On 5/20/2021 8:32 PM, jmcquown wrote:
> 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!Â* I'm not familiar with Cabot brand but I do like sharp cheddar.
> Â*Looking online I see they carry it at Publix.Â* I'll have to check it
> out.Â* I'm interested in the eggs on fried cheese thing.Â* I love the idea
> of the slightly browned on the bottom melted cheese with eggs on top.
> Eggs and cheese are a natural combo. Â* A little S&P on the eggs,
> right?Â* Sunny side up but I'd want the yolks not on the runny side.
> Might be a bit of tricky timing.Â* If I try it with this or any other
> shredded cheese, I'll report back.Â* Thanks for the idea!
>
> Jill
> Jill

I have a lid to cover the small pan so it cooks the top faster.
Yes, S & P to taste
I'm going to do it again in a few days. I'm sure you'll like it.