On Tuesday, June 4, 2019 at 4:09:14 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > On Monday, June 3, 2019 at 11:57:05 PM UTC-10, Ophelia wrote:
> > >
> > > Thanks That sounds like it might be tasty poured over other things
> > > too)
> > >
> > > Today I am making seafood fried rice. What would you add to that?
> >
> > Oyster sauce, soy sauce, sugar, and sesame oil would work fine for a Chinese style fried rice. There's all kinds of fried rice around here. These days I'm partial to making fried rice with kim chee. It's kind of a thing around here.
> >
> > https://i.pinimg.com/originals/07/e8...64ea0c9596.jpg
>
> I have a question here. How do you make a still juicy fried egg
> sunny side up? By time you get the whites all cooked, the yolk is
> usually over cooked and not so juicy. That egg looked about
> perfect though. Must be about cooking temperature.
>
> I like a juicy egg over certain dishes but I always do a quick
> over-easy to finish the raw white part and still leave the yolk
> nice and juicy. Presentation isn't as good but it works well.

You can get a nice looking egg like that by cooking over very low heat in a non-stick pan. If the egg bubbles/sizzles, you have the heat up too high. You essentially just let it sit there until it's done. It's an easy way to way to cook an egg because you don't have to move or fuss over it. It'll take around 4 or 5 minutes. If you do it right you get a cartoon-looking egg - good for a laugh. I don't have 4 or 5 minutes so I'll do a flip over.

https://www.amazon.com/photos/shared...TQgslBHg1TI5yR