I like my eggs over easy with the white done and the yolk runny. Most
place I eat just don't get the white done enough. When I fry eggs, I
fry in a little butter and when the white looks nice and set, I put in
about 1 tablespoon of water and quickly put a lid on the pan ofr about
one minute. Granted, the eggs aren't "over easy" but the white is nice
and done and the yolk is nice and runny.

As Andy would say, "and you"?

"Chemo the Clown" wrote

>I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.

If I want that type of egg, we do it in butter and bacon grease. This way
the whites cook completely and the yolk is still liquid enough (mostly
liquid).

Mostly though I like 'soft scrambled' where it's all still runny, or soft
boiled in shell, where the white is barely set but it's nice and hot ;-)

On Aug 26, 2:38*pm, Chemo the Clown > wrote:
> I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?

Trouble with this method is it too often results in overcooking the
bottom side, both white and yolk. I find it much simpler to flip the
egg. -aem

On Aug 26, 2:38*pm, Chemo the Clown > wrote:
> I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?

That's exactly how I do it. A friend who owned a restaurant used to
cook them that way and taught me how to do it that way.

I also find that it also improves the "flavor" of the eggs. Don't you
think so?

iuki

Chemo the Clown said...

> I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?


Alex,

I would either sunny side up or over easy real eggs. I have two egg rings
sitting idle for years in the kitchen junk drawer. Pan fried in vegetable
oil. Some always broke and came out half scrambled.

I should probably get off the Eggbeater bandwagon for a change and have
some whole eggs.

One of my better attempts http://i40.tinypic.com/2uogg3q.jpg from days gone
by. :9

Best,

Andy

On Aug 26, 3:14*pm, Andy > wrote:
> Chemo the Clown said...
>
> > I like my eggs over easy with the white done and the yolk runny. Most
> > place I eat just don't get the white done enough. When I fry eggs, I
> > fry in a little butter and when the white looks nice and set, I put in
> > about 1 tablespoon of water and quickly put a lid on the pan ofr about
> > one minute. Granted, the eggs aren't "over easy" but the white is nice
> > and done and the yolk is nice and runny.
>
> > As Andy would say, "and you"?
>
> Alex,
>
> I would either sunny side up or over easy real eggs. I have two egg rings
> sitting idle for years in the kitchen junk drawer. Pan fried in vegetable
> oil. Some always broke and came out half scrambled.
>
> I should probably get off the Eggbeater bandwagon for a change and have
> some whole eggs.
>
> One of my better attemptshttp://i40.tinypic.com/2uogg3q.jpgfrom days gone
> by. :9
>
> Best,
>
> Andy

Dang...that looksl like a sparrow egg. :-)

BTW...why do you call me Alex?

Chemo the Clown said...

> Dang...that looksl like a sparrow egg. :-)
>
> BTW...why do you call me Alex?


Nah it looks "downsized" next to the London broil steak for four!

Sorry, I thought you signed off as Alex. Now I notice you're Andy in your
email. Oops!

You have an evil twin like me? <G>

Best,

Andy

Chemo the Clown > writes:

> I like my eggs over easy with the white done and the yolk runny.

As I understand it, in restaurant jargon, that's "over medium".

> place I eat just don't get the white done enough.

Maybe cuz you order "over easy".

I'm not saying this is gospel, just what I've heard. Perhaps someone
more knowledgeable will weigh in.

nb

"Chemo the Clown" > wrote in message
...
>I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?

1. Moderately hot # 6 cast iron pan
2. 1 pat of sweet butter.
3. When the butter has melted and the sizzle is gone add 2 fresh eggs.
3A S & P
4. When the eggs are set enough to SLIDE. Flip the eggs
5. In 15 or 20 seconds slide the eggs onto some fresh hash browns or
toast.

Done
Dimitri

On Aug 26, 3:52*pm, Andy > wrote:
> Chemo the Clown said...
>
> > Dang...that looksl like a sparrow egg. :-)
>
> > BTW...why do you call me Alex?
>
> Nah it looks "downsized" next to the London broil steak for four!
>
> Sorry, I thought you signed off as Alex. Now I notice you're Andy in your
> email. Oops!
>
> You have an evil twin like me? <G>
>
> Best,
>
> Andy

Please don't tell anyone else we have the same name. :-)

On Aug 26, 3:53*pm, wrote:
> Chemo the Clown > writes:
>
> > I like my eggs over easy with the white done and the yolk runny.
>
> As I understand it, in restaurant jargon, that's "over medium".
>
> > place I eat just don't get the white done enough.
>
> Maybe cuz you order "over easy". *
>
> I'm not saying this is gospel, just what I've heard. *Perhaps someone
> more knowledgeable will weigh in.
>
> nb

If I order "over hard" or whatever, then the white is done and the
yolk is hard. Most places with "over easy" the yolk is fine but the
white is still a bit runny and that just makes me want to hurl.

