On Apr 27, 12:38*pm, Omelet > wrote:
> 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.

That's not exactly basted. More like a poached hybrid. Whatever
works to achieve the ideal...
Hey Om, did you check out the DWF link yet?
> --
> Peace! Om
>
--Bryan listen @ http://www.MySpace.com/TheBonobos

"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009