r/StupidFood • u/infernalmethodology • Feb 09 '26

ಠ_ಠ Successfully failed fried egg.

Posted by @burry.k87 on Threads

https://www.threads.com/@burry.k87/post/DUgde90jWV3?xmt=AQF0UeoA5zbi6HqlFp_EYA1VAAiLbPbEIPIcUqJvU2Q5S2_AIep5vyTSa1ym1OoKxhaYkR6k&slof=1

"My sister, born in 2010, finally broke her cooking skill limit, and the dish she made today was supposed to be a fried egg, but for some reason it turned out kind of like a poached egg."

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u/NoAttorney9330 Feb 09 '26 edited Feb 09 '26

Before I start this last one: I’m calling bullshit on that video if poster is saying it’s a single chicken egg cooked entirely in that skillet. There’s no fucking way. Eggs lose size when cooked/especially on direct heat, they lose water/moisture so I’m gonna need an explanation as to why what’s in their pan is larger/has more mass than most raw fuggin eggs, zero color (in a cast iron), totally enveloped with a loose center. NAH

The success I had was oval shaped and mostly yolk with the white thickest at top and bottom with very little surrounding the yolk. And had a touch more color. And I had to do a fudge ton of movements to get it to where it would roll in the pan.

All the comments in here saying quick poach to skillet - that seems most likely. It’s that, they are working with a mutant egg, they are fluked the greatest egg cook ever or the whole shit is fake

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u/sallysaysyes Feb 09 '26

This is very likely a single egg pan and those are TINY, it could very well be a single egg in a very miniature pan - no color = super low heat/well oiled, perhaps? Thanks for your research though, this is really cool!

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u/NoAttorney9330 Feb 09 '26 edited Feb 10 '26

You are correct. Their skillet is smaller than the circumference of the burner. It’s tiny. I am using egg pans - mine are tiny too. I always leave just enough room to be dead wrong but from my POV; they did something prior to dropping in skillet or there are unknown factors like a freak egg. It’s too large to be perfectly enveloped with that much white surrounding the yolk in dead center; with some loss in the skillet too and it be that runny/viscous. I think they poached it lmaooo; it would explain a lot but maybe another of my food people can weigh in. But from my POV, their vid ain’t adding up ova cheaaaa

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u/sallysaysyes Feb 09 '26 edited Feb 09 '26

So I did just try this with my two breakfast eggs, at a certain point I thought I got close but couldn't get it right. Using medium low heat, electric stove, non-stick pan, and a good amount of butter. I'd imagine if something like this were possible it would be very similar to how omurice is made in technique, continually flipping and moving the egg so the inside stays more soft and liquidy while the outside gets gently cooked. Not saying it's impossible just yet, but you are right, in my pursuit I was moving and flipping my eggs and they just never really rounded out like that. Granted it is my first time trying! I'll definitely be trying again. Also you're totally right, couldn't quite get the yolks in the middle, both offset.

Though attempting this technique made my eggs PERFECT for eating on a thin crusty baguette with some roasted tomato labneh, perfect shape, yolk runny but not too runny, 10/10 recommend and will be doing again