I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
I haven't posted here for a while, broken ribs, two of them. Ouch.
Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
https://www.youtube.com/watch?v=-4VkyOsmuVE
https://www.youtube.com/watch?v=ght2IRRG0pA
https://www.youtube.com/watch?v=1T3B502Ut94

On Tuesday, June 1, 2021 at 9:59:36 AM UTC-4, wrote:
> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
> I haven't posted here for a while, broken ribs, two of them. Ouch.
> Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
> https://www.youtube.com/watch?v=-4VkyOsmuVE
> https://www.youtube.com/watch?v=ght2IRRG0pA
> https://www.youtube.com/watch?v=1T3B502Ut94

I say, eggs are best when fried in butter, salt and pepper and you have a side of imitation pork, like morningstar or beyond meat along with grits and more butter., butter, salt and pepper

On 6/1/2021 7:59 AM, John Lorbal wrote:
> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
> I haven't posted here for a while, broken ribs, two of them. Ouch.
> Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
> https://www.youtube.com/watch?v=-4VkyOsmuVE
> https://www.youtube.com/watch?v=ght2IRRG0pA
> https://www.youtube.com/watch?v=1T3B502Ut94
>

What, we don't get to see the eggs?!?!

C'mon man!

Circle back here.

On Tue, 1 Jun 2021 06:59:32 -0700 (PDT), John Lorbal
> wrote:

>I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>I haven't posted here for a while, broken ribs, two of them. Ouch.
>Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
>https://www.youtube.com/watch?v=-4VkyOsmuVE
>https://www.youtube.com/watch?v=ght2IRRG0pA
>https://www.youtube.com/watch?v=1T3B502Ut94
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 1 Jun 2021 07:17:06 -0700 (PDT), bruce bowser
> wrote:

>On Tuesday, June 1, 2021 at 9:59:36 AM UTC-4, wrote:
>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>> I haven't posted here for a while, broken ribs, two of them. Ouch.
>> Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
>> https://www.youtube.com/watch?v=-4VkyOsmuVE
>> https://www.youtube.com/watch?v=ght2IRRG0pA
>> https://www.youtube.com/watch?v=1T3B502Ut94
>
>I say, eggs are best when fried in butter, salt and pepper and you have a side of imitation pork, like morningstar or beyond meat along with grits and more butter., butter, salt and pepper
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tuesday, June 1, 2021 at 10:17:09 AM UTC-4, bruce bowser wrote:
> On Tuesday, June 1, 2021 at 9:59:36 AM UTC-4, wrote:
> > I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
> > I haven't posted here for a while, broken ribs, two of them. Ouch.
> > Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
> > https://www.youtube.com/watch?v=-4VkyOsmuVE
> > https://www.youtube.com/watch?v=ght2IRRG0pA
> > https://www.youtube.com/watch?v=1T3B502Ut94
> I say, eggs are best when fried in butter, salt and pepper and you have a side of imitation pork, like morningstar or beyond meat along with grits and more butter., butter, salt and pepper
Sounds most excellent. I used bacon fat this morning. And real bacon, 50% less salt. Still plenty salty.
I have never knowingly used imitation pork. How do you like your fried eggs? Over easy, sunny side up, or my way, a lid on top, and almost hard but a bit runny?

On Tuesday, June 1, 2021 at 12:11:05 PM UTC-4, wolfy's new skateboard wrote:
> On 6/1/2021 7:59 AM, John Lorbal wrote:
> > I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
> > I haven't posted here for a while, broken ribs, two of them. Ouch.
> > Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
> > https://www.youtube.com/watch?v=-4VkyOsmuVE
> > https://www.youtube.com/watch?v=ght2IRRG0pA
> > https://www.youtube.com/watch?v=1T3B502Ut94
> >
> What, we don't get to see the eggs?!?!
>
> C'mon man!
>
> Circle back here.
I don't have digital photo stuff.

On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>
> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>
I can't say I've ever had trouble cooking over easy/over medium eggs.
I don't cover them either and no problem flipping them. If you've had
trouble in the past I'm going to guess your skillet is too hot when you
fry them.

