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.

On Aug 6, 7:09 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.

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

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

"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

"The Joneses" > wrote in news:TZPti.32331$2v1.4435
@newssvr14.news.prodigy.net:

> "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
>
>
>

I find an induction burner provides a nice even heat and with that heat
egg perfection is very possible. So I'd have to say a pan that would
distribute heat very evenly no matter what your heat source would be the
first hurdle to overcome. So use a thick cast iron pan. After that, the
correct temp setting and then the timing.

Seasoning is also critical... there are some that say salt makes a fried
egg brittle and easy to break, So salt use only after the egg is cooked.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"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

On Aug 6, 4:09 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.

Those aren't over easy, they're basted or steamed.

> 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. [snip]

Step 1. Get a 7 or 8-inch nonstick skillet with sloping sides. Put a
slice of bread in it. Learn to flip the bread without touching it --
the basic motion is away from you with the edge farthest from you
slightly down, then raise that edge and pull the pan back towards
you. Next few times you watch tv, practice until you can confidently
control the speed and the angle. Now replace the piece of bread with
a soft corn tortilla. Practice flipping it softly, gently -- try to
get to where the tortilla slides away from you, over the lip of the
pan, then almost folds it half and slides over itself as it turns
over. Very much an out-and-back action rather than up-and-down. This
probably sounds silly to you, but hey, you advertised a problem and
we're going to solve it in spades. Let your hand and arm figure it
out while your attention is on the tv, let that muscle memory build.

Step 2. Put the pan over medium heat, melt some bacon grease or
butter in it, a teaspoon is enough, a tablespoon tastes better (to
me. Swirl to coat the entire bottom. Crack the eggs in, season them
and let them cook. When the bottom is done to your liking, flip the
eggs just as you gently, softly flipped the tortilla. The eggs will
fold in half and just slither their way to the other side. Do not
congratulate yourself for more than 30 seconds: the eggs are done!

Try it a few times and forget you ever had a problem cooking eggs over
easy. It becomes the morning test of your readiness to cope with the
day. -aem

"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

"aem" > wrote in message
ups.com...
> On Aug 6, 4:09 pm, pamjd > wrote:
>> What is the secret to making eggs over easy like the restaraunts?
>> (clipped here & there)

> Step 1. Get a 7 or 8-inch nonstick skillet with sloping sides. Put a
> slice of bread in it. Learn to flip the bread without touching it --
> the basic motion is away from you with the edge farthest from you
> slightly down, then raise that edge and pull the pan back towards
> you. Next few times you watch tv, practice until you can confidently
> control the speed and the angle. Now replace the piece of bread with
> a soft corn tortilla. Practice flipping it softly, gently -- try to
> get to where the tortilla slides away from you, over the lip of the
> pan, then almost folds it half and slides over itself as it turns
> over. Very much an out-and-back action rather than up-and-down. This
> probably sounds silly to you, but hey, you advertised a problem and
> we're going to solve it in spades. Let your hand and arm figure it
> out while your attention is on the tv, let that muscle memory build.
>
> Step 2. Put the pan over medium heat, melt some bacon grease or
> butter in it, a teaspoon is enough, a tablespoon tastes better (to
> me. Swirl to coat the entire bottom. Crack the eggs in, season them
> and let them cook. When the bottom is done to your liking, flip the
> eggs just as you gently, softly flipped the tortilla. The eggs will
> fold in half and just slither their way to the other side. Do not
> congratulate yourself for more than 30 seconds: the eggs are done!
> -aem
>
What a great way to teach the gr'ieces and gr'ephews how to flip eggs &
pancakes.
Saved to disk.
Edrena

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.

The Joneses wrote:

> 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.

Mmmmmmm......A&W root beer. Drinking some as I write.

--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

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

On Tue, 07 Aug 2007 04:29:49 GMT, "The Joneses" >
wrote:

>"moriarty" > wrote in message
...
>>
>> "The Joneses" > wrote in message
>>> 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
>

no root beer for breakfast. i like a woman with principles. (well,
not too many.)

your pal,
blake

On Aug 6, 7:09?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.

No pan. Use a griddle. Flip with the flat side edge of a long
spatula... one quick flick, faster than the eye can see.

blake murphy wrote:
>
> i like a woman with principles.

Is that what you call em... I alwaya call em big tits.

