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.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.