Will the Egg Yolk Be Unbroken, By and By, Lord, By and by?

[Mean Mr. Mustard]

I've been trying to master the over easy egg. It's the flipping part, of course, that is causing me great anguish. Over easy eggs should sport an intact yolk, and the over easy eater deserves nothing less.

Most of the online instructions I've read lean toward flipping the egg(s) with the frying pan - doing an alley-oop, if you will - rather than using a spatula.

Here is my trouble: I can do one, usually even two eggs without damaging the yolk more often than not. I eat three eggs at a sitting, though, and I am unable to flip the trinity.

I imagine that restaurant cooks, when serving up a three-egg order, cook and flip them separately (what with that large grill surface available)?

Is it even possible to flip the threesome? Should I not even bother trying?

I ask this as I just finished today's breakfast consisting of three dinged yolks.


mmm

[kaylasdad99]

Spent some time during the '70's short-order cooking. The spatula has no role to play in cooking fried eggs. It's all about the flip. Hence, the size of the grill is irrelevant, since you can't pick that up and jerk it.

Please describe the shape and size of the pan you cook your eggs in. Can't be a skillet; got to have smoothly sloping curved sides. And lubrication is key, so you must make sure you have plenty of fat. Put the eggs into the pan, and let the bottoms cook adequately. Pick up the pan and swirl the eggs around to make sure they slide freely. Add more fat as necessary to keep them mobile. Pick up speed, then do the old "clean and jerk."

Caution: if you don't give the eggs sufficient momentum. the whole thing will fold in half.

[don't ask]

Best fried eggs I have ever had in my life were cooked by a friend's wife.

She cooked them in what seemed way too much oil on a really high heat. For the people that didn't want really runny eggs she tipped up the frying pan and spooned hot oil over the eggs.

After I saw it I adopted the technique and it is perfection. You can create whatever eggs you want, and all at the same time, with no turning; but you waste a bit of oil.

[Gary T]

For the people that didn't want really runny eggs she tipped up the frying pan and spooned hot oil over the eggs.This is called basting.

[Novelty Bobble]

here's my way.

Stainless steel pan, get it good and hot before adding the oil (just a thin covering)

Nice fresh egg popped in, let it cook until you can see it crisping a bit round the edges.

Now use a FORK and see if the egg loosens from the pan bottom. If not, leave to cook a little longer.
When you feel it coming away, get the prongs of the fork through the white (the crispiness of the base gives it some tensile strength) and lift the egg up and lay it onto the yolky side (gently). Thirty seconds should nicely cook the top of the yolk, then use the fork again to lift it out (it shouldn't stick at all this time).

There is a bit of a black art to this, never try to unstick the egg until it is ready to come loose but once you get used to your pan and practice your forkwork, it does give good results.

[Cyros]

Forget over easy! Bast with chicken broth

Start the eggs frying with lots of fat (I love bacon fat), as soon as the bottoms go white add 3 tablespoons to the pan and pop a lid on it.

Wait 3 minutes and enjoy the best eggs of your life!

[Mean Mr. Mustard]

I appreciate all the advice. I have everything down, though, except the flip.

As mentioned, I can do one or even two, but three eggs seems too unwieldy.

Prior attempts resulted in the folded egg (not enough oomph in the flip), but today's attempt went too far wrong in the other direction. I wanted to be sure I got enough air under the eggs, which I did, but they landed with a splat, fracturing all three yolks.

I guess I have to shoot for something in between.

but I need to know: is it possible to to a clean and graceful flip with three eggs?


mmm

[Snake Plissken]

I appreciate all the advice. I have everything down, though, except the flip.

As mentioned, I can do one or even two, but three eggs seems too unwieldy.

Prior attempts resulted in the folded egg (not enough oomph in the flip), but today's attempt went too far wrong in the other direction. I wanted to be sure I got enough air under the eggs, which I did, but they landed with a splat, fracturing all three yolks.

