"jmcquown" > wrote in message ...
| "brooklyn1" > wrote in message
| ...
| > On Wed, 2 Jun 2010 08:50:35 -0400, "jmcquown" >
| > wrote:
| >
| >>"Sqwertz" > wrote in message
| ...
| >>> Somebody here recently mentioned putting mayo instead of butter on
| >>> the outside of the bread before you fry/toast it.
| >>>
| >>> In theory, I thought, it should work just fine. Mayo has about
| >>> the same fat content as real butter or margarine, and mayo is
| >>> kinda rich like butter, and is easier to apply - so why not? Just
| >>> lower the heat a little to account for the egg solids cooking too
| >>> fast.
| >>>
| >>> So it really does work acceptably, except that it makes the bread
| >>> slightly chewy, probably due to a higher water content in the
| >>> mayo. And I forgot my own advice to lower the heat so the first
| >>> side was a little scorched after a few seconds.
| >>>
| >>(snippage)
| >>
| >>When my mother made grilled cheese she put the mayo on the inside and
| >>buttered the outside. Makes more sense, if one wants mayo on a grilled
| >>cheese sandwich. I don't.
| >
| > I always melt butter in the pan, I've never buttered the bread, never
| > thought to, makes no sense... when you fry eggs do you butter the raw
| > yolks...

It's pretty easy once you get the hang of it. Separate the yolk and white,
and have some warmish melted butter around. Put some of the melted
butter in the palm of one hand and slide the yolk into it, swirl around
gently and voila! a buttered egg yolk. The trick is getting the whites
and the buttered yolk together again to fry them, the whites tend to
reject the buttered yolk.

pavane