On 6/1/2021 2:17 PM, John Lorbal wrote:
> On Tuesday, June 1, 2021 at 12:11:05 PM UTC-4, wolfy's new skateboard wrote:
>> On 6/1/2021 7:59 AM, John Lorbal wrote:
>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>> I haven't posted here for a while, broken ribs, two of them. Ouch.
>>> Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
>>> https://www.youtube.com/watch?v=-4VkyOsmuVE
>>> https://www.youtube.com/watch?v=ght2IRRG0pA
>>> https://www.youtube.com/watch?v=1T3B502Ut94
>>>
>> What, we don't get to see the eggs?!?!
>>
>> C'mon man!
>>
>> Circle back here.
> I don't have digital photo stuff.
>
Heh, I have enough imagination and image search:

https://whatscookingamerica.net/wp-c.../06/EggLid.jpg

I use a silicone lid on mine.

https://perfectandsimple.com/wp/wp-c...al-v2-1024.jpg

On Tue, 1 Jun 2021 13:17:56 -0700 (PDT), John Lorbal
> wrote:

>On Tuesday, June 1, 2021 at 12:11:05 PM UTC-4, wolfy's new skateboard wrote:
>> On 6/1/2021 7:59 AM, John Lorbal wrote:
>> > I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>> > I haven't posted here for a while, broken ribs, two of them. Ouch.
>> > Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
>> > https://www.youtube.com/watch?v=-4VkyOsmuVE
>> > https://www.youtube.com/watch?v=ght2IRRG0pA
>> > https://www.youtube.com/watch?v=1T3B502Ut94
>> >
>> What, we don't get to see the eggs?!?!
>>
>> C'mon man!
>>
>> Circle back here.
>I don't have digital photo stuff.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 1 Jun 2021 13:16:59 -0700 (PDT), John Lorbal
> wrote:

>On Tuesday, June 1, 2021 at 10:17:09 AM UTC-4, bruce bowser wrote:
>> On Tuesday, June 1, 2021 at 9:59:36 AM UTC-4, wrote:
>> > I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>> > I haven't posted here for a while, broken ribs, two of them. Ouch.
>> > Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
>> > https://www.youtube.com/watch?v=-4VkyOsmuVE
>> > https://www.youtube.com/watch?v=ght2IRRG0pA
>> > https://www.youtube.com/watch?v=1T3B502Ut94
>> I say, eggs are best when fried in butter, salt and pepper and you have a side of imitation pork, like morningstar or beyond meat along with grits and more butter., butter, salt and pepper
>Sounds most excellent. I used bacon fat this morning. And real bacon, 50% less salt. Still plenty salty.
>I have never knowingly used imitation pork. How do you like your fried eggs? Over easy, sunny side up, or my way, a lid on top, and almost hard but a bit runny?
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 1 Jun 2021 14:41:23 -0700 (PDT), "
> wrote:

>On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>
>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>
>I can't say I've ever had trouble cooking over easy/over medium eggs.
>I don't cover them either and no problem flipping them. If you've had
>trouble in the past I'm going to guess your skillet is too hot when you
>fry them.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On 6/1/2021 5:41 PM, wrote:
> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>
>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>
> I can't say I've ever had trouble cooking over easy/over medium eggs.
> I don't cover them either and no problem flipping them. If you've had
> trouble in the past I'm going to guess your skillet is too hot when you
> fry them.
>
I like over easy and do the same most times. OTOH, I have a small pan
and if I'm only making two eggs, covering them works well. If I' making
bacon, same pan, but I make sausage and it it enough for a couple of
days, this the small pan other days.

Never met an egg I didn't like no matter how cooked.

On Tue, 1 Jun 2021 22:12:15 -0400, Ed Pawlowski > wrote:

>On 6/1/2021 5:41 PM, wrote:
>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>
>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>
>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>> I don't cover them either and no problem flipping them. If you've had
>> trouble in the past I'm going to guess your skillet is too hot when you
>> fry them.
>>
>I like over easy and do the same most times. OTOH, I have a small pan
>and if I'm only making two eggs, covering them works well. If I' making
>bacon, same pan, but I make sausage and it it enough for a couple of
>days, this the small pan other days.
>
>Never met an egg I didn't like no matter how cooked.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 1 Jun 2021 22:12:15 -0400, Ed Pawlowski > wrote:

>On 6/1/2021 5:41 PM, wrote:
>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>
>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>
>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>> I don't cover them either and no problem flipping them. If you've had
>> trouble in the past I'm going to guess your skillet is too hot when you
>> fry them.
>>
>I like over easy and do the same most times. OTOH, I have a small pan
>and if I'm only making two eggs, covering them works well. If I' making
>bacon, same pan, but I make sausage and it it enough for a couple of
>days, this the small pan other days.
>
>Never met an egg I didn't like no matter how cooked.

