Anyone use them? At times, I want to check if a pan is hot (I have
electric, so it's a guess) Other times, I want to check the temp of a lot
of stuff. But then, the surface temp may be totally different from the
interior temp. Does anyone have one and use it? Share your experiences
with me.

Steve

SteveB wrote:
>
> Anyone use them? At times, I want to check if a pan is hot (I have
> electric, so it's a guess) Other times, I want to check the temp of a lot
> of stuff. But then, the surface temp may be totally different from the
> interior temp. Does anyone have one and use it? Share your experiences
> with me.
>
> Steve

Greatest thing since sliced bread... probably greater. I got one of the
Harbor Freight IR guns (item 91778) intending it for use in my shop, but
it quickly got dedicated to the kitchen and I got another for the shop.
The specs rated it to something like 500 degrees, but they are
incorrect, it works fine up to ar least 1,200 degrees (charcoal in the
smoker), the temp confirmed with my far more expensive Fluke meter with
thermocouple probe.

An IR thermometer won't replace an instant read or meat thermometer
where you need core temperature, but it handles any liquid you're
stirring (so the temps are even), pan temps, pizza stone temps, etc.
beautifully and without requiring cleaning after each measurement.

On Feb 9, 9:49*pm, "SteveB" > wrote:
> Anyone use them? *At times, I want to check if a pan is hot (I have
> electric, so it's a guess) *Other times, I want to check the temp of a lot
> of stuff. *But then, the surface temp may be totally different from the
> interior temp. *Does anyone have one and use it? *Share your experiences
> with me.
>
> Steve

No, if I want to find out the temperature of a pan, I drip a few drops
of hot
water into it. The sizzle tells me what I need to know.

Ok, so the IR thermometer will tell you the temperature. Can you
correlate
that to "it's ready to add the pancake batter", or whatever the task
at hand
might be?

Cindy Hamilton

Cindy Hamilton > wrote:
> On Feb 9, 9:49??pm, "SteveB" > wrote:
> > Anyone use them? ??At times, I want to check if a pan is hot (I have

> No, if I want to find out the temperature of a pan, I drip a few drops
> of hot
> water into it. The sizzle tells me what I need to know.

> Ok, so the IR thermometer will tell you the temperature. Can you
> correlate
> that to "it's ready to add the pancake batter", or whatever the task
> at hand
> might be?

Well of course you can correlate the temperature to "is it ready."
You learn it the same way you learned to use the water drops.
A little experience will tell you that somewhere in a range
of temperatures is good and anything below or above is not.
In fact, if you wanted to transition to using an IR thremometer
you could check using the water and then measure it with the
thermometer. You'd quickly find the "right" number.

I'm not saying you should switch, just that you could.

Bill Ranck
Blacksburg, Va.

On Feb 10, 6:33*am, Cindy Hamilton >
wrote:
> On Feb 9, 9:49*pm, "SteveB" > wrote:
>
> > Anyone use them? *At times, I want to check if a pan is hot (I have
> > electric, so it's a guess) *Other times, I want to check the temp of a lot
> > of stuff. *But then, the surface temp may be totally different from the
> > interior temp. *Does anyone have one and use it? *Share your experiences
> > with me.
>
> > Steve
>
> No, if I want to find out the temperature of a pan, I drip a few drops
> of hot
> water into it. *The sizzle tells me what I need to know.
>
> Ok, so the IR thermometer will tell you the temperature. *Can you
> correlate
> that to "it's ready to add the pancake batter", or whatever the task
> at hand
> might be?
>
> Cindy Hamilton

Come on, this is the age old "baker vs cook" type debate where nobody
is right or wrong. To each their own.

Two basic styles oe categories of cooks and cooking:
bakers, who measure twice and cut once and love the science of it.
cooks, who like to use recipes as a starting point.

Some of us can swing both ways. ;-)

On Feb 10, 1:01*pm, Duwop > wrote:
> On Feb 10, 6:33*am, Cindy Hamilton >
> wrote:
>
>
>
>
>
> > On Feb 9, 9:49*pm, "SteveB" > wrote:
>
> > > Anyone use them? *At times, I want to check if a pan is hot (I have
> > > electric, so it's a guess) *Other times, I want to check the temp of a lot
> > > of stuff. *But then, the surface temp may be totally different from the
> > > interior temp. *Does anyone have one and use it? *Share your experiences
> > > with me.
>
> > > Steve
>
> > No, if I want to find out the temperature of a pan, I drip a few drops
> > of hot
> > water into it. *The sizzle tells me what I need to know.
>
> > Ok, so the IR thermometer will tell you the temperature. *Can you
> > correlate
> > that to "it's ready to add the pancake batter", or whatever the task
> > at hand
> > might be?
>
> > Cindy Hamilton
>
> Come on, this is the age old "baker vs cook" type debate where nobody
> is right or wrong. To each their own.
>
> Two basic styles oe categories of cooks and cooking:
> bakers, who measure twice and cut once and love the science of it.
> cooks, who like to use recipes as a starting point.
>
> Some of us can swing both ways. ;-)

Well, I do use a scale to weigh out my Cheerios in the morning.