On Aug 26, 4:05*pm, "Dimitri" > wrote:
> "Chemo the Clown" > wrote in ...
>
> >I like my eggs over easy with the white done and the yolk runny. Most
> > place I eat just don't get the white done enough. When I fry eggs, I
> > fry in a little butter and when the white looks nice and set, I put in
> > about 1 tablespoon of water and quickly put a lid on the pan ofr about
> > one minute. Granted, the eggs aren't "over easy" but the white is nice
> > and done and the yolk is nice and runny.
>
> > As Andy would say, "and you"?
>
> 1. * * Moderately hot # 6 cast iron pan
> 2. * * 1 pat of sweet butter.
> 3. * * When the butter has melted and the sizzle is gone add 2 fresh eggs.
> 3A * *S & P
> 4. * *When the eggs are set enough to SLIDE. Flip the eggs
> 5. * *In 15 or 20 seconds slide the eggs onto some fresh hash browns or
> toast.
>
> Done
> Dimitri

Guess I'm not coordinated enopugh...I always end up breaking the yolks.

"Chemo the Clown" > wrote in message
...
On Aug 26, 4:05 pm, "Dimitri" > wrote:
> "Chemo the Clown" > wrote in
> ...
>
> >I like my eggs over easy with the white done and the yolk runny. Most
> > place I eat just don't get the white done enough. When I fry eggs, I
> > fry in a little butter and when the white looks nice and set, I put in
> > about 1 tablespoon of water and quickly put a lid on the pan ofr about
> > one minute. Granted, the eggs aren't "over easy" but the white is nice
> > and done and the yolk is nice and runny.
>
> > As Andy would say, "and you"?
>
> 1. Moderately hot # 6 cast iron pan
> 2. 1 pat of sweet butter.
> 3. When the butter has melted and the sizzle is gone add 2 fresh eggs.
> 3A S & P
> 4. When the eggs are set enough to SLIDE. Flip the eggs
> 5. In 15 or 20 seconds slide the eggs onto some fresh hash browns or
> toast.
>
> Done
> Dimitri

Guess I'm not coordinated enopugh...I always end up breaking the yolks.

Nah as the eggs come down the pan starts to lower softening the contact.
Practice with a cooked pancake. (cold) Like most other kitchen TASKS it
muscle memory.

Dimitri

Chemo the Clown wrote:
>
> I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?

Very hot fat in a heavy pan. Crack eggs in and coax the white into a
more even circumference. Spoon hot fat over the white to ensure it's
cooked through. Tiny bit of fat over the yolk once or twice. Edges of
white are *just* browned, white is cooked but tender, yolk is runny.

The Maternal Unit prefers to flip the egg over (and turn the heat off)
cos she doesn't mind the yolk slightly solidified. It's still a little
runny in the centre.

In article
>,
Chemo the Clown > wrote:

> I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?

Scrambled for me, please.

> wrote in message ...
> Chemo the Clown > writes:
>
>> I like my eggs over easy with the white done and the yolk runny.
>
> As I understand it, in restaurant jargon, that's "over medium".
>
>> place I eat just don't get the white done enough.
>
> Maybe cuz you order "over easy".
>
> I'm not saying this is gospel, just what I've heard. Perhaps someone
> more knowledgeable will weigh in.
>
> nb

"Over medium" is how I've always referred to eggs cooked that way as well
and I've never had a problem with a restaurant not getting them exactly
right. The whites are not supposed to be fully cooked in an "over easy"
egg.

Jinx

"Jinx Minx" > wrote in message
...
>
> > wrote in message ...
>> Chemo the Clown > writes:
>>
>>> I like my eggs over easy with the white done and the yolk runny.
>>
>> As I understand it, in restaurant jargon, that's "over medium".
>>
>>> place I eat just don't get the white done enough.
>>
>> Maybe cuz you order "over easy".
>>
>> I'm not saying this is gospel, just what I've heard. Perhaps someone
>> more knowledgeable will weigh in.
>>
>> nb
>
> "Over medium" is how I've always referred to eggs cooked that way as well
> and I've never had a problem with a restaurant not getting them exactly
> right. The whites are not supposed to be fully cooked in an "over easy"
> egg.
>

Who wants undercooked egg whites? Ugh.

