"Chemo the Clown" wrote

>I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.

If I want that type of egg, we do it in butter and bacon grease. This way
the whites cook completely and the yolk is still liquid enough (mostly
liquid).

Mostly though I like 'soft scrambled' where it's all still runny, or soft
boiled in shell, where the white is barely set but it's nice and hot ;-)