it in a bowl first so you can pick out the shrapnel. If you are making a fried egg, just pour it on the skillet, and leave it alone. Flip it as soon as the bottom turns white, and it starts to look solid---but make sure the top is still gooey so both sides will match after you flip. If you lift the egg with the spatula and it falls apart, it's too early.
So, If you say wanted to make Egg roti (can you use the pre shaped ones, the frozen ones ?), you'd pour the yolk that you mixed, onto the roti, then fry it ? The heating tip helps, So sizzle no cackle, and no pooling.
Whats an egg roti? My baida roti is made up of two separate entities, a chapati and a cooked omelet, with the omelet rolled into the chapati, what I do is cook the omelet, remove it, make the chapati and when the chapati is done and still steaming, I brush it with butter, top it with the omelet and roll it. I usually add onion brishta, green chillies and tomatoes to the omelet, makes for a good breakfast. Sometimes I add leftover kheema to the omelet and that makes for a really great breakfast! Please Register or Log in to view the hidden image!