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Old 07-06-2007, 07:00 PM   #11
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Quote:
Originally Posted by Uncle Bob
Miss Cuillo....

Specifically, what are you frying the eggs on/in?
I sometimes use my non stick pan and other times I use my griddle.
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Old 07-06-2007, 07:02 PM   #12
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Quote:
Originally Posted by sattie
Mrs Cuillo... maybe it is just something I called being CHOP STICK CHALLENGED. I can use chop sticks anytime, but once in a while when I go out to eat and use them, I just can't get them to work for me, so I label myself as CHOP STICK CHALLENGED for the day!!! I can't pick up a piece of food to save my life or I drop my sushi in my soy/wasabi mixture, LOL... I seriously doubt that is what your are having, but it sure made me think about it!!! I think Barb and Uncle B has some good suggestions.
Maybe that's it!! Maybe I just have bad egg flipping days!!
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Old 07-06-2007, 07:02 PM   #13
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Quote:
Originally Posted by sparrowgrass
I don't care much for non-stick pans for most things, but for frying eggs, they are the bomb. Buy a small non-stick skillet, use it ONLY for eggs, and you will have no trouble. When the non-stick stops working after a year or three, buy another one.

I do use butter or oil in the pan, for flavor and extra insurance that the egg won't stick.

What size do you recommend? Enough for one egg?
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Old 07-06-2007, 07:05 PM   #14
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Quote:
Originally Posted by SurvivorGirl
I agree with barb L. turn down the heat.

What temperature do you both use?
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Old 07-06-2007, 07:06 PM   #15
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[quote=*amy*]...look underneath the egg to see when it is cooked/browned...quote]

I will try that. Thanks for the great tip!
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Old 07-06-2007, 07:09 PM   #16
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Quote:
Originally Posted by bowlingshirt
Use an egg ring, perhaps.



Thanks! I didn't know there was such a thing! That might help with flipping because the sides won't be so spread out.
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Old 07-06-2007, 09:29 PM   #17
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Cut both ends out of a tuna can and use that for a ring.
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Old 07-06-2007, 09:59 PM   #18
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Quote:
Originally Posted by Mrs. Cuillo
What temperature do you both use?
I start it at around 4 and then turn it back to about 3-2/12 (that's the numbers on the stove I don't know if it's degreesC or whatever). That's just basically what I would suggest for temp.
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Old 07-07-2007, 07:34 AM   #19
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Quote:
Originally Posted by Andy M.
Cut both ends out of a tuna can and use that for a ring.
So I take it when your ready to flip, you take the tuna can off the egg right? I'm trying to think about flipping an egg with a tuna can surrounding it and I don't think it's possible to flip it with the tuna can there.
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Old 07-07-2007, 08:49 AM   #20
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Quote:
Originally Posted by legend_018
So I take it when your ready to flip, you take the tuna can off the egg right? I'm trying to think about flipping an egg with a tuna can surrounding it and I don't think it's possible to flip it with the tuna can there.
Legend, that's only if you want plain fried egg.

If you flip it with the tuna can, that's called egg-in-a-can. Personally, i would prefer the egg-in-a-basket mentioned earlier
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