"l, not -l" wrote:
>
> On 29-Aug-2012, George M. Middius > wrote:
>
> > BTW, I never bother clarifying butter for pan-frying. I just mix half
> > butter and half oil. You get more butter flavor than from clarified,
> > and you succeed in raising the smoke point.
>
> And the flavor of browned butter is pretty tasty; one of my favorite pasta
> dishes is spaghetti with browned butter and grated cheese.

Whenever I cooked fried eggs, I use a small amount of butter in the frying
pan. I will carefully watch the heating. Once it just starts to brown, I
add in the eggs. Seems to give the flavor a slight kick.

Gary