However, I don't see the point in spending real money to do something
that a few drops of water, or shimmering oil, or just "by guess and
by golly" can do. Of course, I've been cooking for 40 years, so
maybe that's got something to do with it.

Cindy Hamilton

On Feb 10, 12:19*pm, Cindy Hamilton >
wrote:
> On Feb 10, 1:01*pm, Duwop > wrote:
>
>
>
>
>
> > On Feb 10, 6:33*am, Cindy Hamilton >
> > wrote:
>
> > > On Feb 9, 9:49*pm, "SteveB" > wrote:
>
> > > > Anyone use them? *At times, I want to check if a pan is hot (I have
> > > > electric, so it's a guess) *Other times, I want to check the temp of a lot
> > > > of stuff. *But then, the surface temp may be totally different from the
> > > > interior temp. *Does anyone have one and use it? *Share your experiences
> > > > with me.
>
> > > > Steve
>
> > > No, if I want to find out the temperature of a pan, I drip a few drops
> > > of hot
> > > water into it. *The sizzle tells me what I need to know.
>
> > > Ok, so the IR thermometer will tell you the temperature. *Can you
> > > correlate
> > > that to "it's ready to add the pancake batter", or whatever the task
> > > at hand
> > > might be?
>
> > > Cindy Hamilton
>
> > Come on, this is the age old "baker vs cook" type debate where nobody
> > is right or wrong. To each their own.
>
> > Two basic styles oe categories of cooks and cooking:
> > bakers, who measure twice and cut once and love the science of it.
> > cooks, who like to use recipes as a starting point.
>
> > Some of us can swing both ways. ;-)
>
> Well, I do use a scale to weigh out my Cheerios in the morning. *
>
> However, I don't see the point in spending real money to do something
> that a few drops of water, or shimmering oil, or just "by guess and
> by golly" can do. *Of course, I've been cooking for 40 years, so
> maybe that's got something to do with it.


Yes yes, you're better than anyone that likes to use gadgets in every
way.

We get it.

It's horrible that some people like gadgets, how dare they? The nerve
of them to step foot into a kitchen much like you yourself use. Some
people!

"Cindy Hamilton" > wrote in message
...
On Feb 9, 9:49 pm, "SteveB" > wrote:
> Anyone use them? At times, I want to check if a pan is hot (I have
> electric, so it's a guess) Other times, I want to check the temp of a lot
> of stuff. But then, the surface temp may be totally different from the
> interior temp. Does anyone have one and use it? Share your experiences
> with me.
>
> Steve

No, if I want to find out the temperature of a pan, I drip a few drops
of hot
water into it. The sizzle tells me what I need to know.

Ok, so the IR thermometer will tell you the temperature. Can you
correlate
that to "it's ready to add the pancake batter", or whatever the task
at hand
might be?

Cindy Hamilton

No. When I want 375 with peanut oil, and that's approaching the smoking
temperature, throwing water in 375 oil is not a sensible thing to do.

Steve

"Cindy Hamilton" > wrote in message
...
On Feb 9, 9:49 pm, "SteveB" > wrote:
> Anyone use them? At times, I want to check if a pan is hot (I have
> electric, so it's a guess) Other times, I want to check the temp of a lot
> of stuff. But then, the surface temp may be totally different from the
> interior temp. Does anyone have one and use it? Share your experiences
> with me.
>
> Steve

No, if I want to find out the temperature of a pan, I drip a few drops
of hot
water into it. The sizzle tells me what I need to know.

Ok, so the IR thermometer will tell you the temperature. Can you
correlate
that to "it's ready to add the pancake batter", or whatever the task
at hand
might be?

Cindy Hamilton

that would work out good if i only used cooking oil and didn't heat any soup
or leftovers. How do I toss some water into soup and get a reaction that
tells me temperature?

