Fried egg question

[Madeleine]

We cook eggs on an electric griddle. Every single time the edges curl right up on them. Help? They look stupid. Griddle too hot? Not hot enough? I've never seen this happen when I cook them in a frying pan.

 

[EmptyNest]

sounds like it is way too hot. eggs need slow gentle heat to cook evenly. turn the temp down.

 

[Tom]

Yup, too hot. An electric griddle takes a long time to come up to temperature, but start it low anyway. Then try using a domed pot lit that fits over the eggs and steam a little to start til egg white starts to cloud. That and not too hot will make a tender but still cooked on top egg.

 

[Madeleine]

Yup, too hot. An electric griddle takes a long time to come up to temperature, but start it low anyway. Then try using a domed pot lit that fits over the eggs and steam a little to start til egg white starts to cloud. That and not too hot will make a tender but still cooked on top egg..

Wish we had the space to do the dome. He was cooking 8 at a time. I'm going to nix the fried eggs until he practices the timing. The eggs were cold and the toast was bread.

 

[ukmaineiac]

I am in love with my new WOW egg dish. I serve it with savory dishes when I might have served fried or scrambled eggs. I don't have a pic yet (idiot) but it's solved a lot of problems.
I found it in a children's cook book. Try it now with one single egg. You'll be done in 15 minutes, including the time to heat up the oven
Make ahead ..... takes 4 minutes to finish ...... looks really cool ....... uses less eggs.
turn oven to 450 .....
prepare oven tray with a piece of aluminum foil (sprayed)
separate one egg (Spray oil the container for the yolk. Makes things easier)
whip the white HARD. You're effectively making a savory merangue
Add a little cheese or any flavoring of choice (I use romano) .... be quick and gentle
Mound the egg fluff onto the tray and make it look like a nest
Oven - 3 minutes. Whites are almost cooked and you have some nice brown pointy edges.
At this point it will hold and you can shape the inside of your nest.
When you're ready to serve crank the oven back to 450, add the yolk into the center (with spinach or extra cheese or whatever takes your fancy). 4 minutes in the oven and you a have a plate filling egg side dish with no dirty frying pans.

 

[Madeleine]

I am in love with my new WOW egg dish. I serve it with savory dishes when I might have served fried or scrambled eggs. I don't have a pic yet (idiot) but it's solved a lot of problems.
I found it in a children's cook book. Try it now with one single egg. You'll be done in 15 minutes, including the time to heat up the oven
Make ahead ..... takes 4 minutes to finish ...... looks really cool ....... uses less eggs.
turn oven to 450 .....
prepare oven tray with a piece of aluminum foil (sprayed)
separate one egg (Spray oil the container for the yolk. Makes things easier)
whip the white HARD. You're effectively making a savory merangue
Add a little cheese or any flavoring of choice (I use romano) .... be quick and gentle
Mound the egg fluff onto the tray and make it look like a nest
Oven - 3 minutes. Whites are almost cooked and you have some nice brown pointy edges.
At this point it will hold and you can shape the inside of your nest.
When you're ready to serve crank the oven back to 450, add the yolk into the center (with spinach or extra cheese or whatever takes your fancy). 4 minutes in the oven and you a have a plate filling egg side dish with no dirty frying pans..

That sounds yum!

 

[Kay Nein]

There's a portion of the white that is more liquid and free-roaming (for lack of a better word) than the rest. That part will naturally spread farther and thinner. You might continue to have that problem even with the temp lower. Have you thought about using those rings that I've seen before? There's a little handle on them and you crack the egg inside. Keeps it contained and eliminates the spread. You might also be able to fit more onto the griddle at one time that way.

 

[Generic]

There's a portion of the white that is more liquid and free-roaming (for lack of a better word) than the rest. That part will naturally spread farther and thinner. You might continue to have that problem even with the temp lower. Have you thought about using those rings that I've seen before? There's a little handle on them and you crack the egg inside. Keeps it contained and eliminates the spread. You might also be able to fit more onto the griddle at one time that way..

You mean like the ones that I use? I found them on ibay