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I use a frying pan simply because it's easier to see them and to remove them, but otherwise much like what you're describing -- very little oil and a glass lid, but I add a tablespoon or so of water. Basted egg. It's like over-easy but you needn't flip it and it looks better. Egg basting is about the only thing my wife allows me to do in the kitchen. She's one notch under being a chef -- has run restaurants and a convention center kitchen -- but when it comes time to fry the eggs, she calls me. Mine are consistently perrrrrfect.
If you like them thick try this: get a big onion, slice in half, then cut a 1 - 1 1/2 thick slice, take out all rings except two - those most outside, place in a pan, add little fat of your choice, then crack an egg inside. Cover. Fry on low till done.
Depends of the onion ring size, you can drop in one or two eggs. Inside the rings they are nice and thick, and look great. They don't run all over the frying pan.
Ooooh! What a great idea! I am trying this onion thing.
Rocky Mountain eggs---take a slice of decent bread, slice or pull out the doughy center of the bread slice, drop in a pat of butter. When the butter starts to bubble a little, drop in the egg. Cook for a bit, then flip it over. Nice way to eat the bread and egg together. (Plus, I nibble on the doughy part I remove while it's cooking.)
Rocky Mountain eggs---take a slice of decent bread, slice or pull out the doughy center of the bread slice, drop in a pat of butter. When the butter starts to bubble a little, drop in the egg. Cook for a bit, then flip it over. Nice way to eat the bread and egg together. (Plus, I nibble on the doughy part I remove while it's cooking.)
Mom made that for us when we were little, she called it Toad in a Hole and my dad called it Sailor on a Raft.
Mom made that for us when we were little, she called it Toad in a Hole and my dad called it Sailor on a Raft.
We cooked the doughy center alongside the egg.
Now that's interesting. Toad-In-The-Hole in England is a sausages baked in batter arrangement, like a Bisquick muffin with a sausage hidden inside. Funny how food names distort...
Rocky Mountain eggs---take a slice of decent bread, slice or pull out the doughy center of the bread slice, drop in a pat of butter. When the butter starts to bubble a little, drop in the egg. Cook for a bit, then flip it over. Nice way to eat the bread and egg together. (Plus, I nibble on the doughy part I remove while it's cooking.)
AKA eggs in a basket.
Learned to cook omelets under a lid and add some ice shards. Steams the omelet and makes it fluffier.
Location: Georgia, on the Florida line, right above Tallahassee
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Quote:
Originally Posted by WyoNewk
I use a frying pan simply because it's easier to see them and to remove them, but otherwise much like what you're describing -- very little oil and a glass lid, but I add a tablespoon or so of water. Basted egg. It's like over-easy but you needn't flip it and it looks better. Egg basting is about the only thing my wife allows me to do in the kitchen. She's one notch under being a chef -- has run restaurants and a convention center kitchen -- but when it comes time to fry the eggs, she calls me. Mine are consistently perrrrrfect.
I will try this. 1 tablespoon of water? I can see this working better than with just oil. Oh yeah.
I have just started making the steamed eggs instead of over easy and it is so much easier to get them right. Actually, I think basted is when you spoon the hot oil over the yolks until they are slightly cooked on top. The steamed thing is closer to poached.
I use the small amount of water in the pan, after the white is cooked, put on a cover and steam until the surface of the yolk is cooked.
I got tired of the pressure of whether or not I would break the over easy yolk.
I will try this. 1 tablespoon of water? I can see this working better than with just oil. Oh yeah.
1 T is a guess. I turn on the faucet and stick the lid under it just long enough to get a little water in it, then dump it in the pan and put the lid on it. You just need enough water to create steam. If you get too much water it just stays in the pan.
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Mine are consistently perrrrrfect.
