Moderators: Jenise, Robin Garr, David M. Bueker
FLDG Dishwasher
31805
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Known for his fashionable hair
8148
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
Mike Filigenzi wrote: As for how soft or hard to go, I usually check with whomever I'm serving to get a preference.
Known for his fashionable hair
8148
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
Jeff Grossman/NYC wrote:On that note, we drift: How about over easy? Likes you the yolk that runneth?
Jeff Grossman/NYC wrote:On that note, we drift: How about over easy? Likes you the yolk that runneth?
FLDG Dishwasher
31805
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Jeff Grossman/NYC wrote:On that note, we drift: How about over easy? Likes you the yolk that runneth?
Jeff Grossman/NYC wrote:On that note, we drift: How about over easy? Likes you the yolk that runneth?
Robin Garr wrote:Jeff Grossman/NYC wrote:On that note, we drift: How about over easy? Likes you the yolk that runneth?
Nectar of the gods, it is!Particularly if it runneth into hash browns or grits or an English muffin ...
Jeff Grossman/NYC wrote:On that note, we drift: How about over easy? Likes you the yolk that runneth?
FLDG Dishwasher
31805
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Fred Sipe wrote:Aside from scrambled I've taken to breaking 2 eggs into one of those mini non-stick skillets with a little butter under low heat and let them cook slowly. Part way through when they look ready I simply put a lid on so they cook through. When I time it right they're at that stage between runny and solid.
I remember reading somewhere, maybe here, of cooking a fried egg in butter pretty much at the lowest possible temp that it would cook. For quite some time. I think there's something to it.
Robin Garr wrote:Jeff Grossman/NYC wrote:On that note, we drift: How about over easy? Likes you the yolk that runneth?
Nectar of the gods, it is!Particularly if it runneth into hash browns or grits or an English muffin ...
Jenise wrote:Fred Sipe wrote:Aside from scrambled I've taken to breaking 2 eggs into one of those mini non-stick skillets with a little butter under low heat and let them cook slowly. Part way through when they look ready I simply put a lid on so they cook through. When I time it right they're at that stage between runny and solid.
I remember reading somewhere, maybe here, of cooking a fried egg in butter pretty much at the lowest possible temp that it would cook. For quite some time. I think there's something to it.
Bob likes his fried eggs over easy to ensure that the white is cooked through, so I take a similar slow approach and usually add just a little water to the pan so that I can baste the egg--it ends up halfway between fried and poached but with a permeated butter flavor yet using less butter than one would usually use for a pure fried egg.
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