On Tuesday, June 4, 2019 at 12:54:26 PM UTC-5, Janet wrote:
>
> 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.
> >
> > 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
>
Ooooh. I, too, was wondering what a 'slice' is. We just call them egg turners/
spatulas. Hahahaha