"The Joneses" > wrote in message
et...
> "AQ" > wrote in message
> ps.com...
>
>>> On Aug 6, 7:09 pm, pamjd > wrote:
>>> What is the secret to making eggs over easy like the restaraunts?
>>> (clipped for brevity)
>>
>> Small, 7" non-stick saute. Med heat. Then 1-2 T of oil or clarified
>> butter. 2 (fresh) eggs, cracked in a bowl. Add oil. Add eggs. ** flip
>> when outer white is setting, but inner white is still translucent**
>> This will protect the yolk upon landing. count to 10. Pull eggs off
>> the heat. Wait 30 sec. blot excess oil. slid on plate.
>>
>> That's it. Add enough oil and don't wait too long to flip. When
>> you're
>> ready.. tilt the pan back letting the eggs slide to the lip and flip
>> gently but firmly
>>
>
> My recommendations to above:
> -Get the small non-stick pan. Heavy for its size. Get a longer plastic
> spatula thingie. Use glop of oil size of small coin. I don't need much
> -Preheat pan on med/med-low heat, too high eggs get crispy or
> tough, too low and you starve after breaking yokes. Find the right
> temp for you on your stove. Dip the spatula in the oil.
> -I skip the egg to bowl business, but I usually have fresh eggs and
> I'm careful cracking them.
> -I wait until egg starts to get bubbly around the edge, ease the edges
> up with the spatula to let a little oil under. Keep cooking until when
> you shake the pan a bit it shakes eggs loose. I want a little bit of
> doneness on that one side to keep the eggs from breaking.
> -Slip spatula under, flip eggs. The hard part, no?
> -Cook a minute or so more, I usually poke at the white near the yoke
> to make sure it's not icky anymore. Time things until you know what's
> right. Then slide onto plate. Pass the ketchup.
> Edrena

Ketchup?

-T