Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Wed Mar 18, 2009 7:31 am
Fred Sipe 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.
Users browsing this forum: Google [Bot] and 4 guests