In article >,
Steve Calvin > wrote:

> Katra wrote:
>
> > 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.
> >
>
> Guess that I'm in the minority on this one. I like mine with the yolks
> runny and whites firm, but I like the thinner outer edges of the
> whites to be crunchy and brown. I get the pan rather hot, add butter
> only and then wait until the butter gets hot enough to brown slightly.
> They in with the eggs. I also break the main "bulb" of white around
> the yolk. Season with salt and fresh ground pepper. They do tend to
> splatter with this method but it's a hazard that I'll put up with.
> Flip 'em after about a minute or so and then onto the plate with some
> bacon, home fries and toast and I'm a happy camper.

My mom did that when camping... :-)

She would fry bacon first so there was deep bacon fat in the pan.
Then when the eggs were cooking well, she would take a long handled wood
spoon and sort of "toss" the bacon grease over the top of the egg. The
hot grease would cook the top of the egg, the yolks would be runny, and
the edges of the white would be crispy.

I always hated crispy whites and would peel them off and feed them to
the dog waiting under the table. <lol>

Great memory tho', thanks!!!

K.

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