I agree.

--
The other Dave Smith.

On Wed, 02 Jun 2021 13:24:19 +1000, Dave Smith >
wrote:

>On Tue, 1 Jun 2021 22:12:15 -0400, Ed Pawlowski > wrote:
>
>>On 6/1/2021 5:41 PM, wrote:
>>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>>
>>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>>
>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>> I don't cover them either and no problem flipping them. If you've had
>>> trouble in the past I'm going to guess your skillet is too hot when you
>>> fry them.
>>>
>>I like over easy and do the same most times. OTOH, I have a small pan
>>and if I'm only making two eggs, covering them works well. If I' making
>>bacon, same pan, but I make sausage and it it enough for a couple of
>>days, this the small pan other days.
>>
>>Never met an egg I didn't like no matter how cooked.
>
>I agree.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
> >
> > I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
> >
> I can't say I've ever had trouble cooking over easy/over medium eggs.
> I don't cover them either and no problem flipping them. If you've had
> trouble in the past I'm going to guess your skillet is too hot when you
> fry them.

The only trouble I have is trying to keep the yolk in tact while turning.

On 6/2/2021 10:23 AM, bruce bowser wrote:
> On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>
>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>
>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>> I don't cover them either and no problem flipping them. If you've had
>> trouble in the past I'm going to guess your skillet is too hot when you
>> fry them.
>
> The only trouble I have is trying to keep the yolk in tact while turning.
>

Try waiting a bit longer to firm the white under it.

What works for me, put the toast in, crack the eggs on medium heat, ass
s & p, When the toast is near done, I turn off the burner, then flip
the eggs. Done when the toast is done.

Of course, it will vary with the speed of your toaster and darkness you
like.

On 2021-06-02 10:33 a.m., Ed Pawlowski wrote:
> On 6/2/2021 10:23 AM, bruce bowser wrote:

>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>> I don't cover them either and no problem flipping them. If you've had
>>> trouble in the past I'm going to guess your skillet is too hot when you
>>> fry them.
>>
>> The only trouble I have is trying to keep the yolk in tact while turning.
>>
>
> Try waiting a bit longer to firm the white under it.
>
> What works for me, put the toast in, crack the eggs on medium heat, ass
> s & p,Â* When the toast is near done, I turn off the burner, then flip
> the eggs.Â* Done when the toast is done.
>
> Of course, it will vary with the speed of your toaster and darkness you
> like.

I like a nice runny yolk. I do them on medium-lo heat so the whites
don't go brown and crispy, and I often put a lid on the pan so steam it
a bit to get rid of the really snotty stuff. That cooks the white
completely and the yolk will remain completely runny. The whites need to
be completely cooked but not overcooked. Cooked is not so important for
the yolk.

On 2021-06-02 8:23 a.m., bruce bowser wrote:
> On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>
>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>
>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>> I don't cover them either and no problem flipping them. If you've had
>> trouble in the past I'm going to guess your skillet is too hot when you
>> fry them.
>
> The only trouble I have is trying to keep the yolk in tact while turning.
>
Don't turn it then! Just spoon some of the hot fat over the yolk to cook
the thin layer of white.

On 6/2/2021 10:07 AM, Graham wrote:
> On 2021-06-02 8:23 a.m., bruce bowser wrote:
>> On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4,
>> wrote:
>>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5,
>>> wrote:
>>>>
>>>> I put two eggs, eggs who first cracked onto a plate. Gently slide
>>>> into a warm pam, about a #2.5 setting on an electric range. Cover,
>>>> and check every few minutes until they are firm, but not hard to the
>>>> touch. They will have formed a nice cover/film. They are then
>>>> served. They need to come out slightly runny, and slightly hard.
>>>> Being runny and running all over the place doesn't cut it, and
>>>> neither does being 100% hard.
>>>>
>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>> I don't cover them either and no problem flipping them. If you've had
>>> trouble in the past I'm going to guess your skillet is too hot when you
>>> fry them.
>>
>> The only trouble I have is trying to keep the yolk in tact while turning.
>>
> Don't turn it then! Just spoon some of the hot fat over the yolk to cook
> the thin layer of white.

