Nancree wrote:

>>Dudes! You are missing the point. Before I swear off fried
>>eggs, I want to make sure I was 1) cooking them correctly
>>and 2) seasoning them correctly. You can make even the
>>best foods inedible by cooking them poorly.
>
> ------------------------
> Just a couple of suggestions, since I don't know just what it is that you don't
> like about your eggs. I suggest cooking them more slowly over medium-low heat.
> (although some people prefer a crispy edge). If the white of the egg is cooked
> enough for your taste, but not the yolk, I suggest "basting" it this way --Have
> a pan lid ready, add about 1 tablespoon water to the hot pan, cover
> immediately, and the steam will cook the yolk a little faster. Or, if you don't
> mind the fat, add butter to the pan, and spoon melted butter over to finish off
> basting the egg. Seasoning--salt and pepper should be enough.
> Nancree
>
>


Hi All,

Thank you all so much for the suggestions. I have cooked up two
rounds of eggs since. I am using the lid method to cut down
on the grease. The first batch had the heat still a little
too high. The second batch I peeked under the lid too much.
My bottoms are now about 90% less browned. And,
I actually enjoyed them again! :-)

--Tony


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I Fish. Therefore, I am.
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