I agree with Jacques completely. And its how I cook my eggs when I want them over easy.

I use half as much butter, and don't do the steam or butter on top, but pretty much the same way as the video too. Over is harder, but one egg is easier than two. I don't suggest that Kevin, at his age, learn the diner flip, unless it's for sport. So then you need the right tool. I don't have it. I use a flexible nylon pancake turner. It only works most of the time. I think a flexible fish lifter would likely be ideal.

As to the pan, I use a De Buyer carbon steel crepe pan because it’s the most reactive to temperature. The best alternative is cast iron, which is the least reactive. either way, it's about control. The former for fine adjustments, the latter for get the temp right and keep it there. Just big enough to get the turner in neatly is my choice, but I don't know why that works. I loathe non-stick, but I get why people like it for eggs.

The rest is just practice.

That's an egg steamed in butter. Looks quite delicate and delicious. I hate eggs fried with brown crisp edges and I especially despise eggs cooked in cast iron.

Like that but with a LOT less butter lol Except when I cook bacon first, then I fry the eggs in the bacon fat and flip. I know your eggs aren't like ours so perhaps yours are harder to flip as it's not a problem here.

I have on occasion slid an egg onto a plate and inverted the plate back onto the pan because I just can't flip...but I like to do it hot and fast and crispy and with ghee...

The steaming method in the video works well but I don't think you need THAT much butter.

I have a 7" French crêpe pan, and so maybe that would be best. Anyway, we can give it a try.

I use nonstick for mine. I’ve never had consistent success on anything else without using more fat than I’d prefer. Pan and spatula sizes need to be compatible. As for spreading, fresh eggs shouldn’t an issue. Pick them by julian date, I’m looking for something packed within the week.

Also, to help keep the yolks in the middle, your stove has to be level.

I have a designated single egg pan. A 6inch carbon steel single piece formed....no rivets. I use the same back left burner on its lowest setting, (gas). I give it a couple minutes to heat slowly, then a 1/3rd tBsp butter, a tap of avocado oil. Guesstimated. An 8inch for omelets and other styles of eggs.

It seems most like a designated small 8inch non-stick for eggs. I'm not fond of disposables. Mine are a lifetime purchase and will, no doubt, last for generations.

Jacque is such a good teacher. He has always liked butter. My BIL uses way too much.

I guess my point is....we all seem to like our eggs different ways. Once you find the right pan and the right burner, temperature, timing, they will come out perfectly every time. Jacques egg, for example, i would need to flip it rather than to continue steaming. Over easy rather than sunny-side up.

If the pan is too big, the butter/oil might 'leave the area' where the egg is cooking. My 6inch is about 5inches on the bottom so the butter stays with the egg therefore easy to flip with the wrist snap. A spatchula i think would need at least an 8inch pan.

I have a small (8"?) cast iron skillet that's perfect for a single egg or burger.

I don't do 'over easy' and I do like extra crispy edges, so I use butter and a fairly high heat and cover the egg for a minute or so at the end just until the top is opaque and not clear, then pour the hot butter from the pan over the yolk once it's on the plate. My tip is don't put the egg in the pan before the butter stops sizzling.

My fave is a fried egg sandwich with some American cheese and bacon bits (I use Bac'uns when we have them) and the extra butter drizzled on the toasted bread. I prefer a runny yolk, but not raw.

I cooked one for him this morning, and I used the 4.75" one egg wonder pan with just a few drops of grape seed oil. Our Bertazzoni stove has a small simmer burner

in the front that I put the simmer ring on for the small pan, like in this photo. This burner has two separate controls, and so you can turn on just the center, just the outer, or both, and I especially like this feature. This photo is not exactly like my stove because I have more variations in the other burners. Anyway, the simmer ring is necessary for the small pan.

I cracked the egg into a small bowl first so that I could easily slide it into the pan, and Kevin was not aware of this technique. Then I covered the pan so that the white would cook all the way through without turning the egg. I guess what I made was sunny side up, but when I put the egg on the tostado (which I heated in the toaster oven with bean dip and cheddar cheese), I turned it over, using a long straight spatula like the one on the left in this photo

not the round turner.

The pan is non-stick, and so I did not want to use a metal utensil.

I started the egg with the burner on high and turned it down once it started cooking, so that the bottom of the egg would not get crisp.

I guess we still don't know how to flip eggs over in the pan, but at this point, I do not think this is necessary.

I think cooking an egg like this is a bit tricky - and it was especially tricky for Kevin, as he was never able to get the results he wanted. I think he will do better using the tiny pan and covering it.

I keep these two spatulas on the side of my refrigerator so that they will be right at hand, since the refrigerator is only 18" from the stove.

I use a non stick pan and HAVE to have a certain spatula! Kind of like the rounded one above, but smaller and thinner. I tilt the pan a bit so the egg slides onto the spat, then turn.

My kids used to tease me because I would take almost a ballplayer stance when getting ready to flip and egg!

I have a spatula like your long thin one and also its big brother which is about twice as wide and fine for picking up an egg. It wasn't expensive, I'm pretty sure I got it at the supermarket.

rather than a tablespoon of water, I like to use dill pickle juice ... that way, all you have to do at the end is hit it with a spot of pepper ...and garnish with a dollop of the home-made pickled mustard seeds.

That sounds realy good...on a tostada with beans. Seems like you are getting close to a system that works for him to venture cooking solo ?. I like that 'reducer ring'. My Bertazoni just came with the wok ring but it sits upside down on the big center 5th burner. Helps tone down the heat as it boils on the lowest setting.

I do have 4 different burner rings i use daily for various things. Front far right keeps Chemex coffee warm low for morning coffee.....perfect temp.

I do think i am egg picky, but enjoy many ways out and about. At home i prefer my way.

