Talking about gala pie how do they get the egg to be the whole length of the pie must have been a very long lay for the chicken. Just a side note been to Aldi and brought their extra large eggs all double yolks deffo good egg's
Snotty eggs are the worst, there was a perfect example in this week's Mortimer and Whitehouse Gone Fishing.
Only with a light dusting of salt. Straight out of the frying pan without this extra addition gives it a chewy texture (and yes, I can make scrambled eggs properly )
Haha, this response goes a long way towards understanding your comments on many of the players. Maybe with the highlighted part being particularly relevant! So, out of interest what would that specification be? As you have highlighted life is not as simple as an egg just being fried. Scotch eggs are a thing of beauty in nearly all forms, exception being the soft boiled/runny variety served cold, that is just wrong.
Hah, I did wonder if that part might give a slightly false impression of my egg connoisseur-ship; I don't even know what any of the yankee doodle terms like 'sunny side up' actually mean. My specification for a fried egg is really just that the yolk is entirely runny, the white is fried enough so you get a little bit of that brown crispiness at the edge, and there is none of the slimy viscous uncooked white nastiness congealing around the boundaries of the yolk, as can often sadly be the case.
I can explain these, having camped with Americans. 'Sunny side up' means fried on one side (as is usual in the UK) meaning that the yolk remains yellow - hence sunny. Eggs 'over easy' are fried on one side then flipped over for a few seconds. This leaves the yolk area a pink colour, cooks the "uncooked white nastiness" you mention, but leaves the yolk runny. Eggs 'over hard' are flipped for long enough to cook the yolk solid. I now do my fried eggs 'over easy' especially to deal with the "uncooked white nastiness".
The only proper way to cook a fried egg is to flip it over for a few seconds to get rid of that uncooked slime on the top of the egg but brief enough to leave some of the yolk still runny. There really is no other way.
The alternative is to have enough oil in the pan that you can flick it over the top of the egg with a spatula so that the hot oil cooks that snotty white on the top.
Would agree with this. Cooked in coconut oil with some chopped chives, cherry tomatoes and feta mixed. Lovely!
Weirdly enough, that's very close to a favourite of mine - spring onions and feta. It's excellent! I'll have to try it with chives, cherry toms and feta. For science, of course.
