Or, perhaps unconventional but i really recommend you give this a go. About 3/4 through the frying process (just when you see the edges begin to crisp up) add a few drops of water to the pan and immediately cover it. Timed correctly you get a beautiful crispy base and a perfectly steamed top side, sans slime with zero risk of breakage.. simply sublime
Adding water to hot oil? I have to disagree. In the worst case scenario the water turns instantly to steam, spattering hot oil around. I would really recommend not giving this a go.
Is the optimal boiled egg exactly three minutes? between soft and hard so the yolk is runny? I've tried my best but I've only got it a few times, there must be a exact science to it.
That's precisely what we are trying to achieve. As I said, perhaps unconventional, maybe even a wee degree of jeopardy. But that instant flash of steam is what cooks the snotty-slime section giving you what I believe to be the perfect egg. What is life without a little risk? Surely a quality fried egg butty is worth it...
My Dad last week thought it would be a good idea to fry an egg that was very out of date, cracked it in his frying pan and the whole thing was black and it stunk his place out apparently. Is this the first case of a real bad egg in this thread?
