Do you use oil or butter when frying eggs?

[flyingpig]

Okay I just saw a video on cracking eggs and this woman used butter into the pan and then cracks the egg into the pan.

I use sunflower oil. Does anyone know why butter is a substitute?

Also what does garlic do when you stir fry?

Is this question way too random?

thanks

[KingNothing]

Oil or butter help keep the egg from sticking. Eggs are very sticky in general. The differences between butter and oil usually come down to taste, and to a lesser extent, nutritional value.

[phinds]

I use butter because when combined with eggs, I can just HEAR my arteries hardening. :smile:

[Evo]

Okay I just saw a video on cracking eggs and this woman used butter into the pan and then cracks the egg into the pan.

I use sunflower oil. Does anyone know why butter is a substitute?

Also what does garlic do when you stir fry?

Is this question way too random?

thanks
Do you ever make an effort to look up anything? Ever?

[turbo]

I gently heat a cast-iron frying-pan, and when the temp seems right, introduce a dollop of butter and crack an egg into it. If you flick a bit of water into the pan, and the drop hops and pops and disappears, it's time for the butter.

Butter is best for flavorful cooking when you don't need high temperatures to cook your food. If you want to do a stir-fry, use only peanut oil, pre-heat your wok or pan, and wait until the oil has lost that streaky, runny look before adding anything to be cooked. If the oil isn't looking really flat and shiny, it's not yet up to pan temperature.

[Greg Bernhardt]

butter!!!! Bacon fat is even better.

[turbo]

butter!!!! Bacon fat is even better.Yep! Or even fry the eggs after you have browned your salt pork and onions.

[fluidistic]

My girlfriend uses sunflower oil, I use either butter or margarine.

[QuarkCharmer]

I use peanut oil for everything like this. Not for health reasons, I would just as soon eat a stick of butter if it looked appetizing, but I think it makes things taste great.

[Insanity]

butter!!!! Bacon fat is even better.

Yep, the best for cooking with cast iron. Especially when its fresh from cooked bacon and then eggs right in the pan.

Olive oil works well too.

What someone uses is by their preference.

[flyingpig]

Oil or butter help keep the egg from sticking. Eggs are very sticky in general. The differences between butter and oil usually come down to taste, and to a lesser extent, nutritional value.

That's not right, my pan doens't stick...

[flyingpig]

My girlfriend uses sunflower oil, I use either butter or margarine.

Good another woman agrees with me. Now I know I am eating right.

[DaveC426913]

That's not right, my pan doens't stick...
While that may be true, the primary reason for oil/butter is indeed so that it does not stick to the pan.

Presumably, you have a non-stick Teflon pan, which may be why your eggs don't stick.

[flyingpig]

While that may be true, the primary reason for oil/butter is indeed so that it does not stick to the pan.

Presumably, you have a non-stick Teflon pan, which may be why your eggs don't stick.

I thought the uses of liquid was to make it cook faster.

[DaveC426913]

I thought the uses of liquid was to make it cook faster.
A good point too.

So, now we have an experiment: You with your non-stick pan - does it cook an egg dry just as fast as if you used oil?

[flyingpig]

A good point too.

So, now we have an experiment: You with your non-stick pan - does it cook an egg dry just as fast as if you used oil?

About the same rate honestly. I guess I won't be using oil then.

Thanks y'all

[phoenix:\\]

Do you ever make an effort to look up anything? Ever?

Better to get advice from people you frequently talk with before going to complete strangers. Who knows, maybe PF members have a better sense of taste?

But I heard using olive oil is better or using a non-stick pan.

[TylerH]

Butter makes everything taste better. Therefore, I use butter -- lots of butter.

[Jimmy Snyder]

My grandmother used to make scrambled eggs with cottage cheese blended in and more boiled in butter rather than fried. They were the best.

[Chi Meson]

A bunch of responses...

I skipped them all because...

If you are using oil, you are not "frying eggs" you are murdering them. I've said it before in a thread about using Calphalon vs. non-stick pans:

If you fry/scramble eggs properly in Calphalon (or cast-iron even) they won't stick. If you are not using butter, then you are not doing it properly.

[/correct answer]

[Containment]

If this thread was an attempt to get me to make scrambled eggs all I can say is it worked :)

Anyhow the better question is what type of cheese should I be putting on my eggs?

[DaveC426913]

Anyhow the better question is what type of cheese should I be putting on my eggs?
All of them.

[Chi Meson]

butter!!!! Bacon fat is even better.

I do stand corrected. Bacon fat for a sunny-side up, or over-easy egg. What that does to the edges of the egg whites, OMG!

Still, prefer butter for anything resembling an omelet.

[turbo]

I do stand corrected. Bacon fat for a sunny-side up, or over-easy egg. What that does to the edges of the egg whites, OMG!

