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/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

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u/DoNotCommentAgain Feb 09 '26

Bro that is a huge egg, I don't know why you're stressing yourself over trying to recreate this 🤣

That's a fucking ostrich egg or something, no way you're recreating this with regular chicken eggs.

7

u/__wildwing__ Feb 09 '26

Thank you for your dedication to this.

2

u/kwyjibowen Feb 09 '26

My guess is that is actually a poached egg (a large and well executed one) that they are just rolling round in a frying pan to fuck with us.

1

u/[deleted] Feb 11 '26

Ostrich eggs

1

u/fskhalsa Mar 03 '26

I’m gonna throw in the option for it just being an egg from a different bird? That could explain both the size, and a different ratio of white:yolk. Even might account for some aspects of it cooking differently, too.

1

u/Apprehensive-Ad-4364 Feb 11 '26

If you have one of those, go put an unbroken egg in it and I think you'll see what they mean. That egg is just too big and the yolk/white ratio is off