Steve

"Duwop" > wrote in message
...
On Feb 10, 6:33 am, Cindy Hamilton >
wrote:
> On Feb 9, 9:49 pm, "SteveB" > wrote:
>
> > Anyone use them? At times, I want to check if a pan is hot (I have
> > electric, so it's a guess) Other times, I want to check the temp of a
> > lot
> > of stuff. But then, the surface temp may be totally different from the
> > interior temp. Does anyone have one and use it? Share your experiences
> > with me.
>
> > Steve
>
> No, if I want to find out the temperature of a pan, I drip a few drops
> of hot
> water into it. The sizzle tells me what I need to know.
>
> Ok, so the IR thermometer will tell you the temperature. Can you
> correlate
> that to "it's ready to add the pancake batter", or whatever the task
> at hand
> might be?
>
> Cindy Hamilton

Come on, this is the age old "baker vs cook" type debate where nobody
is right or wrong. To each their own.

Two basic styles oe categories of cooks and cooking:
bakers, who measure twice and cut once and love the science of it.
cooks, who like to use recipes as a starting point.

Some of us can swing both ways. ;-)

"Duwop" > wrote in message
...
On Feb 10, 6:33 am, Cindy Hamilton >
wrote:
> On Feb 9, 9:49 pm, "SteveB" > wrote:
>
> > Anyone use them? At times, I want to check if a pan is hot (I have
> > electric, so it's a guess) Other times, I want to check the temp of a
> > lot
> > of stuff. But then, the surface temp may be totally different from the
> > interior temp. Does anyone have one and use it? Share your experiences
> > with me.
>
> > Steve
>
> No, if I want to find out the temperature of a pan, I drip a few drops
> of hot
> water into it. The sizzle tells me what I need to know.
>
> Ok, so the IR thermometer will tell you the temperature. Can you
> correlate
> that to "it's ready to add the pancake batter", or whatever the task
> at hand
> might be?
>
> Cindy Hamilton

Come on, this is the age old "baker vs cook" type debate where nobody
is right or wrong. To each their own.

Two basic styles oe categories of cooks and cooking:
bakers, who measure twice and cut once and love the science of it.
cooks, who like to use recipes as a starting point.

Some of us can swing both ways. ;-)

Cooked three batches of tempura shrimp this eve, each coming out with a
different degree of brownness. Had I had a good IR, could have estimated
the temp between batches and reheat more accurately. I used a metal
thermometer, and if didn't get it even close.

Steve

"Cindy Hamilton" > wrote in message
...
On Feb 10, 1:01 pm, Duwop > wrote:
> On Feb 10, 6:33 am, Cindy Hamilton >
> wrote:
>
>
>
>
>
> > On Feb 9, 9:49 pm, "SteveB" > wrote:
>
> > > Anyone use them? At times, I want to check if a pan is hot (I have
> > > electric, so it's a guess) Other times, I want to check the temp of a
> > > lot
> > > of stuff. But then, the surface temp may be totally different from the
> > > interior temp. Does anyone have one and use it? Share your experiences
> > > with me.
>
> > > Steve
>
> > No, if I want to find out the temperature of a pan, I drip a few drops
> > of hot
> > water into it. The sizzle tells me what I need to know.
>
> > Ok, so the IR thermometer will tell you the temperature. Can you
> > correlate
> > that to "it's ready to add the pancake batter", or whatever the task
> > at hand
> > might be?
>
> > Cindy Hamilton
>
> Come on, this is the age old "baker vs cook" type debate where nobody
> is right or wrong. To each their own.
>
> Two basic styles oe categories of cooks and cooking:
> bakers, who measure twice and cut once and love the science of it.
> cooks, who like to use recipes as a starting point.
>
> Some of us can swing both ways. ;-)

Well, I do use a scale to weigh out my Cheerios in the morning.

However, I don't see the point in spending real money to do something
that a few drops of water, or shimmering oil, or just "by guess and
by golly" can do. Of course, I've been cooking for 40 years, so
maybe that's got something to do with it.

Cindy Hamilton

My mother in law is 86. She still burns fried potatoes. She cannot cook an
over easy egg. She makes a mean potato salad. She still thinks that any
sort of leftover pasta (including frog eye or manicotti) goes into every
soup, including split pea and has to be cooked to the state of mush, she
still sets her oven at 450 to do scalloped potatoes and gets scorched
bottoms and raw tops. She has never figured out the broiler for garlic
bread, and bakes garlic hockey pucks which we eat out of respect. She's
been cooking for about 20 years longer than you. What 's the point?

Yer both clueless.

