I once read where "you don't just wake up one morning and make your eggs differently".
![Laughing :lol:](./images/smilies/icon_lol.gif)
Well, *I* do! I'm always trying different ways of doing things. I've baked my eggs to hard "boil" them, cooked them in a double boiler, boiled them, fried them, poached them, not to mention using the in other things. But, i tried this "new" way and i'm scratching my head at how it works.
I often have a problem getting all the eggs at the right amount of doneness. (And generally this is when poaching.) This is what i did this morning (read it on fb):
Heat the pan on low for 5 full minutes with a little oil. Meanwhile, crack the eggs into a bowl and get toast ready. When 5 minutes is up, add a pat of butter, turn the heat up a bit and gently pour eggs into pan. Cook one minute, cover the pan with a lid and turn off the heat.
I got a little sidetracked this morning so that sat longer than normal but the yolks did not cook and the whites were completely cooked.
![Mr. Green :mrgreen:](./images/smilies/icon_mrgreen.gif)
These are not my favorite eggs - i like the whites browned some. I also don't know how many eggs i could cook at a time - i've always done 4.
I also read you can slip cooked eggs into water at a specific temperature (don't remember what it was) to keep them warm and not cook more.