Alan wrote:
> On Wed, 26 Aug 2009 14:38:35 -0700 (PDT), 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.
>>
>> As Andy would say, "and you"?
> I'm not sure if anyone mentioned this method but if you are afraid to
> flip for whatever reason, slide the egg onto a large plate then bring
> the pan so that it is upside down over the plate and rotate the pan
> and the plate so that the plate is upside down on top and the pan is
> right side up on the bottom and the eggs just falls in. It's a little
> bit of a flip but a lot easier than flipping the eggs and cracking the
> yokes.

I like mine usually over easy. And as long as they make it into the pan
without the yoke breaking, the flip has never been an issue for me as
long as the egg wasn't sticking to the pan.

Bob