On Wed, 2 Jun 2021 14:17:01 -0500, Sqwertz >
wrote:

>On Tue, 1 Jun 2021 06:59:32 -0700 (PDT), John Lorbal wrote:
>
>> I put two eggs, eggs who first cracked onto a plate. Gently slide
>> into a warm pam, about a #2.5 setting on an electric range.
>> Cover, and check every few minutes until they are firm, but not
>> hard to the touch. They will have formed a nice cover/film.
>> They are then served. They need to come out slightly runny, and
>> slightly hard. Being runny and running all over the place
>> doesn't cut it, and neither does being 100% hard.
>
>two or three eggs soaked in warm water for a few-20 minutes. Med
>Hot pan with sausage grease or butter. Crack, center yolk in white
>with a utensil for a few seconds at the start cook until whites are
>set and outer edge may be a little crispy and yolk is runny or only
>slightly set. Such as these eggs for smoked short rib breakfast
>biscuit sliders on Memorial day.
>
>https://i.postimg.cc/ncbhqnHS/Smoked...st-Sliders.jpg
>
>Yes Gary, I posted the correct link - a always.
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.