On Thu, 06 Mar 2008 23:22:57 GMT, Lou Decruss
wrote:

On Thu, 6 Mar 2008 12:11:37 -0500, Peter A
wrote:

In article ,
says...
Yep - my goal is eggs where all the white is set but the yolk is still
runny. I use a 6 inch nonstick pan over just-below-medium heat. Melt a
little butter and put in 2 eggs, salt & white pepper, then cover with a
glass lid. Cook for about 5 minutes. The cover traps the heat so you do
not have to "over easy" the eggs to cook all the white. You can check
for doneness by jiggling the pan to see if the whites right around the
yolk (the last to cook) still tremble.

Hi Peter,

Ooops... I was in omelet mode,
--
Kenneth


For omelets I use a 6 inch aluminum pan with sloped sides - it is the
oldest pan I own. I bought it about 30 years ago based on the
recommendation of Julia Child (and the fact that I could afford it).

I have never seen a cast iron pan with the proper shape for omelets.

For omelets I use stainless. But I wouldn't mind trying an aluminum
pan if I had one. Actually I might add an aluminum pan to my wish
list.

Lou

Hi Lou,

This is what French omelet chefs are likely to use:

http://kingsandqueens.org.uk/en-gb/dept_732.html

They are great.

They make 'em in two versions. The more expensive has a cast
iron handle. The less costly has a steel handle.

Interestingly, I find the steel handle to be far better
because the iron handle is round and that makes manipulating
the pan more difficult because the handle tends to slip in
my hand.

The only down side is that these pans are quite heavy, but
other than that, I believe they are the best for the
purpose.

All the best,
--
Kenneth

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