Hi, all. I love fried eggs but have given up on them because I can't consistently cook them to my preferred doneness, not too firm but with all the white being white. I had for years used the steam method, where you add a bit of water and put a lid on the pan so the top cooks from the steam and you don't need to flip them. With my gas stove, I can't seem to set the heat precisely enough to use time as a way to decide when to take them off the heat. Do any of you have any brilliant ideas? Tina
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