On Wed, 29 Apr 2009 13:27:23 -0500, Omelet wrote:

> 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.

lotsa butter.

your pal,
blake