>use lots of butter. lots of butter. >crack egg in pan thats on medium heat >wait till the whites begin to set >soon as they are start to try and slip the spatular underneath >get halfway under, can't get it any further >try to lift a little, eggs gonna break >try to jam it in, eggs gonna break >egg eventually does break >try best to flip it now that its broke >ends up a folded, mess of yolk and whites
What the hell am I doing wrong? Why the fuck do my eggs not want to flip? Is the yolk like 500 pounds? Is it made of glue?
Luke Rogers
Are you trying to get eggs like pic related? Then you shouldn't flip them. Those eggs aren't flipped...
Colton Sanchez
...
Austin Cruz
practice, practice, practice
Grayson Nguyen
I got fed up and just poach them now.
Jace Butler
Whenever I try to do that there's a 50/50 chance it works out. Tip: put just a little butter next to the side that won't flip so that it bubbles and gets under the egg some. Good luck user, I believe in you
Hunter Parker
Yes those are flipped. The op was not though. I prefer them unflipped, high heat then back down to low when they start to sizzle. Gets a brown bottom and gooey yolks. Yum. I only cook them through if I'm making a sandwich or burrito. You can get similar results covering the pan too.
Ryan Mitchell
So the egg always breaks when your spatula reaches the yolk? Honestly it sounds like a problem with your pan, it should be non-stick and not too used for best results.
I've never struggled with this before so it must be your cookware
Samuel Ortiz
This website never ceases to amaze me how retarded some of you are.
Benjamin Foster
Covering the pan has always been my method, the egg keeps its shape this way and isn't at risk of the yolk bursting. The steam in the pan cooks the top
Charles Fisher
It doesn't have a lid
Jason Murphy
This is my pan
Sebastian Powell
After you put the eggs in the pan, scrape off most of that gross egg white shit off to the side of the pan and you will be left with a manageable disk to flip. See all that crispy burned shit ? No one wants that part anyway
Brandon Murphy
THOSE ARE NOT FLIPPED. 100% STEAM covered
Samuel Edwards
Don't be an ignorant fool of a man. Pink eggs are flipped
Adam Clark
desu looking at the picture again im not even sure those are real eggs
Logan Price
Hmm, the pic seems misleading considering you can't even get the food off the pan with a spatula.
About the lid, you don't need one - a plate works fine or anything that will cover it. Preferably something you can see through.
Have you tried a different fat apart from butter? It has a pretty low smoke point compared to other oils, not sure how much this would affect it though
Matthew Walker
are those marshmallows??? in the oven!?!?!
Alexander Anderson
How do you flip over easy eggs without breaking the yolk?
Jacob Roberts
LOW AND SLOW.
WAIT TO HARDEN A BIT
THEN
FLIP
IF EGGS ARE SLIPPERY, PUT SALT ON SPATULA TO CREATE GRIP
Colton Bennett
eggs are hard
Mason Morris
They are a lot less hard when you go through 18 in a week
Brandon Smith
THANK YOU
Angel Davis
ULTIMATE EGG HACK: never flip them. cook em on medium high until the white starts to set, then add about a teaspoon of water and cover it. the added water allows the steaming process to happen a lot more efficiently, and you can cook the yolk to your exact liking like this without ruining the white.
you shouldn't be cooking your eggs on a high enough heat for the smoke point of the fat to be relevant. a little olive oil in the butter wouldn't hurt, clarified butter wouldn't hurt either.
Lincoln Brown
Fry in sunflower oil, splash the oil onto the yolk to cook the egg white on top and getting rid of the snotty consistency, your eggs don't burn, your yolk stays runny and it's healthier than cooking in fucking butter.
Logan Gonzalez
Try this: > use an oil with a higher smoking point than butter, like olive or rapeseed > drop the eggs in before the pan heats up, so the eggs cook evenly as the temperature rises > cook in medium heat at most > cover the pan with a lid for a couple of minutes. The steam will help cook the top of the egg whites and it helps release some of the egg stuck to the pan > when the egg is cooked to your liking, try to remove it from the pan with a spatula. If it's stuck, don't force it. Add a teaspoon of water to the pan while it's hot to degrease the under side of the egg and it'll lift up without a bother.
It's how I cook eggs and they come out perfect each time.
Sebastian Gray
>18 in a week this is a based protein feind
Hudson Myers
I usually have luck if I stop when the spatular doesn't go any further and give it another 30 seconds, then try again. >steam covered Why didn't I ever think of that...
Eli Edwards
Non-stick.
Jack Cox
Use a well seasoned cast iron skillet. If it is seasoned properly your eggs will never stick, even with a minimal amount of butter.
Jack Fisher
Heat the pan on a lower temperature. Medium-low to low for the fire. If the egg whites start to crisp up and bubble immediately upon hitting the pan, they're going to be stuck to it when you want to flip. Either do this or use a non-stick pan.
Connor Evans
Cook them in the microwave. No need to flip since everything is heated equally
Jordan Walker
Well, I usually make sunny side up eggs for myself, but here's my advice. For fried eggs, I prefer using oil or clarified butter, because the milk solids in regular butter cook on the bottom of the pan, and causes the bottom of the egg to stick. It's not a big deal when you're making scrambled eggs, because you're moving both the butter and eggs around, but with fried, no no. Also, if you do still have problems with sticking, (which at that point, is probably cookware related), add a couple of spoonfuls of water to the pan and tilt it around, the steam should loosen the eggs right up, but evaporate quickly enough that it won't cling to the eggs.
Angel Hughes
This is what I usually do
This makes a surprising amount of sense.
Noah Johnson
this post is lewd
Gavin Miller
Is it still intact? First thing I thought was your pan, but dang, if it's coating is still all there, then I'm at a loss.
Lincoln Sanchez
>spatular
Xavier Lewis
Your pan isn't slick enough.
Jose Perry
They need to be cooked at a really low temperature.
It sounds like your heat is too high so you're forced to flip too early.