Steve

In article >, Cindy Hamilton > wrote:
[snip]
>
>Well, I do use a scale to weigh out my Cheerios in the morning.

You eat Cheerios in the *morning*? I guess that comes with driving on
the wrong (Right) side of the road!

Here, we eat Cheerios in the *evening*; with a cold stubbie or more or
a good beer; before dinner! ;-)

Cheers, Phred.

--
LID

(Phred) wrote in
:

> In article
> >,
> Cindy Hamilton > wrote: [snip]
>>
>>Well, I do use a scale to weigh out my Cheerios in the morning.
>
> You eat Cheerios in the *morning*? I guess that comes with driving on
> the wrong (Right) side of the road!
>
> Here, we eat Cheerios in the *evening*; with a cold stubbie or more or
> a good beer; before dinner! ;-)
>


Go into Coles/Wolworths Phred, into the cereal ailse.

You'll see "Cheerios" have invaded our shelves :-/


Here's what *we* call Cheerios..........

http://www.peterchayward.com/2009/01...2-the-sausage-
addition/


http://tinyurl.com/d5gp4l


Mmmmmmmmmmmmmmmmmmmm, smothered in Dead 'Orse :-)



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

In article >, "SteveB" > wrote:
[snip]
>
>My mother in law is 86. She still burns fried potatoes. She cannot cook an
>over easy egg. [...]

G'day Steve,

This is something I've meant to ask here for some time. I'm reminded
of it every time I cook eggs. So allow me to demonstrate my ignorance:

Just what the hell *is* an "over easy egg" that you mob go on about?

I often fry an egg and toss it over briefly to "seal" the top before
sticking it on a slice of toast. The yolk is still fairly runny.
I've often wondered if that is "over easy". {And I confess that "an
egg" is usually two eggs; and the toast is buttered -- but don't tell
my quack! :-)

Cheers, Phred.

--
LID

Phred wrote:
> In article >, "SteveB" > wrote:
> [snip]
>> My mother in law is 86. She still burns fried potatoes. She cannot cook an
>> over easy egg. [...]
>
> G'day Steve,
>
> This is something I've meant to ask here for some time. I'm reminded
> of it every time I cook eggs. So allow me to demonstrate my ignorance:
>
> Just what the hell *is* an "over easy egg" that you mob go on about?
>
> I often fry an egg and toss it over briefly to "seal" the top before
> sticking it on a slice of toast. The yolk is still fairly runny.
> I've often wondered if that is "over easy". {And I confess that "an
> egg" is usually two eggs; and the toast is buttered -- but don't tell
> my quack! :-)
>
> Cheers, Phred.
>

*GOOD* question I also await the answer/s with interest .

On 2009-02-11, Phred > wrote:

> I often fry an egg and toss it over briefly to "seal" the top before
> sticking it on a slice of toast. The yolk is still fairly runny.
> I've often wondered if that is "over easy".

That's my definition of "over easy" Ideally, over easy is an egg flipped
over so it's cooked evenly to the point where the albumin (white) is cooked
through, but the yolk is still runny, just as you describe.

Over easy is usually an easier way than "sunny side up" which is basically
the same degree of doneness (hard wht, runny yolk) but requires frying in
enough grease that excess grease can be constantly ladled over the top of
the egg while it's cooking.

nb

notbob wrote:
> On 2009-02-11, Phred > wrote:
>
>> I often fry an egg and toss it over briefly to "seal" the top before
>> sticking it on a slice of toast. The yolk is still fairly runny.
>> I've often wondered if that is "over easy".
>
> That's my definition of "over easy" Ideally, over easy is an egg
> flipped over so it's cooked evenly to the point where the albumin
> (white) is cooked through, but the yolk is still runny, just as you
> describe.

I think the 'easy' part refers to not breaking the yolk, too.

nancy

On Wed, 11 Feb 2009 13:25:00 GMT,
(Phred) wrote:

>I often fry an egg and toss it over briefly to "seal" the top before
>sticking it on a slice of toast. The yolk is still fairly runny.
>I've often wondered if that is "over easy".

PMJI, but...

Yes, it is...,
--
Kenneth

If you email... Please remove the "SPAMLESS."

(Phred) wrote in
:

> In article >, "SteveB"
> > wrote: [snip]
>>
>>My mother in law is 86. She still burns fried potatoes. She cannot
>>cook an over easy egg. [...]
>
> G'day Steve,
>
> This is something I've meant to ask here for some time. I'm reminded
> of it every time I cook eggs. So allow me to demonstrate my ignorance:
>
> Just what the hell *is* an "over easy egg" that you mob go on about?
>


Phred......... you *can't be serious???!!!


