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The most important thing
you need to know about making meringue is to use a glass or metal bowl that it totally clean. Any grease will prevent the egg from getting stiff enough. Then follow your recipe.
posted by
Make2short
on July 7, 2005 at 4:33 PM
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Okay, Little Miss Egg!!
Explain how to do meringue correctly. . , cause I have never been able to do it.
posted by
Joe_Love
on July 7, 2005 at 4:18 PM
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How do you cook hash browns?
I'm not so good at fried thngs although my wings turned out good.
posted by
Make2short
on July 7, 2005 at 4:12 PM
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Yep.
My husband, who is the egg chef in our home, also flips 'em and uses butter, no water. Breakfast for lunch or dinner is common at our house, too. My yolks have to be solid, so I guess I don't fit in the "over easy" category. Thanks for some cool recipes!
posted by
Witchflower
on July 7, 2005 at 12:59 PM
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I put mine on medium heat, with margerine in the pan.
I also flip them over after a minute or so. That's how I make my over mediums. I still want my yoke, for toast dunking; but I don't want a watery egg.
We often have "breakfast" for dinner: Eggs, hash browns, sausage and toast. 
posted by
David1Spirit
on July 7, 2005 at 12:51 PM
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