In article . net>,
"Gregory Morrow" >
wrote:

> Katra wrote:
>
> > In article >,
> > gib > wrote:
> >
> > > im a cooking noob. how do i prepare a pan? do i heat and add oil or
> > > the other way? the pan is stainless. how hot should the pan be? i
> > > don't get why it sticks so badly to my pan.
> >
> > Ok, I know that some people consider this a "kitchen myth", but it
> > REALLY does work for me!
> >
> > Heat the dry, clean pan and when it starts to get fairly hot, add your
> > cold oil. Hot pan, cold oil, food won't stick. I keep my oil in the
> > 'frige. :-)
>
>
> Yup...EGGSACTLY...that's what I do and it works great...especially with cast
> iron.

Yep, cast iron here as well... :-)

My favorite way to cook eggs is "skillet poaching".
After putting the egg into the hot oil, I cover it and let it cook for
about 1 minute, then carefully and quickly dump about 1/8 cup of cold
water into the pan and re-cover immediately!

This makes a bunch of very hot steam that rapidly cooks the top of the
egg. I let it cook for about another 30 seconds to 1 minute, and they
come out perfect. I like my yolks hot but runny with all of the white
pretty much done.

K.

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