On Tue, 28 Apr 2009 21:00:14 -0500, Omelet wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
>> blake wrote:
>>
>>>>> 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.
>>>>
>>>> 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.
>>
>> You could always heat bacon grease or oil separately and spoon it hot over
>> the whites as the eggs cook.
>>
>> Bob
>
> Or just go with poached.

i'll admit to not having mastered egg cooking. i've just managed recently
to get my omelets whipped into shape.

your pal,
blake