Might be a bit silly, but I need some help! Whenever I cook 'fried' eggs in a pan with a bit of frylight, they never seem to cook properly on top - they stay with a horrible top layer of uncooked clear bits for ages. I end up having to flip them over - I can't stand uncooked egg white - and then the yolk gets cooked, of course.
I always used to cook them with oil/butter and then kind of flick the hot oil on top to cook them, but obviously I can't do that anymore!
Any tips I'm missing?
I always used to cook them with oil/butter and then kind of flick the hot oil on top to cook them, but obviously I can't do that anymore!
Any tips I'm missing?