With house guests i can sometimes rally DH to do 'eggs to oder'. But i most often make a fritatta that all seem to like. Fruit/yogurt/granola folk can head to that. Easy to provide choices prepped the night before...

It is the 'sunny side up' when the white is still raw goo clear i care not. I like a jamy yolk but not so much a solid entire yolk runny....

Just use a spatula to flip, then take off the heat.

I was unable to flip the egg in the tiny egg pan, but I served it upside down on the tostado anyway.

I also sprayed the egg with a bit of water after it had cooked for 10 or 20 seconds, to help it steam, and I kept the lid on until the white was completely cooked on top.

I do not like runny yolks at all, but Kevin does, for some reason. In fact, I do not like any fried eggs at all and either make them scrambled or in an omelet. Kevin eats the omelets I make, and I always make them large enough for two people, which is really not that large - usually three eggs for two people.

I use a non-stick 6 inch pan at a low temp with butter. I cook the egg very slowly to keep it tender and avoid browning. A hard plastic spatula works better than a silicone as it is less slippery. I slowly and gently flip it over and only cook the second side very briefly. I like them buttery and soft with just a slight runny-ness to the yolk.

I just made one, almost forgot how much I prefer runny yolks over scrambled eggs. (I prefer scrambled soft over fried hard when I’m concerned about neatness.) But yeah, there may be too much overthinking going on here. Put egg in pan, cook, flip. Lower and slower if you want to avoid any browning. I didn’t use any fat but it will be even easier if you do. If there’s any trick all it’s to slide the spatula around the edge of the egg before flipping to be sure nothing’s stuck.

I purchased an GreenPan Valencia Pro 8-Inch just for frying one egg, because of many of the issues I was having that are mentioned above. The fry pan is wonderful. I use a small amount of butter crack the egg right into the preheated pan, put a lid on and turn down low. It is perfect. Don't even have to use anything to get it out of the pan; just move the pan in a circular motion and the eggs starts moving in a circular motion then slide it out onto the plate. I have 4 diferent sizes of the GreenPans and their non-stick feature is phenomenal.

I have two different sizes of GreenPans, including the 8". I could try using that for one egg and use a lower temperature. I already do slide the spatula around the egg, even when using the GreenPan.

Most of my experience with frying an egg (for others) has been with cast iron, and I like that I can use metal utensils with that.

FOAS, what size pan do you use? I do not believe that there is too much overthinking going on here, but I do believe that once one has gotten the technique down, it comes as second nature. For someone like Kevin, instructions have to be very detailed, as he has been getting unsatisfactory results up until now.

I have to take Kevin to the hospital tomorrow morning for hernia surgery at Cedars-Sinai, and then I'll have to pick up again either that evening or tomorrow morning. That hospital is rather confusing because it is next to the Beverly Center at San Jacinto, which is an angled street, and there are multiple towers and multiple parking garages, plus additional parking garages that are private. I'm not sure yet where I will have to go to pick him up. I have to make sure that I park at the right tower. The last time I went there, I circled around the hospital several times before I figured out where to go.

Oh no, healing thoughts on the surgery. Hospitals and courtrooms stress me. And any DMV especially in NY. (mean miserable people)

A dozen years ago we had a holiday with my BIL. He loves to cook more than most. Insisted on cooking many meals and loving our wood fired stove with the steel french top, yet used horrifying amounts of butter. This is not a fear of fats at all. I prefer the taste of a pure egg, not a butter bath. So oily and the same with steak. Most of my dressings are pure veg and almost no oil. Not fear of oils but i don't like greasy salad greens. When i lived in Italy, they tossed beautiful fresh salad greens in a ton olive oil, then a boat load of coarse salt....this was before anyone asked for dressing on the side. (high end restaurants were more accommodating)

I was standing with two co-workers...one from Argentina, another from Brazil. Over a big bowl of hard boiled eggs to hot to handle. Perfectly cooked and not in an ice bath. Always peels perfectly. We discovered we like the same prepared eggs. Fast forever friends since. Variegated.

(we have a texting three-way now)

It is an egg or three in the pan, slow heat, then a slow blend, with a fork. Carbon steel. Jammy yolk, not runny, tender fully cooked whites. (no goobers). Not fond of an over creamy scramble.

(my BIL's eggs were puke over buttered). A stick of butter on a small steak makes no sense .He likes crispy olive oli eggs but i do not. Eggs should be prepared as one likes them.

This is why i like to learn all preparations so i can give my house guests what they want. Why i make fritattas, lol. DH is killer at individual classic omelets to order.

For many years, I did use cast iron to cook eggs in. Have also used my DeBeyer carbon steel. But for some reason, in the past couple of year, my eggs weren't turning out the way I always wanted them. Am now sold on the 8" GreenPan for cooking eggs and have no plans to quit using it.

I do hope that Kevin's surgery is successful and beneficial to him.

Some time ago, I bought a dozen eggs. I was shocked! 7 of those were double yolk eggs! I understand that is almost statistically impossible. It was fun frying double yolk eggs.

It is also fun frying quail eggs to make appetizers.

I also enjoy Scotch eggs.

dcarch

The perfect egg!

https://www.chefsteps.com/activities/tips-tricks-edible-emoji-egg?utm_source=email&utm_medium=general&utm_campaign=07-29-2021

Thanks, Islay. It's always helpful to have videos.

Kevin is still in the hospital, as he has had some complications, but I am hoping that he will be able to come home today. I'm waiting for a phone call or text from him. It is now 8 am, and he said that the doctor was going to try to remove the catheter at 7 am, and so we still do not know how that will go.

Fingers crossed for Kevin.

Still more delays, but I'm hoping he will be able to come home tomorrow (Saturday).