To make eggs overeasy? Why is it that when I cook them, and then turn them over, my egg whites are the consistency of unchewable rubber, and then my eggs invariably break once I've turned them over? What is the secret? Any one know and care to share?
If you can make eggs overeasy how I used to eat them as a young lass at One's A Meal on W. Gray in Houston, then we need to talk.
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2 comments:
i'm tellin' you... ya gotta do it "sylvia style". she cooks the bacon then dumps out just enough grease so there can still be "lappage" for the egg to cook. she puts the egg in and just flips grease onto it with the spatula. PERFECT every time.
Old school metal (non non-stick) pan. Old school metal spatula. Lots and lots and lots and lots of butter and nothing above med heat.
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