In article
>,
Michael Siemon > wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
> > Bryan opined:
> >
> > > Basting is the most effective way of getting 100% solid white,
> > > and a high % of soft yolk.
> >
> > There's an interesting egg-cooking method outlined in _The Complete
> > Robuchon_: You separate an egg into its yolk and white components, season
> > and partially bake the white in a ramekin, then add the yolk and finish
> > cooking.
> >
> > Makes perfect sense to get fully-cooked white and high percentage of soft
> > yolk, but it sure seems fussy -- and fraught with the possibility of
> > breaking the yolk at several points in the process, necessitating a new
> > start with each broken yolk.
> >
> > Bob
>
> Definitely too fussy; even with the standard "crack the egg and slip
> it into the pan", there are times when I break the yolk and have to
> be ready to instantly transform into scrambled, before the yolk turns
> tasteless quasi-solid mush (I try to wait for the first cup of coffee
> to have had some effect before trying to cook my eggs; it helps! :-))
> Basting (or even just covering the fry pan) does help at lot.

Try breaking the egg into a small bowl first and sliding it from there
into the pan. That reduces the incidence of unwanted broken yolks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.