"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I have a problem. I can not stand my fried eggs anymore.
> I used to be able to handle them with Chipotle sauce, but that
> has diminished severely. :-(
>
> For spice, I have been using salt and pepper. Other people
> seem to like these things, so I figure I just am not very good at
> cooking them (I am a newbie at cooking).

I think the word you're looking for isn't 'spice' it's 'seasoning' (just
based on this and your previous posts). Not trying to be nasty, just
helpful.

I fry eggs the following way:

Heat oil (or better still, bacon fat if I have it) in a frying pan to a
medium heat (NOT very hot!). Break a couple of eggs into the pan, and leave
until the bases are set, but not browned. Using a spoon, baste (ie, pour fat
over) with the fat in the pan until the tops are done, and the gloopy bit of
white over the yolk is opaque. Remove from pan using a fish slice or slotted
spoon, and serve on buttered toast, perhaps with a light sprinkling of salt.

The quality and freshness of the eggs makes all the difference - if you're
frying 5 week old eggs from battery hens, they'll never taste good. If, on
the other hand, you've just collected the eggs from your own free range
chickens (which I do every morning, lucky me!), you can look forward to
beautiful orange coloured yolks, full of flavour, and whites which have a
distinct central area which stands proud of the rest. At least try to buy
free range eggs if you can - it's worth it from a chicken welfare point of
view as well as tasting much better. Also be aware that eggshells are
porous, and pick up smells and tastes from things they're stored next to, so
be careful not to put 'em next to the garlic!

Jo


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