In article >, says...
>
> 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.

Using the slice, just flip some of the hot fat in the pan across the
top of the egg until the white sets. The heat of the fat cooks it then
the fat runs off again.

Janet UK