"Chemo the Clown" > wrote in message
...
>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"?

over easy the white is still little runny
over med the whites are solid the yoke still runny
over med well the whites solid the yoke a little firm
over well the whites and yoke are solid
over hard the same as over well but you break the yoke
cooking with steam is called basted and you don't use oil.
Its the alternative to poached when your cooking on a flat grill.

Robert