In article
<12unu80axwq34$.dlg@P7Ax8zefAz8re8ranuGa9rebruMUdr uPHeYaPrabru9haSE5r56r
eThufrufRu4p.org>,
paul j > wrote:

> On Sun, 24 Oct 2004 14:44:56 -0500, Katra wrote:
>
> > 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.
>
> I will be trying this method tomorrow morning!

Let us know how you like it. :-)
Be very careful! This produces a lot of hot steam (which is what is so
nice about it) but you can get a steam burn if you are careless.

Mom and dad taught me this and I fix eggs this way most of the time.

I remove them with a spatula and put them on top of a piece of buttered
toast....... Yum! ;-d

K.

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