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.)
It admittedly does make soaking eggs in mountain dew difficult.
Well, that's what trashbags are there for! Marinate for at least five days. Put it in the fridge, so it's food safe.
I know at least one motherfucker that survived it.
Hard-boiled egg to even harder boiled egg. The yolk needs to be liquid! That's when it tastes the best and it's the best thing about an egg anyway. This nigger basically presents cardboard.
If this taught you awesome eggs, you don't know shit. I'll have to come over and teach you two Ohio silly billies.
