Fried eggs

[David_Bu3ker]

Nooooooooooooooo!

Jersey standard
Taylor Ham, egg, cheese on a roll/bagel. Salt, pepper, ketchup

How do they do it in PA?

I don’t know. Don’t live there.

[David_K_o_l_i_n]

Nooooooooooooooo!

Jersey standard
Taylor Ham, egg, cheese on a roll/bagel. Salt, pepper, ketchup

How do they do it in PA?

How can you possibly need salt when you have Taylor Ham? And ketchup

[Brian_Tuite]

I generally think that a fried egg should have no brown. When I see that, I say to myself, “That’s poor heat control…too hot.”

Someone missed the word “fried” somewhere along the line. No bubbles, no brown = sautéed.

[Victor_Hong]

Wine OCD ====> Egg OCD.

[Brian_Tuite]

I think fried eggs should be done the Jaques Pepin way:

Jacques Pépin Makes a Delicious Fried Egg | American Masters: At Home with Jacques Pépin | PBS - YouTube

BTW, his way to crack eggs against a flat surface changed my life. I always did it against a sharp edge. His way is much better - only took me (almost) 50 years to figure that one out!

OK, I’m going to have to try that. Though I’m still thinking bacon grease > butter.

Thanks for posting!

That’s because bacon grease IS > butter.

[T_Williams]

Nooooooooooooooo!

Jersey standard
Taylor Ham, egg, cheese on a roll/bagel. Salt, pepper, ketchup

How do they do it in PA?

Since David doesn’t live in PA, I’ll give you the right answer:

Scrapple, egg, and cheese on an everything bagel. Keep the yolk runny and the scrapple crispy. Ketchup if that’s your gig (no for me, yes for my wife).

[Jay_Miller]

Nooooooooooooooo!

Jersey standard
Taylor Ham, egg, cheese on a roll/bagel. Salt, pepper, ketchup

Don’t drag me into your ketchup infected fantasies.

[Brandon_R]

I generally think that a fried egg should have no brown. When I see that, I say to myself, “That’s poor heat control…too hot.”

Someone missed the word “fried” somewhere along the line. No bubbles, no brown = sautéed.

Blah blah blah…whatever, Man.

[Nola_Palomar]

I always fry my eggs in my evoo. Paired with some french fries and jamon, maybe some fried peppers and fried bacon or chorizo, morcilla it is called Plato Alpujarreño. Juan used to ask his mother, why would she go to all the trouble to make elaborate dishes when she could just make a couple of fried eggs and french fries, that is the most exquisite bite to eat?

Trick is to put enough evoo in the pan that you can baste it over the top of the egg with your spatula. I like the center runny.

[Victor_Hong]

A lot of posters here seem quite hard-boiled, eggs notwithstanding.

[Alex_N]

+1 on the crispy edges. I’ll sometimes break the white to get more of it.
If I want no crispy edges, I pour a little water in the pan, cover it and don’t flip. No crispy edges and the top steams over.

[Steve_Crawford]

scrambled egg tip. whites only at first. once they’re somewhat set, then add the yolks.

[TGigante]

Nooooooooooooooo!

Jersey standard
Taylor Ham, egg, cheese on a roll/bagel. Salt, pepper, ketchup

How do they do it in PA?

How can you possibly need salt when you have Taylor Ham? And ketchup

Makes no sense to me to add more salt to the super salty pork roll but many folks do it anyway. 75% plus get ketchup. I always thought the ketchup part was unique to NJ/PA area and other more sensible state dwellers shun the egg ketchup combo. I do put ketchup on mine

[alan_weinberg]

I’m alone here. I cook only the whites, burn them, burn them some more, and then burn them some more. Cooked in good butter—Près de Salé, usually.

[M_Meer]

Browned and puffy egg on my pad ka prao or die!

[John_O]

Jersey standard
Taylor Ham, egg, cheese on a roll/bagel. Salt, pepper, ketchup

How do they do it in PA?

How can you possibly need salt when you have Taylor Ham? And ketchup

Makes no sense to me to add more salt to the super salty pork roll but many folks do it anyway. 75% plus get ketchup. I always thought the ketchup part was unique to NJ/PA area and other more sensible state dwellers shun the egg ketchup combo. I do put ketchup on mine

developed a taste for this from a roach coach on Delancy St. in Newark. SPK (Salt, pepper, ketchup) is a must. I’m now happily substituting bacon for the Taylor ham as there’s none around here. Difficult to find a good hard roll in my neck of the woods, which is a key feature.

[Robert_Pollard-Smith]

For the ham, I would happily sub a few slices of Katz’s pastrami.

And, over medium, with crisp edges and a sprinkle of Maldon flakes.

[Victor_Hong]

How can you possibly need salt when you have Taylor Ham? And ketchup

Makes no sense to me to add more salt to the super salty pork roll but many folks do it anyway. 75% plus get ketchup. I always thought the ketchup part was unique to NJ/PA area and other more sensible state dwellers shun the egg ketchup combo. I do put ketchup on mine

developed a taste for this from a roach coach…

I heard of that term first, when colleagues described the lunch carts outside One Noo Yawk Plaza.

[John_O]

Makes no sense to me to add more salt to the super salty pork roll but many folks do it anyway. 75% plus get ketchup. I always thought the ketchup part was unique to NJ/PA area and other more sensible state dwellers shun the egg ketchup combo. I do put ketchup on mine

developed a taste for this from a roach coach…

I heard of that term first, when colleagues described the lunch carts outside One Noo Yawk Plaza.

Did you ever hit the carrot cake coach outside 55 Water? Now that was specialization b4 it was fashionable.

[RichardFlack]

I generally think that a fried egg should have no brown. When I see that, I say to myself, “That’s poor heat control…too hot.”

Someone missed the word “fried” somewhere along the line. No bubbles, no brown = sautéed.

Or poached in olive oil…
I tend to like either approach depending on my mood. What I was curious about was rationale for the apparent orthodoxy among top chefs.