In case you are.............

http://video.about.com/homecooking/S...r-Easy-Egg.htm




--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

phil-c > wrote in
:

> Phred wrote:
>> In article >, "SteveB"
>> > wrote: [snip]
>>> My mother in law is 86. She still burns fried potatoes. She cannot
>>> cook an over easy egg. [...]
>>
>> G'day Steve,
>>
>> This is something I've meant to ask here for some time. I'm reminded
>> of it every time I cook eggs. So allow me to demonstrate my ignorance:
>>
>> Just what the hell *is* an "over easy egg" that you mob go on about?
>>
>> I often fry an egg and toss it over briefly to "seal" the top before
>> sticking it on a slice of toast. The yolk is still fairly runny.
>> I've often wondered if that is "over easy". {And I confess that "an
>> egg" is usually two eggs; and the toast is buttered -- but don't tell
>> my quack! :-)
>>
>> Cheers, Phred.
>>
>
> *GOOD* question I also await the answer/s with interest .


One would have thought that a self-professed jetsetting international
traveler that you rekon you are, even if you only have a pea-sized brain,
would have clue.

It seems that's not the case.

Keep trying to ingatiate yourself into the newsgroup with your pathetic
little question, pits!! ROFL!!!

One thing is *never* going to go away. You followed me here to stalk me,
you went back to ozdebate and dragged kirkland and 'hey-zues' over here to
help you with your stalking.......... and now you're trying to act all
'nice' and 'concerned' about the group.

To coin a phrase that was used many, *many* times in ozdebate by other
people (not me)...... "**** off pits"



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

"PLucas" > wrote in message
.25...
> phil-c > wrote in
> :
>
>> Phred wrote:
>>> In article >, "SteveB"
>>> > wrote: [snip]
>>>> My mother in law is 86. She still burns fried potatoes. She cannot
>>>> cook an over easy egg. [...]
>>>
>>> G'day Steve,
>>>
>>> This is something I've meant to ask here for some time. I'm reminded
>>> of it every time I cook eggs. So allow me to demonstrate my ignorance:
>>>
>>> Just what the hell *is* an "over easy egg" that you mob go on about?
>>>
>>> I often fry an egg and toss it over briefly to "seal" the top before
>>> sticking it on a slice of toast. The yolk is still fairly runny.
>>> I've often wondered if that is "over easy". {And I confess that "an
>>> egg" is usually two eggs; and the toast is buttered -- but don't tell
>>> my quack! :-)
>>>
>>> Cheers, Phred.
>>>
>>
>> *GOOD* question I also await the answer/s with interest .
>
>
> One would have thought that a self-professed jetsetting international
> traveler that you rekon you are, even if you only have a pea-sized brain,
> would have clue.
>
> It seems that's not the case.
>
> Keep trying to ingatiate yourself into the newsgroup with your pathetic
> little question, pits!! ROFL!!!
>
> One thing is *never* going to go away. You followed me here to stalk me,
> you went back to ozdebate and dragged kirkland and 'hey-zues' over here to
> help you with your stalking.......... and now you're trying to act all
> 'nice' and 'concerned' about the group.
>
> To coin a phrase that was used many, *many* times in ozdebate by other
> people (not me)...... "**** off pits"

You are jealous of Phil because he is successful.
In fact the only loser in here is Peter Lucas/McGrath/Stone/Williams.

On Feb 11, 8:04*am, (Phred) wrote:
> In article >, Cindy Hamilton > wrote:
> [snip]
>
>
>
> >Well, I do use a scale to weigh out my Cheerios in the morning. *
>
> You eat Cheerios in the *morning*? *I guess that comes with driving on
> the wrong (Right) side of the road!
>
> Here, we eat Cheerios in the *evening*; with a cold stubbie or more or
> a good beer; before dinner! *;-)

Well, now that PLucas has pointed to a picture of Southern Hemisphere
Cheerios, I can see why you'd think that.

The Cheerios to which I refer are an oat-based cold breakfast cereal.
Probably not good with a beer, although I've never tried them that
way.

