On Wed, 11 Feb 2009 10:05:26 -0800, Lin >
wrote:

>notbob wrote:
>
>> Over easy is usually an easier way than "sunny side up" which is basically
>> the same degree of doneness (hard wht, runny yolk) but requires frying in
>> enough grease that excess grease can be constantly ladled over the top of
>> the egg while it's cooking.
>
>In my books, what you are talking about with the ladling of grease
>(preferably bacon) is called basted. Sunny side up is just the whites
>cooked through, no flip for an over-easy look. Big, sunny yolk glaring
>at you from the plate.
>
>--Lin

Two ways to get there. My Fem ancestors used to spoon
the bacon grease over the tops of the eggs. (Or butter,
FWIW). I've found, using my non-stick 7" pan, that
simply putting the glass top on it will reflect enough
heat down onto the eggs to achieve the "over-easy"
effect. Low fat, but the same effect. This is my fave
way to do this.

Alex