What is the secret to making eggs over easy like the restaraunts? My
Mom used to baste eggs or fry them till almost done and put a tad of
water in the pan with a cover. I keep trying but do not seem to be
able to get them right. If I try to turn the eggs the yolks always
seem to break. I can cook all kinds of complicated dishes, bake bread
like nobody's buisiness, but eggs continue to baffle me.
Any pointers would be appreaciated.