Sheldon

On Aug 6, 9:33 pm, "The Joneses" > wrote:
> "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

For, me working in a hotel, cracking the eggs into a bowl lets me
check for any shell fragments, discard broken eggs before they hit the
pan and the eggs hit the heat at the same time. But at home no one is
going to make you re do the eggs if they're not perfect! And
personally I think use a bit more oil until the new egg cook has
learned to contol the heat and flip the eggs, just gives you that
little more room for error. YMMV

"blake murphy" > wrote in message
...
> On Tue, 07 Aug 2007 04:29:49 GMT, "The Joneses" >
> wrote:
>
>>"moriarty" > wrote in message
...
>>>
>>> "The Joneses" > wrote in message
>>>> Time things until you know what's
>>>> right. Then slide onto plate. Pass the ketchup.
>>>> Edrena
>>>
>>> Ketchup?
>>>
>>> -T
>>Yes. (clipped), but not root beer.
>>Edrena
>
> no root beer for breakfast. i like a woman with principles. (well, not
> too many.)
> your pal, blake
>
That one is easy to keep. I'm all for principals that fit in my life.
No playing piano after lunch.
I never could play piano anyhow....
Edrena

AQ wrote:
>>
> For, me working in a hotel, cracking the eggs into a bowl lets me
> check for any shell fragments, discard broken eggs before they hit the
> pan and the eggs hit the heat at the same time.

What kinda hotel fries eggs in pans... must be a four room skid row
boarding house. Hotels do breakfastS (LOTSA BREAKFASTS) on griddles
(a good griddleman can make up 20-30 breakfasts at a time), no wussy
pans. I bet you own an Easy Bake Oven.

AQ sure ain't got any IQ. AQ = Asshole Quotient

Liar.

Sheldon

"Sheldon" > wrote in message

> What kinda hotel fries eggs in pans... must be a four room skid row
> boarding house. Hotels do breakfastS (LOTSA BREAKFASTS) on griddles
> (a good griddleman can make up 20-30 breakfasts at a time), no wussy
> pans.

Poor Cookie(Sheldon) thinks all food operations are run like a 1960's ships
galley. He has no concept of preparing individual meals to order especially
in an upscale restaurant or hotel.

On Aug 6, 7:37?pm, Bobo Bonobo? > wrote:
> 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,

Huh? Eggs are by FAR the easiest of all foods to prepare.

Sheldon

writes:
>On Aug 6, 7:37?pm, Bobo Bonobo? > wrote:

>> Eggs are one of the most difficult,
>
>Huh? Eggs are by FAR the easiest of all foods to prepare.
>
>Sheldon


toast, on the other hand... not so easy

In article >,
tert in seattle > wrote:

> writes:
> >On Aug 6, 7:37?pm, Bobo Bonobo? > wrote:
>
> >> Eggs are one of the most difficult,
> >
> >Huh? Eggs are by FAR the easiest of all foods to prepare.
> >
> >Sheldon
>
>
> toast, on the other hand... not so easy

Man you sure got that right. I had a heck of a time with toast but, with
the help of my wife (god, how I love her!) I finally got the hang of it.
Turns out I didn't know how important it was how the bread was oriented
relative to the slots in the toaster. Was kinda complicated for me
dealing in what I think they call "three-space" and all.

Now that I got that figured out I don't end up with all that bread all
over the kitchen counter. Now I just have to figure out how to get it
out of the toaster before it gets all black all over. I tried reaching
in there but I burned the heck out my fingers. Advice anyone?

In any case I have to agree that eggs are easier.

Regards from the Ozarks,
Dave W.

On Wed, 08 Aug 2007 12:25:42 -0500, Dave W > wrote:

>Now that I got that figured out I don't end up with all that bread all
>over the kitchen counter. Now I just have to figure out how to get it
>out of the toaster before it gets all black all over. I tried reaching
>in there but I burned the heck out my fingers. Advice anyone?

Go to a kitchen shop and buy yourself a pair of bamboo tongs that are
made especially for getting toast out of toasters. It'll cost you $2
tops.


--

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

On Aug 7, 6:32 pm, Sheldon > wrote:
> On Aug 6, 7:37?pm, Bobo Bonobo? > wrote:
>
> > 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,
>
> Huh? Eggs are by FAR the easiest of all foods to prepare.

If the goal is 100% of the white cooked hard, and 0% of the yolk
cooked hard, you can merely approach perfection.
>
> Sheldon

--Bryan