Michael wrote:

> even with the standard "crack the egg and slip it into the pan", there are
> times when I break the yolk and have to be ready to instantly transform
> into scrambled, before the yolk turns tasteless quasi-solid mush

Some people seem to have a special knack for it, though. On "Iron Chef
America" I saw Morimoto flour and deep-fry an egg yolk without breaking it.
Back in the 1980s in New York City, I remember eating something called a
"blue cheese beignet," which was a very thin crepe containing crumbled blue
cheese and a whole egg yolk. The crepe was folded around the filling, dipped
in tempura batter, and deep-fried -- all the while keeping the egg yolk
intact somehow.

Bob