On Aug 6, 7:09 pm, pamjd <guppy21...@aol.com> wrote:
> What is the secret to making eggs over easy like the restaraunts? My
> Mom used to baste eggs or fry them till almost done and put a tad of
> water in the pan with a cover. I keep trying but do not seem to be
> able to get them right. If I try to turn the eggs the yolks always
> seem to break. I can cook all kinds of complicated dishes, bake bread
> like nobody's buisiness, but eggs continue to baffle me.
> Any pointers would be appreaciated.

Small, 7" non-stick saute. Med heat. Then 1-2 T of oil or clarified
butter. 2 (fresh) eggs, cracked in a bowl. Add oil. Add eggs. ** flip
when outer white is setting, but inner white is still translucent**
This will protect the yolk upon landing. count to 10. Pull eggs off
the heat. Wait 30 sec. blot excess oil. slid on plate.

That's it. Add enough oil and don't wait too long to flip. When you're
ready.. tilt the pan back letting the eggs slide to the lip and flip
gently but firmly