Boron Elgar wrote:
>
> Gary wrote:
> >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.

Thank you. That sounds good. I'll give it a try next time.