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Peter A

In article . com>,
says...
> 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.
>
>

Your mom had the right idea. I assume you want eggs where the white is
all solid and the yolk is still runny? You do not need to turn them to
get that.

1) Non-stick 6 inch pan over medium heat.
2) 1 TB butter, let melt.
3) Add 2 eggs, salt and pepper as desired.
4) Lower heat to medium low, cover. Glass cover is best so you can see.
5) After 1 minute or 2 check by jiggling the pan - you can tell if the
whites are still uncooked if they wobble.

This is easier than turning the eggs and also gives a much more
attractive result.

--
Peter Aitken