Sound technique.

On Wed, 2 Jun 2021 bruce bowser wrote:
>
>The only trouble I have is trying to keep the yolk in tact while turning.

Your only trouble is that you didn't complete third grade or you'd
know that 'intact' is one word.
https://www.merriam-webster.com/dictionary/intact

On Wednesday, June 2, 2021 at 1:46:58 PM UTC-4, Sheldon wrote:
> On Wed, 2 Jun 2021 bruce bowser wrote:
> >
> >The only trouble I have is trying to keep the yolk in tact while turning.
> Your only trouble is that you didn't complete third grade or you'd
> know that 'intact' is one word.
> https://www.merriam-webster.com/dictionary/intact

Good Grief, Sheldon!

Do you want us to start busting your chops every time you misspell
"vehicle" or perpetrate any of your other favorite solecisms?

Clearly you understood what bruce bowser's meaning was.

Cindy Hamilton

On Wed, 2 Jun 2021 07:23:34 -0700 (PDT), bruce bowser
> wrote:

>On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>> >
>> > I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>> >
>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>> I don't cover them either and no problem flipping them. If you've had
>> trouble in the past I'm going to guess your skillet is too hot when you
>> fry them.
>
>The only trouble I have is trying to keep the yolk in tact while turning.

If you fry both sides of your egg, you're screwed anyway, so who cares
if the yolk stays intact?

--
The other Dave Smith.

On Wed, 2 Jun 2021 10:33:52 -0400, Ed Pawlowski > wrote:

>On 6/2/2021 10:23 AM, bruce bowser wrote:
>> On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>>
>>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>>
>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>> I don't cover them either and no problem flipping them. If you've had
>>> trouble in the past I'm going to guess your skillet is too hot when you
>>> fry them.
>>
>> The only trouble I have is trying to keep the yolk in tact while turning.
>>
>
>Try waiting a bit longer to firm the white under it.
>
>What works for me, put the toast in, crack the eggs on medium heat, ass
>s & p

Careful, you don't want to trigger Hank.

--
The other Dave Smith

On Wed, 2 Jun 2021 10:07:56 -0600, Graham > wrote:

>On 2021-06-02 8:23 a.m., bruce bowser wrote:
>> On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>>
>>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>>
>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>> I don't cover them either and no problem flipping them. If you've had
>>> trouble in the past I'm going to guess your skillet is too hot when you
>>> fry them.
>>
>> The only trouble I have is trying to keep the yolk in tact while turning.
>>
>Don't turn it then! Just spoon some of the hot fat over the yolk to cook
>the thin layer of white.

Good idea but it does require that you have a spoonable amount of fat
in your pan.

--
The other Dave Smith.

On Wed, 02 Jun 2021 13:46:52 -0400, Sheldon Martin >
wrote:

>On Wed, 2 Jun 2021 bruce bowser wrote:
>>
>>The only trouble I have is trying to keep the yolk in tact while turning.
>
>Your only trouble is that you didn't complete third grade or you'd
>know that 'intact' is one word.
>https://www.merriam-webster.com/dictionary/intact

This message was brought to you by the worst speller of RFC.

--
The other Dave Smith.

On Tue, 1 Jun 2021 06:59:32 -0700 (PDT), John Lorbal wrote:

> I put two eggs, eggs who first cracked onto a plate. Gently slide
> into a warm pam, about a #2.5 setting on an electric range.
> Cover, and check every few minutes until they are firm, but not
> hard to the touch. They will have formed a nice cover/film.
> They are then served. They need to come out slightly runny, and
> slightly hard. Being runny and running all over the place
> doesn't cut it, and neither does being 100% hard.

two or three eggs soaked in warm water for a few-20 minutes. Med
Hot pan with sausage grease or butter. Crack, center yolk in white
with a utensil for a few seconds at the start cook until whites are
set and outer edge may be a little crispy and yolk is runny or only
slightly set. Such as these eggs for smoked short rib breakfast
biscuit sliders on Memorial day.

https://i.postimg.cc/ncbhqnHS/Smoked...st-Sliders.jpg

Yes Gary, I posted the correct link - a always.