Cindy Hamilton

On Feb 11, 1:12*am, "SteveB" > wrote:
> "Cindy Hamilton" > wrote in message
>
> ...
> On Feb 9, 9:49 pm, "SteveB" > wrote:
>
> > Anyone use them? At times, I want to check if a pan is hot (I have
> > electric, so it's a guess) Other times, I want to check the temp of a lot
> > of stuff. But then, the surface temp may be totally different from the
> > interior temp. Does anyone have one and use it? Share your experiences
> > with me.
>
> > Steve
>
> No, if I want to find out the temperature of a pan, I drip a few drops
> of hot
> water into it. *The sizzle tells me what I need to know.
>
> Ok, so the IR thermometer will tell you the temperature. *Can you
> correlate
> that to "it's ready to add the pancake batter", or whatever the task
> at hand
> might be?
>
> Cindy Hamilton
>
> that would work out good if i only used cooking oil and didn't heat any soup
> or leftovers. *How do I toss some water into soup and get a reaction that
> tells me temperature?
>
> Steve

Well, of course, I provided but one example. When I reheat soup, I
stick
my finger in it. Or I stir it with a spoon and stick the spoon in my
mouth to
see how hot it is.

I don't deep-fry. Too much mess; too many empty calories.

Cindy Hamilton

On Wed, 11 Feb 2009 13:04:25 GMT, Phred wrote:

> In article >, Cindy Hamilton > wrote:
> [snip]
>>
>>Well, I do use a scale to weigh out my Cheerios in the morning.
>
> You eat Cheerios in the *morning*? I guess that comes with driving on
> the wrong (Right) side of the road!
>
> Here, we eat Cheerios in the *evening*; with a cold stubbie or more or
> a good beer; before dinner! ;-)
>
> Cheers, Phred.

o.k., what's a stubbie? a sausage?

your pal,
blake

"Gregory Morrow" > wrote in message
m...
>
> blake murphy wrote:
>
>> On Wed, 11 Feb 2009 13:04:25 GMT, Phred wrote:
>>
>> > In article
> >, Cindy
> Hamilton > wrote:
>> > [snip]
>> >>
>> >>Well, I do use a scale to weigh out my Cheerios in the morning.
>> >
>> > You eat Cheerios in the *morning*? I guess that comes with driving on
>> > the wrong (Right) side of the road!
>> >
>> > Here, we eat Cheerios in the *evening*; with a cold stubbie or more or
>> > a good beer; before dinner! ;-)
>> >
>> > Cheers, Phred.
>>
>> o.k., what's a stubbie? a sausage?
>
>
> Used to be a slang term for a condom that covered only the glans...

Please explain..

blake murphy wrote:

> On Wed, 11 Feb 2009 13:04:25 GMT, Phred wrote:
>
> > In article
>, Cindy
Hamilton > wrote:
> > [snip]
> >>
> >>Well, I do use a scale to weigh out my Cheerios in the morning.
> >
> > You eat Cheerios in the *morning*? I guess that comes with driving on
> > the wrong (Right) side of the road!
> >
> > Here, we eat Cheerios in the *evening*; with a cold stubbie or more or
> > a good beer; before dinner! ;-)
> >
> > Cheers, Phred.
>
> o.k., what's a stubbie? a sausage?


Used to be a slang term for a condom that covered only the glans...one brand
was called "Stubs".

HTH

HAND


--
Best
Greg

Phred wrote:

>
> Just what the hell *is* an "over easy egg" that you mob go on about?
>
> I often fry an egg and toss it over briefly to "seal" the top before
> sticking it on a slice of toast. The yolk is still fairly runny.
> I've often wondered if that is "over easy". {And I confess that "an
> egg" is usually two eggs; and the toast is buttered -- but don't tell
> my quack! :-)
>

That's it, over easy!

Over easy = flipped briefly, soft, runny yolk.
Over hard = flipped long enough for hard yolk
Sunny-side-up = not flipped, but perhaps basted with the pan fat
to slightly seal the yolk.

gloria p

Gloria P wrote:
> Phred wrote:
>
>>
>> Just what the hell *is* an "over easy egg" that you mob go on about?
>>
>> I often fry an egg and toss it over briefly to "seal" the top before
>> sticking it on a slice of toast. The yolk is still fairly runny.
>> I've often wondered if that is "over easy". {And I confess that "an
>> egg" is usually two eggs; and the toast is buttered -- but don't tell
>> my quack! :-)
>>
>
> That's it, over easy!
>
> Over easy = flipped briefly, soft, runny yolk.
> Over hard = flipped long enough for hard yolk
> Sunny-side-up = not flipped, but perhaps basted with the pan fat
> to slightly seal the yolk.

