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Janet

In article >,
says...
>
> On 2019-06-04, Janet > wrote:
>
> > 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.
>
> Not being from UK, ain't sure what "the slice" is, but Janet got the
> rest correct.
>
> USA translation: Gotta hava lotta fat (butter, bacon grease, veg oil) in pan
> with egg. One of my cooking mentors usta use a large spoon to "flip
> some of the hot fat", from the pan, up onto the top of the egg. The
> "hot fat" would make the white and the yolk cook. The "white" would
> cook faster than the yolk and it would make for a nice "sunnyside-up"
> egg. The "white" would cook ("set") and the yolk would still be
> runny. HTH.
>
> nb

slice

<http://cookit.e2bn.org/cooking/equipment-192-slice-fish-or-egg.html>

The point of using a slice is that when you lift cooked food out of
the pan, the fat is left behind in the pan

Janet UK