On Thu, 06 Mar 2008 09:31:19 -0500, Kenneth
wrote:

On Thu, 6 Mar 2008 08:35:22 -0500, Peter A
wrote:

In article ,
says...
Then, with an iron surface, when the pan is hot enough for
water droplets to "dance" rather than boil, and with some
butter tossed in, eggs will slide right out of the pan.


The only problem is that cooking eggs at such a high temperature gives
you tough eggs.

--
Peter Aitken
Author, MS Word for Medical and Technical Writers
www.tech-word.com

Howdy,

That's certainly not my experience, but if it doesn't work
for you, I hope that you have a method that you prefer.

All the best,

Howdy Kenneth!!!

I don't like tough eggs with burnt edges. I like a nice runny yolk
with my whites just barely set. I use medium heat. Dancing water
droplets is to hot for my eggs. I add the eggs and put a teaspoon of
water next to them and cover. The steam sets the top, but has little
effect on the yolk unless you let them cook to long. Perfect eggs
every time.

Lou