There's also over medium - between runny and hard.
I usually order them that way in restaurants because
if I order them over easy I get them with a lot of
runny white, which I hate. I want the white cooked
and and yolk as runny as possible. But somehow restaurant
cooks can't seem to manage that. Thus the white tends
to be undercooked.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

notbob wrote:

> Over easy is usually an easier way than "sunny side up" which is basically
> the same degree of doneness (hard wht, runny yolk) but requires frying in
> enough grease that excess grease can be constantly ladled over the top of
> the egg while it's cooking.

In my books, what you are talking about with the ladling of grease
(preferably bacon) is called basted. Sunny side up is just the whites
cooked through, no flip for an over-easy look. Big, sunny yolk glaring
at you from the plate.

--Lin

Lin said...

> notbob wrote:
>
>> Over easy is usually an easier way than "sunny side up" which is
basically
>> the same degree of doneness (hard wht, runny yolk) but requires frying
in
>> enough grease that excess grease can be constantly ladled over the top
of
>> the egg while it's cooking.
>
> In my books, what you are talking about with the ladling of grease
> (preferably bacon) is called basted. Sunny side up is just the whites
> cooked through, no flip for an over-easy look. Big, sunny yolk glaring
> at you from the plate.
>
> --Lin


You *can* make healthier versions of sunny or over eggs by soft-boiling
them to desired doneness, cutting out the fat.

I know! I know! What's the fun in THAT??!

Andy

Andy wrote:

> You *can* make healthier versions of sunny or over eggs by soft-boiling
> them to desired doneness, cutting out the fat.
>
> I know! I know! What's the fun in THAT??!

True, true. Besides cutting back on red meat, I've also cut back on
eggs. Egg substitute for me most of the time now. Bob does a very nice
soft boiled egg though.

Eggs (real or fakey) I typically do in a non-stick pan without a lot of
added fat. I might wipe a bit of olive oil on the surface or use Pam
spray on the pans that are allowed non-stick sprays. I rarely use butter
anymore when I cook. My cholesterol and triglyceride levels are much
better for it.

I've probably posted this before, but as the inside joke in our home
goes "This is what a trained killer serves his wife for breakfast ..."

http://i42.tinypic.com/2duawli.jpg

He makes me smile! :-)

--Lin

Lin wrote:

> I've probably posted this before, but as the inside joke in our home goes
> "This is what a trained killer serves his wife for breakfast ..."
>
> http://i42.tinypic.com/2duawli.jpg

That's right, everybody, I'm a TRAINED KILLER. I can cut the heart out of a
piece of bread with a BUTTER KNIFE! :-)

Bob

On Wed, 11 Feb 2009 13:57:14 +0000, PLucas wrote:

> phil-c > wrote in
> :
>
>> Phred wrote:
>>> In article >, "SteveB"
>>> > wrote: [snip]
>>>> My mother in law is 86. She still burns fried potatoes. She cannot
>>>> cook an over easy egg. [...]
>>>
>>> G'day Steve,
>>>
>>> This is something I've meant to ask here for some time. I'm reminded
>>> of it every time I cook eggs. So allow me to demonstrate my ignorance:
>>>
>>> Just what the hell *is* an "over easy egg" that you mob go on about?
>>>
>>> I often fry an egg and toss it over briefly to "seal" the top before
>>> sticking it on a slice of toast. The yolk is still fairly runny. I've
>>> often wondered if that is "over easy". {And I confess that "an egg"
>>> is usually two eggs; and the toast is buttered -- but don't tell my
>>> quack! :-)
>>>
>>> Cheers, Phred.
>>>
>>>
>> *GOOD* question I also await the answer/s with interest .
>
>
> One would have thought that a self-professed jetsetting international
> traveler that you rekon you are, even if you only have a pea-sized
> brain, would have clue.
>
> It seems that's not the case.
>
> Keep trying to ingatiate yourself into the newsgroup with

There are online thesauruses that can help you choose words of your own
pete... instead of using phrases distinctive to other posters.

Yet again you demonstrate that you *don't* kill file the people
you claim to. LOL, you're so hopeless!

Oh, and a spell checker wouldn't hurt either...


<snip>

On Wed, 11 Feb 2009 13:57:14 +0000, PLucas wrote:

> phil-c > wrote in
> :
>> *GOOD* question I also await the answer/s with interest .
>
>
> One would have thought that a self-professed jetsetting international
> traveler that you rekon you are, even if you only have a pea-sized
> brain, would have clue.
>
> It seems that's not the case.
>
> Keep trying to ingatiate yourself into the newsgroup with <snip>

There are online thesauruses that can help you choose words of your own
pete... instead of using phrases distinctive to other posters.

