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  #21  
Old 03-23-2017, 06:17 PM
DonnaM DonnaM is offline
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Default Re: Bacon & Eggs

Yes, I forgot to mention I put a lid on the pan after adding the dab of water. But my egg yolks still look bright yellow, so I don't know what the difference is....
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  #22  
Old 03-23-2017, 06:31 PM
RobHerrington RobHerrington is offline
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Location: Plano, TX
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Default Re: Bacon & Eggs

Quote:
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.


http://www.organicauthority.com/food...sted-eggs.html

They all pretty much taste like ... eggs, LOL.
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  #23  
Old 03-24-2017, 02:07 AM
DonnaM DonnaM is offline
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Default Re: Bacon & Eggs

I never heard them called "basted" before. My dad, on the very few occasions I saw him cook, would flip the grease up onto the eggs with his spatula. He would probably have gotten a kick out of the fact that his cooking method had a name--haha!
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  #24  
Old 07-01-2017, 09:46 AM
Nichole M Nichole M is offline
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Default Re: Bacon & Eggs

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Originally Posted by KevinE View Post
I just lightly scrape the bacon schmutz with my spatula before cracking the eggs into the skillet. Depending on how much bacon I've fried and what size skillet I'm using, I may or may not drain off some of the bacon grease before frying the eggs.
Yup! I scrape the pan bottom quickly, remove the bits with most of the grease and in go the eggs.
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