Still, prefer butter for anything resembling an omelet.Yep. Butter is my go-to for omelets. For over easy (my favorite), my father and I used to take salt pork when camping. Bacon occasionally, but salt port more frequently. We'd have a small campfire in the evening, usually, and spear thin strips of salt pork on green twigs and toast them in the fire until they were browned and bubbling. Mmm!

[WiFO215]

Olive oil! How come no one mentioned it? Extra virgin all the way!

[GregJ]

Butter here. I find it just adds some extra taste.

Although if there is no butter around I would use oil.

[Hootenanny]

Olive oil! How come no one mentioned it? Extra virgin all the way!
For eggs?! :yuck:

[Chi Meson]

Olive oil! How come no one mentioned it? Extra virgin all the way!

Olive oil is not for frying!

[Hootenanny]

Olive oil is not for frying!
Have to disagree with you there - as long as you're careful not to overheat it and your careful what you fry with it, it can add a whole new richness. I sauté with olive oil all the time.

[Chi Meson]

saute is one thing. Frying is not saute. You don't saute an egg. Frying eggs or omelets, it's butter. Or bacon fat for the fry. That's my final answer.

And you are right for $64,000!

[turbo]

Plus, if you want to use olive oil for cooking, don't bother using the real extra-virgin cold-pressed stuff. Use the stuff expressed under heat. It is clearer and has a higher smoke-point. The cold-pressed stuff is great for drizzling on bread or making vinaigrette dressings - not for cooking.

[estro]

I use olive oil.

On less positive note: every time I try to make fried eggs, 75% of my attempts ending up with omelette, really sad...=(

[physics girl phd]

Good another woman agrees with me. Now I know I am eating right.

I you my female opinion to negate this. Butter... mmmm.... bacon fat... mmmmmmmmm!

You might be eating healthy, but you aren't eating right.

[turbo]

I you my female opinion to negate this. Butter... mmmm.... bacon fat... mmmmmmmmm!

You might be eating healthy, but you aren't eating right.You da gurl!!!!

[physics girl phd]

You da gurl!!!!

doh... "I you my..."

Too late at night here (and after 6 hours grading some tests I gave... and still only ~25% done... ~220 students, and a problems-based test). Typos abound... Especially when using a beer to wind down.

Or maybe just thinking of butter and bacon fat... and how could someone NOT use butter or bacon fat?

[turbo]

I use olive oil.

On less positive note: every time I try to make fried eggs, 75% of my attempts ending up with omelette, really sad...=(Not good. I initially typed "not food", but maybe that's just Freud. You need a nice cast-iron pan, and you need to season it properly before use. Never wash it in soap and water, just scour it out with sea salt to clean it, oil it with some salt pork or bacon and heat it. The pan will soon acquire a finish that is practically non-stick.

When you want fried eggs, heat the pan until a drop of water flicked into the pan hops around, pops, and disappears in a poof of steam. You can then add a little butter, and when that is thoroughly heated, crack in an egg or two. Better yet, instead of using butter, you could fry up some finely chopped onions and potatoes with little pieces of bacon or salt pork. Scoop those out with a spatula when they are browned and crack in a couple of eggs right away. Hopefully, you have also made some toast, so you have something handy to sop up those over-easy yolks with.

Inadvertent "omelets" or scrambled eggs are a sign that you have an improper cooking surface or are over-handling your eggs or both. You should be able to get your eggs cooked and flipped without distorting or ripping the margins of the whites.

A little cooking tip: If you have a good thin metal spatula, and you have used it to flip your potatoes and onions while browning them in the pork fat, it will be nice and lubricated, and will slide under those over-easy eggs really easily without distorting them. A clean, dry spatula will not do that as well.

[liza5757]

In Bangladesh , you can get only soya bean oil to cook . I use it. Though I know no Soya bean is in oil :(

[WiFO215]

Olive oil is not for frying!

D'oh. I meant for making omelettes, not fried eggs. I use butter + sesame oil for fried eggs.

[Chi Meson]

When you want fried eggs, heat the pan until a drop of water flicked into the pan hops around, pops, and disappears in a poof of steam. You can then add a little butter, and when that is thoroughly heated, crack in an egg or two.

Since we're on technique, don't used hard, chilled butter. Leave eggs and butter out overnight (in cat-proof container!) for morning eggs. Follow heating advice as above, put the butter in, and add the eggs the moment the butter stops bubbling (that's when the water has been boiled away). If you put in chilled butter, the butter might begin to burn before it has all melted and bubbled out. Add the egg to the middle of the puddle of butter. Don't touch it for half a minute. If scrambled/omelet, break any big egg bubbles that form and let the fluid fill the holes. When top is nearly firm, flip without a spatula.
When flipping, you must believe in the courage of your convictions!