In article >,
blake murphy > wrote:

> 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

I still cannot easily fold an Omelet over, but I'm good to go with most
other stuff. There seems to be a real art to that.
--
Peace! Om

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