I guess I have to shoot for something in between.

but I need to know: is it possible to to a clean and graceful flip with three eggs?


mmm


Yes, totally possible. I've probably done it several thousand times. A little practice and its all muscle memory from there. Like pretty much anything...if you dont give up on it, you will eventually get it.

[Rhythmdvl]

People. It’s okay to talk about sex on the board. You don’t have to conceal it in cryptic posts.

Perverts!

I am unable to flip the trinity ... Is it even possible to flip the threesome? Should I not even bother trying? ...

three dinged yolks. mmm

The size of the grill is irrelevant, since you can't pick that up and jerk it.

And lubrication is key, so you must make sure you have plenty of fat.

Pick up speed, then do the old "clean and jerk."


Best fried eggs I have ever had in my life were cooked by a friend's wife.


This is called basting.


There is a bit of a black art to this ... but once you get used to your pan and practice your forkwork, it does give good results.

Bast with chicken broth

I can do one or even two, but three eggs seems too unwieldy.

I guess I have to shoot for something in between.



Yes, totally possible. I've probably done it several thousand times. A little practice and its all muscle memory from there. Like pretty much anything...if you dont give up on it, you will eventually get it.


ETA: Forgot to mention -- cool song reference.

[Chefguy]

I flip mine using the pan, but you can also do it with a spatula without actually picking up the egg. You just turn the spatula upside down, insert it under the facing edge of the egg, and give it a quick roll away from you. The action is sort of like scraping ice of a window and flipping it away from you.

[carnut]

Use a pan that is slightly too small so the white will be thicker. That helps stabilize the yolks for flipping.

Also, some eggs just have a thinner membrane around the yolk than others. Per my egg supplier, it very much depends on the laying hen. Best talk to the chickens about it.

[gaffa]

Invest in a 7.5 dozen box of eggs from CostCo and practice. Eggs are cheap.

[tdn]

Slight hijack, but I like it when the yolks break. In fact before they set too much I like to break give them a tiny bit of a scramble, let them set a little more, a little more scramble, and they're done. This gives them a nice marbling of white and yolk.

Y'all getting what I'm saying? I had a hell of a time explaining this to both a cook and a sandwich shop owner one morning. And they were just. Not. Getting it. I explained it three times and they still didn't get it. It finally dawned on the owner, and he said "Ah, sunny side up." NO! What I got was not only pretty much the opposite of what I wanted, they were quite possibly the most disgusting eggs I've ever had.

Apparently this method of cooking them has no name, no description, and I'm the only person in the universe who can make them that way.

[Chefguy]

Slight hijack, but I like it when the yolks break. In fact before they set too much I like to break give them a tiny bit of a scramble, let them set a little more, a little more scramble, and they're done. This gives them a nice marbling of white and yolk.

Y'all getting what I'm saying? I had a hell of a time explaining this to both a cook and a sandwich shop owner one morning. And they were just. Not. Getting it. I explained it three times and they still didn't get it. It finally dawned on the owner, and he said "Ah, sunny side up." NO! What I got was not only pretty much the opposite of what I wanted, they were quite possibly the most disgusting eggs I've ever had.

Apparently this method of cooking them has no name, no description, and I'm the only person in the universe who can make them that way.

It's a scrambled egg, just not thoroughly mixed.

[gaffa]

It's a scrambled egg, just not thoroughly mixed.
What you need is a word that means "less than scrambled" like a "mixed" egg, or a "stirred" egg.

[Rhythmdvl]

Tdn had for breakfast, an egg with no name; it felt better than some quiche lorraine.
In the diner, you can eat up your eggs, 'cause there ain't no one for to give an explain.

[xizor]

My technique - use a 7 or 8 inch frying pan, butter or margarine to lubricate. When cracking the eggs into the pan, manipulate them so the 3 yolks are clustered close together. Flip with the yolk cluster closest to the pivot point, so they don't come down splat but rather roll over gently. This method also has the advantage if the white folds from not enough flipping power, it can be easily fixed with a fork and no harm comes to the precious yolks.

[tdn]

It's a scrambled egg, just not thoroughly mixed.

