Thread: Bacon & Eggs
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Old 03-23-2017, 06:31 PM
RobHerrington RobHerrington is offline
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Join Date: Nov 2016
Location: Plano, TX
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Default Re: Bacon & Eggs

Originally Posted by DonnaM View Post
When cooking sunny side up eggs, I add about a 1/2 egg shell of water to the pan and cover. The steam cooks the tops without turning, leaving runny yellows, which I like.
As do I, Donna. Makes cleanup easy. It's really a cross between a fried and poached or steamed egg when we do this.

A related technique is the basted egg, which went out of style with galoshes and hula hoops.

They all pretty much taste like ... eggs, LOL.
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