eggsfrying
I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook).
Sometimes the spatula I'm using doesn't want to slide under the egg very easily. Is there anything special about the type of spatula or special preparation with the pan or eggs that might make this harder or easier?
In Poland some soups (notably żurek or a sorrel soup) are served with a hard boiled (separately) egg added.
I don't have a scientific backing to what I am going to say, but still I will try to make my point clear!
Cooking eggs is more of an intuitive thing. The fast vs. slow thing comes more from your own rendezvous with it.
Like in my house, when we say omelet, only my husband is allowed to put hands on it because he gets that perfect round thing without breaking any of the edges every single time he does it. I will share his method:
Take a flat pan and heat it good enough.
Drizzle a little oil on it and rotate the pan once so that oil gets to the sides.
Now all you need to do is pour your beaten eggs on the pan and slowly cook it on a low flame until the edges start separating from the pan automatically(atleast it will come out easily when you raise it with spatula)
And bang on, our omlete gets cooked pretty fine everytime with a very soft and fluffy texture.
But when you say scrambled eggs, I would follow a different methodology in which I would:
Basically what I think is, when you cook anything on a high flame, you need to stir it along so that the food does not stick to the bottom and gets burnt(even when you are using a non stick pan, eggs might get stuck in a minute or so), which you can do while making scrambled eggs but can't do while making an omelet obviously.
I hope next time you put your hands on it, you will listen to your heart!! Happy Eggs!! :)
Best Answer
The best thing I've figured out about turning eggs is: do not do it too early. You need to wait for the cooked part of the egg to develop a strong texture before it will support its own weight. It's very difficult to turn a floppy, soft egg, where it's comparatively easy to flip an egg that has been cooked more completely on one side. I also use a relatively high heat, as this "crisps" the cooked surface. It also makes the egg more attractive.
The spatula you use can make a difference, also, though I believe this is minor. The spatula you want is a plastic one with a relatively thin, flexible blade. The really heavy spatulas tend to be too tall, in my experience, and push the egg rather than sneak under it.