On Mon, 06 Aug 2007 16:09:45 -0700, 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.

First of all remember your kitchen isn't a restaurant, so you don't
have a perfectly heated and seasoned grill to fry your eggs on.
However, several people here have already recommended a nonstick pan.
It's what you need to use when you're an over easy newbie, even Alton
Brown concurs! BTW: "fresh" eggs are AA (yolk standing up high)
here. Most of the time Jumbo is only A (flatter yolk), so be careful.
Usually "extra large" is the best you can do for AA quality and you
need to use AA for a good easy over egg.
http://www.foodnetwork.com/food/reci..._14358,00.html


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.