In article
>,
Chemo the Clown > wrote:

> I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?

That is the way I fry them the majority of the time. The water steaming
trick is quite effective. I learned it from my parents when I first
started learning how to cook.

I've taught it to several people over the years too. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Chemo the Clown" > wrote in message
...
>I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?

over easy the white is still little runny
over med the whites are solid the yoke still runny
over med well the whites solid the yoke a little firm
over well the whites and yoke are solid
over hard the same as over well but you break the yoke
cooking with steam is called basted and you don't use oil.
Its the alternative to poached when your cooking on a flat grill.

Robert

"Dimitri" ha scritto nel messaggio >
> "Chemo the Clown" wrote in message

>>I like my eggs over easy with the white done and the yolk runny.
> 1. Moderately hot # 6 cast iron pan
> 2. 1 pat of sweet butter.
> 3. When the butter has melted and the sizzle is gone add 2 fresh eggs.
> 3A S & P
> 4. When the eggs are set enough to SLIDE. Flip the eggs
> 5. In 15 or 20 seconds slide the eggs onto some fresh hash browns or >
> toast.
>
> Done
> Dimitri

I'd eat breakfast with you. I want both potatoes and toast, not under the
eggs tho.

On Wed, 26 Aug 2009 14:38:35 -0700 (PDT), Chemo the Clown
> wrote:

>I like my eggs over easy with the white done and the yolk runny. Most
>place I eat just don't get the white done enough. When I fry eggs, I
>fry in a little butter and when the white looks nice and set, I put in
>about 1 tablespoon of water and quickly put a lid on the pan ofr about
>one minute. Granted, the eggs aren't "over easy" but the white is nice
>and done and the yolk is nice and runny.
>
>As Andy would say, "and you"?
I'm not sure if anyone mentioned this method but if you are afraid to
flip for whatever reason, slide the egg onto a large plate then bring
the pan so that it is upside down over the plate and rotate the pan
and the plate so that the plate is upside down on top and the pan is
right side up on the bottom and the eggs just falls in. It's a little
bit of a flip but a lot easier than flipping the eggs and cracking the
yokes.

Alan wrote:
> On Wed, 26 Aug 2009 14:38:35 -0700 (PDT), Chemo the Clown
> > wrote:
>
>> I like my eggs over easy with the white done and the yolk runny. Most
>> place I eat just don't get the white done enough. When I fry eggs, I
>> fry in a little butter and when the white looks nice and set, I put in
>> about 1 tablespoon of water and quickly put a lid on the pan ofr about
>> one minute. Granted, the eggs aren't "over easy" but the white is nice
>> and done and the yolk is nice and runny.
>>
>> As Andy would say, "and you"?
> I'm not sure if anyone mentioned this method but if you are afraid to
> flip for whatever reason, slide the egg onto a large plate then bring
> the pan so that it is upside down over the plate and rotate the pan
> and the plate so that the plate is upside down on top and the pan is
> right side up on the bottom and the eggs just falls in. It's a little
> bit of a flip but a lot easier than flipping the eggs and cracking the
> yokes.

I like mine usually over easy. And as long as they make it into the pan
without the yoke breaking, the flip has never been an issue for me as
long as the egg wasn't sticking to the pan.

Bob

On Aug 26, 4:38*pm, Chemo the Clown > wrote:
> I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?

Didn't get enough of this subject a couple of months ago?

http://groups.google.com/group/rec.f...insubject:eggs

On Aug 28, 1:47*pm, projectile vomit chick
> wrote:
> On Aug 26, 4:38*pm, Chemo the Clown > wrote:
>
> > I like my eggs over easy with the white done and the yolk runny. Most
> > place I eat just don't get the white done enough. When I fry eggs, I
> > fry in a little butter and when the white looks nice and set, I put in
> > about 1 tablespoon of water and quickly put a lid on the pan ofr about
> > one minute. Granted, the eggs aren't "over easy" but the white is nice
> > and done and the yolk is nice and runny.
>
> > As Andy would say, "and you"?
>
> Didn't get enough of this subject a couple of months ago?
>
> http://groups.google.com/group/rec.f...thread/thread/...

Took you long enough to come up with it. sheesh.....you must really be
bored.

Chemo the Clown > wrote:
>As Andy would say, "and you"?

