On Aug 6, 4:09 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.

Those aren't over easy, they're basted or steamed.

> 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. [snip]

Step 1. Get a 7 or 8-inch nonstick skillet with sloping sides. Put a
slice of bread in it. Learn to flip the bread without touching it --
the basic motion is away from you with the edge farthest from you
slightly down, then raise that edge and pull the pan back towards
you. Next few times you watch tv, practice until you can confidently
control the speed and the angle. Now replace the piece of bread with
a soft corn tortilla. Practice flipping it softly, gently -- try to
get to where the tortilla slides away from you, over the lip of the
pan, then almost folds it half and slides over itself as it turns
over. Very much an out-and-back action rather than up-and-down. This
probably sounds silly to you, but hey, you advertised a problem and
we're going to solve it in spades. Let your hand and arm figure it
out while your attention is on the tv, let that muscle memory build.

Step 2. Put the pan over medium heat, melt some bacon grease or
butter in it, a teaspoon is enough, a tablespoon tastes better (to
me. Swirl to coat the entire bottom. Crack the eggs in, season them
and let them cook. When the bottom is done to your liking, flip the
eggs just as you gently, softly flipped the tortilla. The eggs will
fold in half and just slither their way to the other side. Do not
congratulate yourself for more than 30 seconds: the eggs are done!

Try it a few times and forget you ever had a problem cooking eggs over
easy. It becomes the morning test of your readiness to cope with the
day. -aem