Perfect fried eggs (with runny yolks!) (skillet, butter, stove, steam)

[Luvvarkansas]

Have any of you ever tried this? I've tried it a couple of times and failed (sitting here eating the miserable results right now):

Perfect Fried Eggs Recipe - America's Test Kitchen

You can't see the recipe unless you're a member, but you can watch the video.

Here is another site detailing someone else's attempt to do this:

The Bitten Word: Perfect Fried Eggs

[nmnita]

If I want perfect fried eggs with nice yolks I just steam them. No, I don't mean poach, but we do that as well. I put them in the pan with a little butter. When the whites get just a little crispy I add a little water and cover the fry pan. All it takes is a couple of minutes, the eggs are beautiful and just perfect. This is not the same as sunny side up either.

[Happy in Wyoming]

I like Aldo Buzzi's method described in The Perfect Egg.

First, separate the eggs and place each yolk into a small bowl. Set aside.

Then heat plenty of butter to medium low and add an ounce of water. Use a large enough pan. Cook them until they're almost done without burning the edges. Place rings (I like very small cans opened at both ends) over the egg white. Gently slip a yolk into each ring and let heat until warm. If the yolks don't stick to the whites you're overcooking the whites.

Season the whites with pepper when you first put them into the pan, but do not add salt until you're ready to take them out. Salt earlier in the cooking makes them tough.

A browned edge is a sign of failure.

When using a wood-fired cookstove, the best way by far, have enough room on top to allow moving the skillet to areas of different temperature, right at the edge when you add the yolks.

[Old Town FFX]

Originally Posted by nmnita

If I want perfect fried eggs with nice yolks I just steam them. No, I don't mean poach, but we do that as well. I put them in the pan with a little butter. When the whites get just a little crispy I add a little water and cover the fry pan. All it takes is a couple of minutes, the eggs are beautiful and just perfect. This is not the same as sunny side up either.

This is basically a basted egg. Great way to have set whites, a little bit of crispy lace and nice runny yolks.

[Gerania]

Originally Posted by Luvvarkansas

Have any of you ever tried this? I've tried it a couple of times and failed (sitting here eating the miserable results right now):

Perfect Fried Eggs Recipe - America's Test Kitchen

You can't see the recipe unless you're a member, but you can watch the video.

Here is another site detailing someone else's attempt to do this:

The Bitten Word: Perfect Fried Eggs

That's almost what I do. I have been finishing them over a very low flame though. I'll have to try taking them off the heat because the yolks are always a bit firmer than I'd like.

[Luvvarkansas]

Originally Posted by nmnita

This is not the same as sunny side up either.

Why not? What are the differences? I'm not really up on egg terminology.

So anyway, you're saying your method does produce runny yolks? 'Cause fried eggs just have no taste without runny yolks (like the ones I ate for lunch today while I started this thread!).

[Old Town FFX]

Originally Posted by Luvvarkansas

Why not? What are the differences? I'm not really up on egg terminology.

So anyway, you're saying your method does produce runny yolks? 'Cause fried eggs just have no taste without runny yolks (like the ones I ate for lunch today while I started this thread!).

A "Sunny Side Up" is just that. An egg that has been put on medium heat and the topside never really sees any heat, except for what's come from the bottom.

Most eggs, the heat will start setting the yolk if you want to get the full whites, and the albumin set as well.