WHY THE FUCK WHEN I FRY EGGS THEY HAVE THIS THICK GOOEY ALBUMIN SURROUNDING THE YOLK THE WHITE COOKS AROUND THE EDGES...

WHY THE FUCK WHEN I FRY EGGS THEY HAVE THIS THICK GOOEY ALBUMIN SURROUNDING THE YOLK THE WHITE COOKS AROUND THE EDGES AND THE CENTRE WHITE IS ALWAYS THE LONGEST PART I WANT MY WHITES FRIED COMPLETLY WITH RUNNY YOLKS FUCKING CHICKENS REEEE

Flip em over you pleb

I just flip the bitch and pull it while the yolk is still runny

As the first two gents have said mate, you want to start flipping your eggs to avoid that

What you're currently doing is frying your eggs "Sunny Side Up" which means that it will take a while for the top part of the egg to cook due to it being further from the heat. Unfortunately if you want to wait for the top to cook your yolk isn't going to be nice and runny and wonderful.

Good news is, there are two ways to avert this:

1) The aformentioned flipping of the egg, commonly referred to as frying the egg "Over Easy", the word easy in this case referring to the runniness of the yolk for reasons unknown. It may take a few tries to get the frying time down but in one or two tries you'll be able to consistently get both sides of the egg white fried up just right and still have that perfect runny yolk

2) Another method is to pour some of the cooking oil over the egg while frying to transfer heat to the top quicker, allowing both sides to cook up without flipping. Having never used this method myself I don't know much about how frequently you'd have to pour the oil over, how much oil you'd need, or how long it would take, but it is an option if you don't end up liking how your egg looks when fried Over Easy

Hope this helps mate, any other questions and myself and others will be happy to help as best as we're able

Poke around the edges of the yolk with a fork/ spatula/whatever, genius

Just break the albumin and cover the pan genius.

Flipping is for plebs.

pan nice & hot you pleb

Shake your eggs before cracking.
If you know what I mean.

Another method is to put a lid on your pan, which basically steams the top of your egg

I do "over hard", I like a solid yolk. Feel like it has more/better flavour. Is this pleb?

There's a few things you can do.
In a pan larger than the egg itself, add an extra tablespoon of oil, let it get hot, tilt the pan to pool the oil and use a spoon to flick it on top of the egg
While the egg is cooking, turn up the heat a little and add 100-150 mls of water and cover with a tight fitting lid. This will change the texture of your food
Break the albumin part often and break it into the already cooked part, more uncooked egg white will take its place and look the same

No its how you like it
Food superiority is for faggots. If it tastes good and it's not toxic do your thing.

Runny yolks are gross, but then again I'm more into egg whites anyway.

yeah it kind of is pleb but i mean if you like it, whatever. The max flavor window of yolk is when its has the texture of fudge. It just starts to set and its a little thick, but not quite hard.
>that's what she said

This is the best method for sunny side up.

High heat, plenty of lard/oil
Crack onto middle of the pan
Cover with lid
Done in 1 minute.

/thread

>Is this pleb?
yes

>Flipping is for plebs
ONLY people who can't flip have ever said this.

Don't listen to these fags op, if you're flipping them how are you going to serve beautiful funny face eggs to your niece?

The only thing you have to do is not hurry. Wake up 6 minutes earlier if you have to, jeez.

Get the pan nice and hot, drizzle some olive oil and when you feel it's hot enough, put the eggs in.
Immediately after, transfer the pan over really low heat then watch them beautifully bake for ~7 minutes. This way you'll have puffy whites and creamy, gorgeous yolk.

Good luck.

He's right, frying eggs takes patience.

Just deep fry the cunt like any normal pleb does

The oil was too hot in that picture hence the bubbly browned edges, fucking amature work to be honest

i add a teaspoonof water and immediatly cover with the lid when is almost done

Just learn how to make over-x eggs. You'll learn something new, and using the cover means more dishes to wash later.

inb4
>its only steam
its egg steam, and must be cleaned after

I'll admit that.
It's bound to happen, but it's such a small portion of it I don't care if I cut it off.

this

your technique is shit.. enough oil to coat the pan, one slice of butter, medium heat until the butter melts and starts to bubble slightly.

eggs in, turn heat to low, wait 4 minutes or so. season. serve.

>having it any other way than the runniest yolk.
Pfff

>2017
>not poaching your eggs

>heat skillet
>crack egg
>teaspoon of water directly onto the pan
>cover quickly

>enough oil to coat the pan
duh
>butter
and a whole block of cheese too, i guess?
why would you need 2 different fats to fry something