Re: "I've been away...

Jo Lonergan <jolonergan@xxxxxxxxxxx> writes:

On 07 Jul 2009 19:53:00 -0400, Doug Faunt N6TQS +1-510-655-8604
<faunt@xxxxxxxxx> wrote:

"J. P. Gilliver (John)" <G6JPG@xxxxxxxxxxxxxxxxxxx> writes:

In message <mfrhbxo84jt.fsf@xxxxxxxxxxxxxxxx>, Doug Faunt N6TQS
+1-510-655-8604 <faunt@xxxxxxxxx> writes:
"J. P. Gilliver (John)" <G6JPG@xxxxxxxxxxxxxxxxxxx> writes:

In message <h2v8fi$sbq$1@xxxxxxxxxxxxxxxxxxxxxxxxxx>, Rosalind
Mitchell <rcmitchell@xxxxxxxxx> writes:
On Mon, 06 Jul 2009 22:04:05 +0200, Kate Brown wrote:

Back in the days when I enjoyed Sunday Breakfasts at an Upstate NY diner
I was always very partial to maple syrup with my bacon (done real
crispy), eggs (over easy), sausage (patties) and dark rye toast. It

(What _does_ over easy mean?

Fried, and flipped for just long enough so the yolk is runny but the
white is cooked.

Why is the flipping necessary?

To get all the white cooked quickly and still have lots of runny
yolk.

It's less risky to baste the egg with some of the fat. That leaves a nice veil
of white over the yolk. Of course these days eggs are probably fried without
fat.

If you have the fat really, really, hot then the white will be all
brown, crisp and lacy round the edges as well. Yum!
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