Why is it so haaard... to Cook a goddamn Egg?

I think a spray might be a good investment.

 

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There is also something called a frankie, which is made of a maida roti brushed with egg and then cooked like an omelet [ie not on dry heat, like chapati but on a frying pan]. Its usually stuffed with cooked chicken/meat some chaat masala and raw onions and green chillies.

Westernised version [you can see the egg coating on the inside of the chapati]
http://www.bellaonline.com/articles/art55131.asp

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I don't like sprays, you need oil or butter to release the volatile elements that give flavor.

And if you think a fried egg is hard, try making a poached egg!!!

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Grilled cheese sandwiches. I've lived off them for months ata time. Top ramen, chicken flavor. If money is really tight, Chunky peanut butter. Try to Eat a whole large jar once a week. You'll lose a lot of body mass if you're doing that, so try to improve the finances first chance you get. I lived off of peanut butter for 8 months and lost around a hundred pounds. I didn't look real healthy for a while after that.

 

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A fried egg on toast is the one thing I can cook well.

Cracking is easy. Tap to make a crack, then use your thumbs to pry open.

Use butter not oil. In fact, don't be afraid to use plenty of butter.

If dont like sunny up, then you have to flip. This is a learned skill to do it well and not break the yolk. Really not that hard though after a cpl practices. Cook until yolk is slightly firm but obviously still runny.

Once you put on some buttered toast, you have to chop it up very well. Most people mess this part up. You need a sharp knife to not get the toast but turn the egg into a pulp with well distributed yolk.

My dad taught me everything I know about frying eggs. Its possibly also the only thing he ever taught me.

 

If I want a fried egg on toast, what I do is put the egg in butter or ghee [I prefer pure ghee, it has a more nuanced flavor], wait for a minute till the white starts setting, then take a fork and run it zig zag through the yolk. If the white is set well, the yolk does not run off [it should be slightly thicker with the heat too]. Then I flip it to cook the other side. That way, its a fried egg on toast and I don't have to worry about bits falling off.

 

Sorry, but...

thats what she said! lol

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What are you on about?

 

its a common joke 'round these parts... someone says something that could be misintrepeted as... :shake:... and then you say "thats what she said"

so you said, "being soft is no good" and "hold it low if you want to mkae sure it stays in good shape" so if you put it in the context of... like, she said it to you when... yeah...

 

Nice advice One Raven,

I used to cook in a bar:

I would crack both eggs into a cup first, then pour into the pan, so they both cook equal times. Also you can add a few drops of water to the pan to make steam to cook the top of the egg when covered, as One Raven suggested. I would use a heat proof rubber spatula to free the edges of the egg if you do choose to flip them.