I suppose, but that name wouldn't have gotten me what I wanted. And don't scrambled eggs usually have a little milk or water mixed in? And in that establishment, scrambled eggs don't come from a shell, they come from The Bowl.

Awesome post, Rhythmdvl. Can you do it again with, maybe, Seals and Crofts? ;)

[Rhythmdvl]

Marshall, TDN, and Holly
On a routine expedition
Met the greatest breakfast ever known.

High on the rapids
It struck their tiny plates.
And plunged them down a thousand feet below.

To the Land of the eggs.
To the Land of the eggs.
To the Land of the EGGS.


Sorry, Sid and Marty were the best I could do.

[tdn]

I'll give you half credit for that.

:)

[Chefguy]

I suppose, but that name wouldn't have gotten me what I wanted. And don't scrambled eggs usually have a little milk or water mixed in? And in that establishment, scrambled eggs don't come from a shell, they come from The Bowl.

Awesome post, Rhythmdvl. Can you do it again with, maybe, Seals and Crofts? ;)

Not necessarily. Many think that adding milk is heresy.

Here's your Seals & Crofts:

Scrambled eggs, make me feel fine,
Mix 'em not so well and they'll be miiiiine.

[TruCelt]

What you need is a lid for the pan. That way even the thinnest whites will gel up enough to support the yolk when flipping. Also, the way you break and drop the eggs matters. You need to try and drop all three yolks together, int he center of the whites.

In the Celt-house

Thoroughly mixed with water or cream = scrambled.
Stirred up a bit in the pan with salt and pepper = scrabbled

[kaylasdad99]

Awesome post, Rhythmdvl. Can you do it again with, maybe, Seals and Crofts? ;)

Here's your Seals & Crofts:

Scrambled eggs, make me feel fine,
Mix 'em not so well and they'll be miiiiine.Stand aside.

I give you Unhatched Chicken

Ahem.

Oh, little egg yolk, you must never break, or you’ll never share a plate with a sirloin steak

Oh, unhatched chicken, if you only knew, what Mean Mr. Mustard is likely to do
Your yolk is still beautifully round and fat, but if he don’t flip you right, it’s gonna go “KER-SPLAT.”
Oh, unhatched chicken, you will never grow, but if you’re fried over easy till you’re cooked just so
You can be the nicest breakfast west of North Hoboken, but it’ll all go to waste if the yolk is broken.

Thankyou. Thankyouverymuch.

[norinew]

One thing that helps me to successfully flip eggs without breaking the yolk is lubricating the spatula. I use a metal spatula (so it's very, very thin) but I spray it with non-stick cooking spray before attempting to flip the egg with it. This keeps the yolk from breaking on account of the egg itself sticking to the spatula.

[TruCelt]

Another thought: The next time you think it's ready to flip, count to six first.

[aruvqan]

:mad::mad::mad:

You are all mean, cruel and vicious ...

I have a fasting blood test in a couple hours, and couldn't get back to sleep so I have to tough it out until the lab opens :(

[Mean Mr. Mustard]

I shall once again be making myself breakfast in an hour or so; I will incorporate many of your suggestions into today's triple flip and post back with my results.


mmm

[Mean Mr. Mustard]

Well, I had some success.

I tried using a different, slightly larger pan. I covered the eggs as they cooked (this seems to have helped). I tried grouping the yolks together, which was easier than I thought. I waited just a bit longer until trying the flip.

As I tried the first flip, my three amigos went nowhere. I then realized that my new pan had much steeper sides than the previous pan. I tried a second, then a third flip before I reached for the spatula.

I used a very wide spatula that turned the eggs with ease, gently placing them sunny-side down on the hot surface. When I plated them, I was confident that I had done well, but further inspection revealed that the center yolk, though still in place, had congealed.

So, 2 for 3 today. I believe I waited too long after the turn to transfer them to the plate. They were damn good, though. Is there a better breakfast than over easy eggs and toast?

Much work remains.


mmm

[Contrapuntal]

You can always run them under the broiler for thirty seconds or so, and forgo the flip all together. Unless you think that's cheating.

