Quote:
Originally Posted by Aliantha
When I fry eggs, I put a lid over the top of the pan. That way the steam lightly poaches the top of the eggs while the bottom is fried. The best thing is if you have a glass lid because then you can see when the eggs are just done, but the yoke is not cooked.
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I do it that way too. Usually cooked harder, but it works soft too. I've quite given up the old-school way of using a lot of bacon-dripping and spooning the hot fat repeatedly over the yolk. Now I don't have to involve as much bacon fat.