In article >,
blake murphy > wrote:

> On Sun, 26 Apr 2009 15:03:55 -0500, Omelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> >> On Sun, 26 Apr 2009 08:09:34 -0700, Serene Vannoy
> >> > wrote:
> >>
> >>>If the white of an egg is even slightly undercooked, the whole thing
> >>>grosses out James,
> >>
> >> I thought I was the only one! I like my yolks runny, but those whites
> >> had better be set (otherwise there's that gross blue snot to make me
> >> gag) and the only good souffle is one that's cooked all the way
> >> through.
> >
> > That's why I make basted eggs. Only takes a couple of minutes and works
> > 100% of the time for me.
>
> but doesn't the basted method imply that you're cooking at a pretty high
> temp (for the butter/bacon fat to be that hot)? i usually err on the low
> side.
>
> your pal,
> blake

Oh yes! I put coconut or olive oil into a clean pan and make sure it's
sizzling hot before laying the eggs in there. I then cover, let them go
for 30 seconds or so before adding the water and instantly re-covering.

I let that cook until the whites are set.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.