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jmcquown[_2_]

On 6/4/2019 1:54 PM, Janet wrote:
> In article >,
> says...
>>
>> On 2019-06-04, Janet > wrote:
>>
>>> Using the slice, just flip some of the hot fat in the pan across the
>>> top of the egg until the white sets. The heat of the fat cooks it then
>>> the fat runs off again.
>>
>> Not being from UK, ain't sure what "the slice" is, but Janet got the
>> rest correct.
>>
>> USA translation: Gotta hava lotta fat (butter, bacon grease, veg oil) in pan
>> with egg. One of my cooking mentors usta use a large spoon to "flip
>> some of the hot fat", from the pan, up onto the top of the egg. The
>> "hot fat" would make the white and the yolk cook. The "white" would
>> cook faster than the yolk and it would make for a nice "sunnyside-up"
>> egg. The "white" would cook ("set") and the yolk would still be
>> runny. HTH.
>>
>> nb
>
> slice
>
> <http://cookit.e2bn.org/cooking/equipment-192-slice-fish-or-egg.html>
>
> The point of using a slice is that when you lift cooked food out of
> the pan, the fat is left behind in the pan
>
> Janet UK
>
I figured it was something like that.

I call that a slotted spatula.

Jill