On Aug 6, 5:09 pm, pamjd > wrote:
> 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.

Eggs are one of the most difficult, but versatile and rewarding
foods. Basting in lard, bacon grease, or even peanut oil works best,
but you can end up with pretty greasy eggs. I put the on one plate
then transfer to another, leaning behind some of the grease. If you
use a non-stick pan, you can flip them for over easy, well, easily.
Also, use fresh eggs. The yolks are stronger when the eggs are fresh.
I also always use JUMBO eggs for basted/OE.

--Bryan