chefszombat
Veteran
Clarified butter, there's nothing better.
Gee...Ghee! I must try that. I usually use unclassified but I always have ghee in the fridge. Will try this tomorrow!Clarified butter, there's nothing better.
I tried frying an egg in ghee. It was delicious!Clarified butter, there's nothing better.
I always use butter. You have to be careful not to burn the butter, that's all. I've tried ghee (as result of this thread) but found it was a bit too 'tangy'.I had a house guest recently and she fried her eggs with butter and my son like it. Maybe I'll try butter sometime in the future. Ghee?
Good idea to make your own oil spray! But if you use so little oil, how do you get the egg yolk 'filmed over' as it were. I mean, I baste eggs over the yolk with the butter or oil as I fry them. otherwise I end up with bits of non-cooked white and a yolk that isn't cooked properly. I don't mean I want a solid yolk (what would be the point?), but a nice runny cooked yolk.@Bakemehappy When frying eggs, I like to use a non-stick frying pan or wok, with very little oil. I either use vegetable oil or oil spray (which you can make yourself). If you want to go a healthier route, then think about using coconut oil. If you are worried about added flavor of the oil to your eggs, then use grape oil. When using oils such as Olive Oil, one must take precaution. Olive oil heats up very quickly and can cause splatter easily.
that's easy. put a lid over the pan. It deflects the heat back at the egg and cooks it from above as well as from below. Just watch your cooking times carefully otherwise it will be a well cooked egg yolk.how do you get the egg yolk 'filmed over' as it were