I put two eggs, eggs who first cracked onto a plate. Gently slide into a warm pam, about a #2.5 setting on an electric range. Cover, and check every few minutes until they are firm, but not hard to the touch. They will have formed a nice cover/film. They are then served. They need to come out slightly runny, and slightly hard. Being runny and running all over the place doesn't cut it, and neither does being 100% hard.
I haven't posted here for a while, broken ribs, two of them. Ouch.
Anyway in celebration of me, I'm posting a few music videos; two by the great gypsy jazz guitarist Jochsco Stephan, and the other a brilliant cover of 'Stuck in the middle with you'.
https://www.youtube.com/watch?v=-4VkyOsmuVE
https://www.youtube.com/watch?v=ght2IRRG0pA
https://www.youtube.com/watch?v=1T3B502Ut94