"Chemo the Clown" > wrote in message
...
On Aug 26, 4:05 pm, "Dimitri" > wrote:
> "Chemo the Clown" > wrote in
> ...
>
> >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.
>
> > As Andy would say, "and you"?
>
> 1. Moderately hot # 6 cast iron pan
> 2. 1 pat of sweet butter.
> 3. When the butter has melted and the sizzle is gone add 2 fresh eggs.
> 3A S & P
> 4. When the eggs are set enough to SLIDE. Flip the eggs
> 5. In 15 or 20 seconds slide the eggs onto some fresh hash browns or
> toast.
>
> Done
> Dimitri

Guess I'm not coordinated enopugh...I always end up breaking the yolks.

Nah as the eggs come down the pan starts to lower softening the contact.
Practice with a cooked pancake. (cold) Like most other kitchen TASKS it
muscle memory.

Dimitri