Yet again you demonstrate that you *don't* kill file the people you claim
to. LOL, you're so hopeless!

Oh, and a spell checker wouldn't hurt either...


<snip>

Lin said...

> Andy wrote:
>
>> You *can* make healthier versions of sunny or over eggs by soft-boiling
>> them to desired doneness, cutting out the fat.
>>
>> I know! I know! What's the fun in THAT??!
>
> True, true. Besides cutting back on red meat, I've also cut back on
> eggs. Egg substitute for me most of the time now. Bob does a very nice
> soft boiled egg though.
>
> Eggs (real or fakey) I typically do in a non-stick pan without a lot of
> added fat. I might wipe a bit of olive oil on the surface or use Pam
> spray on the pans that are allowed non-stick sprays. I rarely use butter
> anymore when I cook. My cholesterol and triglyceride levels are much
> better for it.
>
> I've probably posted this before, but as the inside joke in our home
> goes "This is what a trained killer serves his wife for breakfast ..."
>
> http://i42.tinypic.com/2duawli.jpg
>
> He makes me smile! :-)
>
> --Lin


Lin,

How romantic!

What a cute idea!

Sop up the egg goo with the heart!?!

Only three more days! <G>

Best,

Andy

Gloria P wrote:
> Phred wrote:
>
>>
>> Just what the hell *is* an "over easy egg" that you mob go on about?
>>
>> I often fry an egg and toss it over briefly to "seal" the top before
>> sticking it on a slice of toast. The yolk is still fairly runny.
>> I've often wondered if that is "over easy". {And I confess that "an
>> egg" is usually two eggs; and the toast is buttered -- but don't tell
>> my quack! :-)
>>
>
> That's it, over easy!
>
> Over easy = flipped briefly, soft, runny yolk.
> Over hard = flipped long enough for hard yolk
> Sunny-side-up = not flipped, but perhaps basted with the pan fat
> to slightly seal the yolk.

That seems to be the best explanation so far. Personally, I like them
sunny side up, with the yolks runny, the white a little on the snotty
side, and the bottom not burned and crispy. Actually, I prefer my eggs
poached, and not served with water all over them.

Bob Terwilliger said...

> Lin wrote:
>
>> I've probably posted this before, but as the inside joke in our home goes
>> "This is what a trained killer serves his wife for breakfast ..."
>>
>> http://i42.tinypic.com/2duawli.jpg
>
> That's right, everybody, I'm a TRAINED KILLER. I can cut the heart out of a
> piece of bread with a BUTTER KNIFE! :-)


Bob,

You're a regular Zorro!

Best,

Andy

On Wed, 11 Feb 2009 13:43:30 GMT, notbob > wrote:

>On 2009-02-11, Phred > wrote:
>
>> I often fry an egg and toss it over briefly to "seal" the top before
>> sticking it on a slice of toast. The yolk is still fairly runny.
>> I've often wondered if that is "over easy".
>
>That's my definition of "over easy" Ideally, over easy is an egg flipped
>over so it's cooked evenly to the point where the albumin (white) is cooked
>through, but the yolk is still runny, just as you describe.
>
>Over easy is usually an easier way than "sunny side up" which is basically
>the same degree of doneness (hard wht, runny yolk) but requires frying in
>enough grease that excess grease can be constantly ladled over the top of
>the egg while it's cooking.
>
>nb
I've always done my sunny side up eggs in a shallow pan with a heavy
lid on top. The heat is then directed down on top of the egg, no need
for the grease.

On Wed, 11 Feb 2009 10:05:26 -0800, Lin >
wrote:

>notbob wrote:
>
>> Over easy is usually an easier way than "sunny side up" which is basically
>> the same degree of doneness (hard wht, runny yolk) but requires frying in
>> enough grease that excess grease can be constantly ladled over the top of
>> the egg while it's cooking.
>
>In my books, what you are talking about with the ladling of grease
>(preferably bacon) is called basted. Sunny side up is just the whites
>cooked through, no flip for an over-easy look. Big, sunny yolk glaring
>at you from the plate.
>
>--Lin

Two ways to get there. My Fem ancestors used to spoon
the bacon grease over the tops of the eggs. (Or butter,
FWIW). I've found, using my non-stick 7" pan, that
simply putting the glass top on it will reflect enough
heat down onto the eggs to achieve the "over-easy"
effect. Low fat, but the same effect. This is my fave
way to do this.

Alex