[Diogenes the Cynic]

Spent some time during the '70's short-order cooking. The spatula has no role to play in cooking fried eggs. It's all about the flip.
Not if you're working on a flat grill. Nothing to flip. You have to use a spat.

I'd go along with the basting suggestion. Squirt a little water alongside the eggs, cover and steam.

[Diogenes the Cynic]

Well, I had some success.

I tried using a different, slightly larger pan. I covered the eggs as they cooked (this seems to have helped).
Add just a little bit of water to the pan before you cover them. It's called basting. Perfect every time.

[Mixolydian]

After a long period of reasonable success with flipping two yolks (~75%) using a 7" nonstick pan, I had recently run into a slump, breaking at least one each time. I have since switched to using a cast iron skillet and using a spatula to flip. The cast iron gets the whites done faster/crispier - just the way I like 'em (over medium?)- and leaves the white under the yolk thicker, making the whole mass more cohesive. Haven't broken a yolk since, and they come out better than ever.

I'm thinking the cooktop stove just doesn't get the old nonsticks hot enough. Investing in a stainless steel pan would probably lead to more flipping attempts...I'm willing to wait.

kaylasdad99, maybe the spatula has no place in a short-order cook's fried eggs, but my tongue doesn't know the difference.

[Mean Mr. Mustard]

Add just a little bit of water to the pan before you cover them. It's called basting. Perfect every time.

You still flip them, no?

Or does the basting give you that flipped texture?


mmm

[Turble]

I learned by flipping a pot holder in the pan. Lots of practice without breaking any eggs.

[gurujulp]

Slight hijack, but I like it when the yolks break. In fact before they set too much I like to break give them a tiny bit of a scramble, let them set a little more, a little more scramble, and they're done. This gives them a nice marbling of white and yolk.

Y'all getting what I'm saying? I had a hell of a time explaining this to both a cook and a sandwich shop owner one morning. And they were just. Not. Getting it. I explained it three times and they still didn't get it. It finally dawned on the owner, and he said "Ah, sunny side up." NO! What I got was not only pretty much the opposite of what I wanted, they were quite possibly the most disgusting eggs I've ever had.

Apparently this method of cooking them has no name, no description, and I'm the only person in the universe who can make them that way.

It's a scrambled egg, just not thoroughly mixed.

What you need is a word that means "less than scrambled" like a "mixed" egg, or a "stirred" egg.

I loooove this- but it is in no way scrambled- just before the flip, on a barely overmedium level of cooking on the first side, you break the yolk with just a tap of the edge of the spatula and just barely press the flat down on the broken yolk, forcing the yolk to lightly distribute itself over the top of the nearly fully cooked white.
You then flip the egg, let it cook for a few seconds, just enough to firm up the remaining white, but not enough to firm the yolk completely. This creates a widespread yolk on an over medium egg, and if done perfectly, is the best egg ever.

I would never in a million years try to request it without the ability to show the cook what I was attempting...

But I can understand the desire! mmmmmm yum!

[tdn]

Is there a better breakfast than over easy eggs and toast?

Scrabbled eggs ON toast.

[tdn]

I loooove this- but it is in no way scrambled- just before the flip, on a barely overmedium level of cooking on the first side, you break the yolk with just a tap of the edge of the spatula and just barely press the flat down on the broken yolk, forcing the yolk to lightly distribute itself over the top of the nearly fully cooked white.

What I'm talking about is a little more scrambled than that. Picture a bunch of peices of chewed chewing gum, some yellow and some white, stuck together in a patty.

I'll break the yolk before the white has set much at all, and then do the occasional random rearrangement.

[Diogenes the Cynic]

You still flip them, no?

Or does the basting give you that flipped texture?


mmm
No flipping, no. The basting cooks the white on top. They look over easy without the flipping.

[Cyros]

No flipping, no. The basting cooks the white on top. They look over easy without the flipping.

And, once again, I cannot overemphasis the joy of using chicken broth instead of water. It really adds a richness to the flavor.

