On 5/20/2021 7:11 PM, Ed Pawlowski wrote:
> On 5/20/2021 5:24 PM, jmcquown wrote:
>> On 5/20/2021 4:13 PM, Ed Pawlowski wrote:
>>> Saw an article about different ways to [TRY] dry eggs.Â* Tried on this
>>> morning and it was good.
>>>
>>> It said to put some shredded cheese in a pan, heat to starts
>>> bubbling, then crack the egg over it.Â* Cover to finish cooking.
>>>
>>> I did that in a small coated pan but I did put a little butter first,
>>> then the cheese.Â* Once heated, added the two eggs and let it go.
>>>
>>> Getting the eggs out was not so elegant as it did stick a little in
>>> spots so low point for appearance.Â* The taste was good though.Â* I'll
>>> try it again sometime in the future.
>>>
>>> After the pan cooled I was able to get the melted cheese residue off
>>> with my finger.Â* That was good too.
>>
>> What kind of shredded cheese did you use?
>>
>> Jill
>
> Cabot Seriously Sharp cheddar.Â* I always have some on hand. I also keep
> a good Parmesan but it would be a bit strong for this.

Thanks! I'm not familiar with Cabot brand but I do like sharp cheddar.
Looking online I see they carry it at Publix. I'll have to check it
out. I'm interested in the eggs on fried cheese thing. I love the idea
of the slightly browned on the bottom melted cheese with eggs on top.
Eggs and cheese are a natural combo. A little S&P on the eggs,
right? Sunny side up but I'd want the yolks not on the runny side.
Might be a bit of tricky timing. If I try it with this or any other
shredded cheese, I'll report back. Thanks for the idea!

Jill
Jill