Quote:
Originally Posted by Pie
Sundae, another point for any fried-egg type application: use a teflon coated pan. If it's a plain steel pan (or aluminum, etc) the egg WILL STICK BADLY, no matter how much butter you use. Not fun to clean.
Oh, and the 'cover' for the frypan can be a plate or saucer, or the lid off another pot. Nuthin' fancy. Just trying to trap a little steam in with the egg.
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A pie plate works nicely as well. I've used one many times when I'm like "where the heck are all my lids?"
I'm hungry for eggs.
