On Mon, 27 Apr 2009 12:38:54 -0500, 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.

well, see, i don't want any brown parts, or bubbles, or anything like that
in my eggs.

your pal,
blake