Tara, you will need to experiment a bit to get the eggs the way you like them, but here is how I do fried eggs. I like mine with the whites set, and the yolks Goldilocks style, which is to say, not too runny, not too hard, but just right. <Smile>. Either spray a pan well with cooking spray, or melt a teaspoon or two butter. Break the eggs into the pan; sprinkle with salt and pepper and onion powder. Cover the pan and turn heat to medium. Push the bread down in the toaster. When you hear the eggs start to sizzle, leave them for about twenty seconds, then turn off the stove. Let them stand, covered, in the pan while you butter your toast. Then tilt the pan onto your plate, and the eggs should slide right out. If your toaster takes its sweet time toasting, you may want to uncover the frying pan a minute or so after turning off the stove. As I said, you'll need to experiment to figure out the correct timing. Doing it with the pan covered means that you will have eggs-over-easy without having to turn them over. hth.
Jennifer On 9/29/11, Tara Fairchild <[email protected]> wrote: > Any advice on how to do this? Never done it. Always have done scrambled. > Tara > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
