I use a tiny pan enough for the one egg, and at about 3 minutes, I can
just pick up the small pan and flip or just turn it onto the toast which
catches it just fine. I don't get my heat going too high, sort of
medium, and put pepper or salt on the egg while it's cooking. works
quite well every time.
Curtis Delzer
HS
W B 6 H E F
Rialto, CA
On 4/15/2019 8:56 AM, Tina Kurys via Cookinginthedark wrote:
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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