Non-complaining thread

[rabidtictac]

I'm sure there are better ways to fry eggs but this gets mine how I like them with very little effort.

In restaurants they put a teaspoon of water in the pan when nearing ready and put a lid on the pan. The steam will cook the egg.

I don't do that. I'm now firmly in the camp of rather having it too liquid than too solid. One day I will leave my cookie cutter days entirely behind like Big Lenny and just eat whole raw eggs.

I use the lid when I'm finishing the top sometimes, if it looks like the first side isn't completely cooked. The residual heat on the pan fries the bottom side without burning it, while the steam finishes the top side off.

I understand preferring more liquid than solid but my preference is slightly more solid rather than too runny. A runny yolk is fine but I don't want to see any runny white stuff (heh.)

[VoiceOfReasonPast]

I usually poke the yolk for a more consistent texture.

[ebin namefag]

I'm lazy and dumb and I gave up pan frying eggs. I just use the egg cooker now.