[TruCelt]

I had a roomate who used to do this with a pool of hot bacon grease in the crook of the griddle. Too dangerous for clumsy me to even try, but she did it like a pro. She kept the grease perfectly hot without smoking, and just "flipped" the pan in small motions to keep waves of bacony goodness flowing over the eggs.

Incredibly delicious.

[ethelbert]

And, once again, I cannot overemphasis the joy of using chicken broth instead of water. It really adds a richness to the flavor.

Mother and Child Reunion?

[Cyros]

And, once again, I cannot overemphasis the joy of using chicken broth instead of water. It really adds a richness to the flavor.

Mother and Child Reunion?

Families really should stay together.

[Rhythmdvl]

Mother and Child Reunion?

No, the described method is for basting. For a mother and child reunion, the eggs need to be flipped. That way you can tell your guests that

it's only a motion away.

[tdn]

Add just a little bit of water to the pan before you cover them. It's called basting.

Is it really called basting? Sounds more like steaming, or even braising, to me.

How high do you have the fire when you cook them like this? And how soon do you lid it?

[Mean Mr. Mustard]

No I would not give you broke yolks
On this strange and mournful day
But the chicken and egg reunion
Is only a basting away


mmm

[Cyros]

Is it really called basting? Sounds more like steaming, or even braising, to me.

How high do you have the fire when you cook them like this? And how soon do you lid it?

The Perfectly Basted Egg (http://www.cheftalk.com/forum/thread/40749/the-perfectly-basted-egg) is pretty much my method. (Medium high heat if you don't care to follow the link)

[Diogenes the Cynic]

Is it really called basting? Sounds more like steaming, or even braising, to me.
It is more accurate to say it's steaming, but for some reason it's still called "basting." It can also be done more literally by running fat or liquid over the top.
How high do you have the fire when you cook them like this? And how soon do you lid it?
You have the heat the same as for cooking eggs any other way. You cover them when the whites around the yolk look done (about the same time you'd flip them). You only need to leave then covered for 20-30 seconds. Just enough to white the yolk.

[carnut]

I learned by flipping a pot holder in the pan. Lots of practice without breaking any eggs.

Turble, did you use oil or butter as a lubricant for your practice pot holder? Was it a cloth or silicone one?

[Turble]

Just a plain old cloth pot holder in a dry pan. With 15 or 20 minutes of practice you really start to understand what is going on in the process and can perfect your technique.

I learned it years ago from an Army cook while I was on KP in an officers' mess. Got me out of scrubbing pots in the back sink. ;)

[devilsknew]

Slight hijack, but I like it when the yolks break. In fact before they set too much I like to break give them a tiny bit of a scramble, let them set a little more, a little more scramble, and they're done. This gives them a nice marbling of white and yolk.

Y'all getting what I'm saying? I had a hell of a time explaining this to both a cook and a sandwich shop owner one morning. And they were just. Not. Getting it. I explained it three times and they still didn't get it. It finally dawned on the owner, and he said "Ah, sunny side up." NO! What I got was not only pretty much the opposite of what I wanted, they were quite possibly the most disgusting eggs I've ever had.

Apparently this method of cooking them has no name, no description, and I'm the only person in the universe who can make them that way.

That's an egg for a classic egg sandwich... Egg sandwich in short order.

[tdn]

That's an egg for a classic egg sandwich... Egg sandwich in short order.

Yes! I remember reading about those in some Howard Pease novels, and I think that's where I got the idea.

[Diogenes the Cynic]

That's an egg for a classic egg sandwich... Egg sandwich in short order.
No, an egg for a a classic, short order, fried egg sandwich has the yolks broken and cooked hard, but not further scrambled. tdn is talking about a partial scramble, which swirls the egg and yolk, but maintains some separation -- a "marbling," as he calls it. If there's a word for that, I don't know what it is (but it wouldn't surprise me if there was one. Culinary language can be anally precise).

[purplehorseshoe]

I'm a little surprised there isn't a French word for it already. (How would you say "marbled egg" in French?)

[Cyros]

I'm a little surprised there isn't a French word for it already. (How would you say "marbled egg" in French?)

Un oeuf marbré!