On Fri, 8 May 2009 19:08:08 -0700 (PDT), Bobo Bonobo®
> wrote:

>On May 8, 6:22*pm, Mack A. Damia > wrote:
>> On Fri, 8 May 2009 07:19:39 -0700 (PDT), Bobo Bonobo®
>>
>>
>>
>> > wrote:
>> >On May 7, 3:49*pm, Mack A. Damia > wrote:
>> >> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
>> >> wrote:
>>
>> >> >Mack A. Damia wrote:
>>
>> >> >> A variation of poached; I wonder if it works!
>>
>> >> >They *are* poached eggs. *This is the way almost all quality restaurants
>> >> >poach eggs.
>>
>> >> Never occured to me. *I thought that the usual recipe calls for
>> >> vinegar in the water - I suppose it's something in the citric acid
>> >> that keeps the egg together.
>>
>> >Vinegar is acetic acid, not citric.
>>
>> >> Never heard of swirling the water, either, Poached eggs are the best.
>>
>> >Lightly basted eggs are the best. *
>>
>> You have a recipe? *I could Google, but what's this group for?
>
>You must be a youngin. You put oil or lard or bacon fat into a
>frypan. When the oil is medium hot, you crack in an egg or two. You
>let them cook for 15-30 seconds, then using a flipper (spatula) you
>splash the hot oil onto the tops of the eggs. Ideally, you are trying
>to get the whites 100% solid, while leaving nearly all of the yolk
>liquid. When I was a child (the 1960s), you could order an egg
>lightly basted anywhere that served eggs. Now it's over easy (you
>risk getting icky liquid white) or over medium (often too much of the
>yolk is solid).
>
>> --
>> mad
>
>--Bryan

No youngun'. I wish.

I take it, then, that's it's a variation of, "over-easy", which I know
of well.

Is it a regional name? I've never heard it before, and I've cooked my
eggs that way many times.
--
mad