-sw

Sheldon Martin wrote:
> On Wed, 2 Jun 2021 bruce bowser wrote:
>>
>> The only trouble I have is trying to keep the yolk in tact while turning.
>
> Your only trouble is that you didn't complete third grade or you'd
> know that 'intact' is one word.
> https://www.merriam-webster.com/dictionary/intact
>

Popeye, yoose the smartest third grader here!

Yoose could be jethro bodine.

On 6/2/2021 1:17 PM, Sqwertz wrote:
> On Tue, 1 Jun 2021 06:59:32 -0700 (PDT), John Lorbal wrote:
>
>> I put two eggs, eggs who first cracked onto a plate. Gently slide
>> into a warm pam, about a #2.5 setting on an electric range.
>> Cover, and check every few minutes until they are firm, but not
>> hard to the touch. They will have formed a nice cover/film.
>> They are then served. They need to come out slightly runny, and
>> slightly hard. Being runny and running all over the place
>> doesn't cut it, and neither does being 100% hard.
>
> two or three eggs soaked in warm water for a few-20 minutes. Med
> Hot pan with sausage grease or butter. Crack, center yolk in white
> with a utensil for a few seconds at the start cook until whites are
> set and outer edge may be a little crispy and yolk is runny or only
> slightly set. Such as these eggs for smoked short rib breakfast
> biscuit sliders on Memorial day.
>
> https://i.postimg.cc/ncbhqnHS/Smoked...st-Sliders.jpg
>
> Yes Gary, I posted the correct link - a always.
>
> -sw
>

Enough for two, you were cooking for two, weren't you?


https://youtu.be/66CUGwXn8Vo

Toin it up!

Sluuuuurrrppp!!!!

On Thu, 03 Jun 2021 05:04:03 +1000, Dave Smith >
wrote:

>On Wed, 02 Jun 2021 13:46:52 -0400, Sheldon Martin >
>wrote:
>
>>On Wed, 2 Jun 2021 bruce bowser wrote:
>>>
>>>The only trouble I have is trying to keep the yolk in tact while turning.
>>
>>Your only trouble is that you didn't complete third grade or you'd
>>know that 'intact' is one word.
>>https://www.merriam-webster.com/dictionary/intact
>
>This message was brought to you by the worst speller of RFC.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Thu, 03 Jun 2021 05:03:19 +1000, Dave Smith >
wrote:

>On Wed, 2 Jun 2021 10:07:56 -0600, Graham > wrote:
>
>>On 2021-06-02 8:23 a.m., bruce bowser wrote:
>>> On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>>>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>>>
>>>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>>>
>>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>>> I don't cover them either and no problem flipping them. If you've had
>>>> trouble in the past I'm going to guess your skillet is too hot when you
>>>> fry them.
>>>
>>> The only trouble I have is trying to keep the yolk in tact while turning.
>>>
>>Don't turn it then! Just spoon some of the hot fat over the yolk to cook
>>the thin layer of white.
>
>Good idea but it does require that you have a spoonable amount of fat
>in your pan.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Thu, 03 Jun 2021 05:02:06 +1000, Dave Smith >
wrote:

>On Wed, 2 Jun 2021 10:33:52 -0400, Ed Pawlowski > wrote:
>
>>On 6/2/2021 10:23 AM, bruce bowser wrote:
>>> On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>>>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>>>
>>>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>>>
>>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>>> I don't cover them either and no problem flipping them. If you've had
>>>> trouble in the past I'm going to guess your skillet is too hot when you
>>>> fry them.
>>>
>>> The only trouble I have is trying to keep the yolk in tact while turning.
>>>
>>
>>Try waiting a bit longer to firm the white under it.
>>
>>What works for me, put the toast in, crack the eggs on medium heat, ass
>>s & p
>
>Careful, you don't want to trigger Hank.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Thu, 03 Jun 2021 04:58:56 +1000, Dave Smith >
wrote:

>On Wed, 2 Jun 2021 07:23:34 -0700 (PDT), bruce bowser
> wrote:
>
>>On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>> >
>>> > I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>> >
>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>> I don't cover them either and no problem flipping them. If you've had
>>> trouble in the past I'm going to guess your skillet is too hot when you
>>> fry them.
>>
>>The only trouble I have is trying to keep the yolk in tact while turning.
>
>If you fry both sides of your egg, you're screwed anyway, so who cares
>if the yolk stays intact?
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Wed, 2 Jun 2021 10:48:45 -0400, Dave Smith
> wrote:

>On 2021-06-02 10:33 a.m., Ed Pawlowski wrote:
>> On 6/2/2021 10:23 AM, bruce bowser wrote:
>
>>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>>> I don't cover them either and no problem flipping them. If you've had
>>>> trouble in the past I'm going to guess your skillet is too hot when you
>>>> fry them.
>>>
>>> The only trouble I have is trying to keep the yolk in tact while turning.
>>>
>>
>> Try waiting a bit longer to firm the white under it.
>>
>> What works for me, put the toast in, crack the eggs on medium heat, ass
>> s & p,* When the toast is near done, I turn off the burner, then flip
>> the eggs.* Done when the toast is done.
>>
>> Of course, it will vary with the speed of your toaster and darkness you
>> like.
>
>I like a nice runny yolk. I do them on medium-lo heat so the whites
>don't go brown and crispy, and I often put a lid on the pan so steam it
>a bit to get rid of the really snotty stuff. That cooks the white
>completely and the yolk will remain completely runny. The whites need to
>be completely cooked but not overcooked. Cooked is not so important for
>the yolk.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Wed, 2 Jun 2021 10:33:52 -0400, Ed Pawlowski > wrote:

>On 6/2/2021 10:23 AM, bruce bowser wrote:
>> On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>>>>
>>>> I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>>>>
>>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>>> I don't cover them either and no problem flipping them. If you've had
>>> trouble in the past I'm going to guess your skillet is too hot when you
>>> fry them.
>>
>> The only trouble I have is trying to keep the yolk in tact while turning.
>>
>
>Try waiting a bit longer to firm the white under it.
>
>What works for me, put the toast in, crack the eggs on medium heat, ass
>s & p, When the toast is near done, I turn off the burner, then flip
>the eggs. Done when the toast is done.
>
>Of course, it will vary with the speed of your toaster and darkness you
>like.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Wed, 2 Jun 2021 07:23:34 -0700 (PDT), bruce bowser
> wrote:

>On Tuesday, June 1, 2021 at 5:41:26 PM UTC-4, wrote:
>> On Tuesday, June 1, 2021 at 8:59:36 AM UTC-5, wrote:
>> >
>> > I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
>> >
>> I can't say I've ever had trouble cooking over easy/over medium eggs.
>> I don't cover them either and no problem flipping them. If you've had
>> trouble in the past I'm going to guess your skillet is too hot when you
>> fry them.
>
>The only trouble I have is trying to keep the yolk in tact while turning.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Wed, 2 Jun 2021 10:33:52 -0400, Ed Pawlowski wrote:

> What works for me, put the toast in, crack the eggs on medium heat, ass
> s & p,

But not on a bad hemorrhoid day.

-sw

On Wed, 2 Jun 2021 11:57:13 -0700 (PDT), Cindy Hamilton wrote:

> On Wednesday, June 2, 2021 at 1:46:58 PM UTC-4, Sheldon wrote:
>
>> know that 'intact' is one word.
>> https://www.merriam-webster.com/dictionary/intact
>
> Good Grief, Sheldon!
>
> Do you want us to start busting your chops every time you misspell
> "vehicle" or perpetrate any of your other favorite solecisms?
>
> Clearly you understood what bruce bowser's meaning was.

Bruce's seem to light up your life. But they both seem pretty dim
to me. So dim you get 2 for 1 in the killfile.

-sw

On Wed, 2 Jun 2021 11:57:13 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, June 2, 2021 at 1:46:58 PM UTC-4, Sheldon wrote:
>> On Wed, 2 Jun 2021 bruce bowser wrote:
>> >
>> >The only trouble I have is trying to keep the yolk in tact while turning.
>> Your only trouble is that you didn't complete third grade or you'd
>> know that 'intact' is one word.
>> https://www.merriam-webster.com/dictionary/intact
>
>Good Grief, Sheldon!
>
>Do you want us to start busting your chops every time you misspell
>"vehicle" or perpetrate any of your other favorite solecisms?
>
>Clearly you understood what bruce bowser's meaning was.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.