Darkginger wrote:

> "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

Hi Jo,

Thank you for the help. :-)

I am using organic, range free eggs from the grocery. (Not as
nice as yours, but close.) They are usually within one to three
weeks of their expiration date.

I was definitely cooking them incorrectly. (Too hot. Too
many at a time. Not basting them.)

How do you season your eggs?

Which oils do you prefer?

Many thanks,
--Tony