I've only recently started using butter in the pan for egg frying and
really like the extra flavor. I've used veg. oil, bacon grease, and
even chicken grease.

For scrambled/omelet I've started adding a dab of dijon mustard -
Mmmmmmmmmmmmmmmmmmmmmmmmmmmm! :-)

jj

jj wrote:
> Chemo the Clown > wrote:
>> As Andy would say, "and you"?
>
> I've only recently started using butter in the pan for egg frying and
> really like the extra flavor. I've used veg. oil, bacon grease, and
> even chicken grease.
>
> For scrambled/omelet I've started adding a dab of dijon mustard -
> Mmmmmmmmmmmmmmmmmmmmmmmmmmmm! :-)
>
> jj

I assume you mean in the eggs before cooking... sounds like something to
try next time I make an omelet (I rarely scramble).

Thanks,

Bob

Bob Muncie > wrote:
>jj wrote:
>> Chemo the Clown > wrote:
>>> As Andy would say, "and you"?
>> I've only recently started using butter in the pan for egg frying and
>> really like the extra flavor. I've used veg. oil, bacon grease, and
>> even chicken grease.
>> For scrambled/omelet I've started adding a dab of dijon mustard -
>> Mmmmmmmmmmmmmmmmmmmmmmmmmmmm! :-)
>> jj
>I assume you mean in the eggs before cooking... sounds like something to
>try next time I make an omelet (I rarely scramble).
>Thanks,
>Bob

LOL because right after I pressed the "send now" I thought to myself
"I should have said add the dab to the raw egg mix." I've also been
adding some dried basil flakes and grated parmesan cheese.

I forget the name of the Korean egg + bean sprouts item but that
inspired me to also add lentil sprouts (sprouted @home!) to the egg
mixture. Mmmmm...healthy and yummy! :-) Oh yeah, red pepper flakes
too (the round eye kind not the "Cochichang" powder kind :-)

In article >,
(jj) wrote:

> Bob Muncie > wrote:
> >jj wrote:
> >> Chemo the Clown > wrote:
> >>> As Andy would say, "and you"?
> >> I've only recently started using butter in the pan for egg frying and
> >> really like the extra flavor. I've used veg. oil, bacon grease, and
> >> even chicken grease.
> >> For scrambled/omelet I've started adding a dab of dijon mustard -
> >> Mmmmmmmmmmmmmmmmmmmmmmmmmmmm! :-)
> >> jj
> >I assume you mean in the eggs before cooking... sounds like something to
> >try next time I make an omelet (I rarely scramble).
> >Thanks,
> >Bob
>
> LOL because right after I pressed the "send now" I thought to myself
> "I should have said add the dab to the raw egg mix." I've also been
> adding some dried basil flakes and grated parmesan cheese.
>
> I forget the name of the Korean egg + bean sprouts item but that
> inspired me to also add lentil sprouts (sprouted @home!) to the egg
> mixture. Mmmmm...healthy and yummy! :-) Oh yeah, red pepper flakes
> too (the round eye kind not the "Cochichang" powder kind :-)

Lentil sprouts are interesting. :-) I just finished a bag of them a
couple of weeks ago and added many a Lentil (and sunflower and mung
bean) sprouts to dad's omelets.

It works.

Sprouted seeds are supposed to be the most nutritional stage of the
plant, hence my sudden interest in them. Plus they are rather tasty! I
grow them for me, dad and my Goffin's cockatoo.

Freya loves them too, especially sunflower.

I experimented with a jar of safflower sprouts this week. They are
horribly bitter so I won't be feeding them to us humans, but I'll see
how Freya likes them. Birds tastes are not the same as ours.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Bob Muncie" > wrote in message
...
> jj wrote:
>> Chemo the Clown > wrote:
>>> As Andy would say, "and you"?
>>
>> I've only recently started using butter in the pan for egg frying and
>> really like the extra flavor. I've used veg. oil, bacon grease, and
>> even chicken grease.
>>
>> For scrambled/omelet I've started adding a dab of dijon mustard -
>> Mmmmmmmmmmmmmmmmmmmmmmmmmmmm! :-)
>>
>> jj
>
> I assume you mean in the eggs before cooking... sounds like something to
> try next time I make an omelet (I rarely scramble).
>
>
I think it's better to add the mustard after the omelet is cooked... mustard
is a nice condiment for a Western Omelet... mustard obtains a strange
metalic flavor when fried in a metal pan.