Members John81 Posted December 18, 2008 Members Share Posted December 18, 2008 You just now figured out how to make a soft egg? Quote Link to comment Share on other sites More sharing options...
Members matie-k Posted December 18, 2008 Members Share Posted December 18, 2008 Hey now, it's a delicate balance to get the yolk soft but the white all cooked! I can cook up a mean dish of scrambled eggs though! Quote Link to comment Share on other sites More sharing options...
Members John81 Posted December 18, 2008 Members Share Posted December 18, 2008 :lol: Again, you sound just like my wife! She has a hard time cooking soft eggs. One time, when I hadn't even cooked a soft egg in probably years, I decided to cook some for me and the boys along with some sausage and toast. I took a big skillet, and put 7 eggs in it. All 7 eggs came out cooked and with soft yokes. My wife couldn't believe it. :Green Quote Link to comment Share on other sites More sharing options...
Members matie-k Posted December 18, 2008 Members Share Posted December 18, 2008 Well aren't you a smarty pants! I don't believe it either. :tease: Quote Link to comment Share on other sites More sharing options...
Members John81 Posted December 18, 2008 Members Share Posted December 18, 2008 It happened! I was surprised and pleased. :smile Every now and then I'll mess up a soft egg but most of the time they come out just the way I want them to. My Dad can do that too. Quote Link to comment Share on other sites More sharing options...
Members matie-k Posted December 18, 2008 Members Share Posted December 18, 2008 So what's the trick to your perfect eggs? What temperature? Cover on or off? Quote Link to comment Share on other sites More sharing options...
Members John81 Posted December 18, 2008 Members Share Posted December 18, 2008 I'm an old fashioned cook. I just heat up the skillet, crack the egg, drop it into the skillet and cook it until I figure it's ready. Quote Link to comment Share on other sites More sharing options...
Members matie-k Posted December 18, 2008 Members Share Posted December 18, 2008 Is that the best explanation you've got?? :loll: Quote Link to comment Share on other sites More sharing options...
Members John81 Posted December 18, 2008 Members Share Posted December 18, 2008 Pretty much :Green That's about how I do all my cooking. I just do it and it comes out right. Quote Link to comment Share on other sites More sharing options...
Members matie-k Posted December 18, 2008 Members Share Posted December 18, 2008 So do you put the lid on the skillet when you cook these "super easy" eggs? Quote Link to comment Share on other sites More sharing options...
Members John81 Posted December 18, 2008 Members Share Posted December 18, 2008 No lid. I very rarely ever use a lid when cooking in a skillet. Quote Link to comment Share on other sites More sharing options...
Members matie-k Posted December 18, 2008 Members Share Posted December 18, 2008 Low temp? Medium temp? High temp? Quote Link to comment Share on other sites More sharing options...
Members John81 Posted December 18, 2008 Members Share Posted December 18, 2008 I start high, go to medium and then very low when I flip the egg. Quote Link to comment Share on other sites More sharing options...
Members matie-k Posted December 18, 2008 Members Share Posted December 18, 2008 Flip the egg!? That's the trick I guess - never tried it that way! Maybe I'll just to make this for lunch today. I'm a-gettin' hungry! Quote Link to comment Share on other sites More sharing options...
Members John81 Posted December 18, 2008 Members Share Posted December 18, 2008 My wife won't flip them because they always break when she has tried. She just splashes hot grease on the top to cook it. I can cook them thoroughly and with a soft yoke without flipping them too, but for some reason my wife can't. Quote Link to comment Share on other sites More sharing options...
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