On Tue, 04 Jun 2019 10:09:27 -0400, Gary > wrote:

>dsi1 wrote:
>>
>> On Monday, June 3, 2019 at 11:57:05 PM UTC-10, Ophelia wrote:
>> >
>> > Thanks That sounds like it might be tasty poured over other things
>> > too)
>> >
>> > Today I am making seafood fried rice. What would you add to that?
>>
>> Oyster sauce, soy sauce, sugar, and sesame oil would work fine for a Chinese style fried rice. There's all kinds of fried rice around here. These days I'm partial to making fried rice with kim chee. It's kind of a thing around here.
>>
>> https://i.pinimg.com/originals/07/e8...64ea0c9596.jpg
>
>I have a question here. How do you make a still juicy fried egg
>sunny side up? By time you get the whites all cooked, the yolk is
>usually over cooked and not so juicy. That egg looked about
>perfect though. Must be about cooking temperature.
>
>I like a juicy egg over certain dishes but I always do a quick
>over-easy to finish the raw white part and still leave the yolk
>nice and juicy. Presentation isn't as good but it works well.

Very moderate heat to start. When the whites start to firm up and go
white, add about a teaspoon of water, cover with a lid and reduce the
heat to low. Check every 30-45 secs for degree of doneness you
prefer.