On Sun, 10 May 2009 01:39:26 -0500, Omelet >
wrote:

>In article >,
> Lin > wrote:
>
>> Omelet wrote:
>>
>> > My mom used to cook them that way when camping. She used bacon grease.
>> >
>> > It works too but tends to leave a LOT of "crispy" white around the
>> > edges. That method has it's place too!
>>
>> That's the way my mom did basted eggs when we were growing up. The
>> "crispy" white edges were one of my favorite things about them. Using a
>> spatula she would "push" waves of grease over the eggs. The yolks were
>> always a nice ooey-gooey consistency and the right temperature. They
>> aren't the same using olive or vegetable oil.
>>
>> It's been years since I've had real basted eggs. Thanks for the memory
>> -- I can almost smell them sizzling in the pan now.
>>
>> --Lin
>
>I totally understand. <g>
>Childhood memories imho are some of the most precious...

I guess I never thought they had their own name. Never heard,
"basted", only "over easy" or something along those lines.

But it's pretty much the way eggs were made for us when we were young.
Fry and egg and spoon hot fat over it - although it was usually bacon
fat.

Thanks again!
--
mad