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Old 11-07-2012, 05:38 AM   #51
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Originally Posted by vitauta View Post
a thick, round-shaped fried egg is perfect for a muffin or biscuit style sandwich. but when it comes to making eggs that lie flat on your plate, i still prefer to have my easy-over eggs spread far and wide in the pan to allow for the largest expanse of egg white surrounding those ooey-gooey yolks.... :)
Yep. Gotta have the egg spread far and wide when making an egg sandwich with regular bread. I always "kill" the yoke after flipping.

Thanks Kylie. The spray oil seems to stick to the ring better than wiping oil on with my finger.
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Old 11-07-2012, 05:50 AM   #52
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Here's a sandwich for you, Vit.
It's a good vid, but I find it amazing that someone would post a recipe for making an egg sandwich, especially one so simple. I mean c'mon... put some butter on that toast and tobasco on the egg!
Give someone a video camera and and a youtube account and they go to town
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Old 11-07-2012, 07:39 AM   #53
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Here's a sandwich for you, Vit.
It's a good vid, but I find it amazing that someone would post a recipe for making an egg sandwich, especially one so simple. I mean c'mon... put some butter on that toast and tobasco on the egg!
Give someone a video camera and and a youtube account and they go to town

aww yeah! get out that pepper mill and hot sauce, let's do this thing right! better still, a bit of duck fat to fry those eggs really proper....
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Old 11-12-2012, 12:45 PM   #54
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I always break the yoke when I'm frying egg for a sandwich. I usually stir it around a bit too. Then I put a lid on the pan so the white over the yoke gets fully cooked. I don't bother putting any water on the pan. I have never found that necessary, enough steam comes off the egg to do the trick.
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