"moriarty" > wrote in message
...
>
> "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
Yes. And one slice of whole wheat toast, no butter. Coffee, 2 cups. Freshly
ground pepper. Or garlic salt, or salsa, or leftovers, or pico de gallo, but
not root beer.
Edrena