posted on Jul, 5 2004 @ 05:58 PM
Well, I suppose I should be researching this on my recipe site, but since I came here, I can't leave.
So, can anyone answer this stupid question? What is it with fried eggs and that tough skin that sometimes ends up on them - can't stand it!
What is causing it, how do you stop it?
I really can't stand being served one more of these, so if anyone could tell me what the secret is to NOT have this happen I would really appreciate
it (even if it means I have to cook them myself).
Please someone give me back the perfect plain old fried egg.