Asian Recipes

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The Unrivaled Practical Guide for Asian Cooking

What makes a fried egg rubbery?

Frying an egg at too high a temperature or for too long causes the protein in egg whites to coagulate excessively and lose internal moisture. If you want a perfect fried egg, we advise cooking it as slowly as possible over low heat - and removing it from the pan as soon as it is done. As a bonus, your egg will absorb less fat.

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06:58:19 on 02/03/08 by Webmaster - Questions and Answers -