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Sat 22 Nov, 2003 02:17 pm
1. How can I make a PERFECT sunny side up egg?
2. When cooking, what's the difference between the shiny & dull sides of foil (other than the obvious) and does it matter which side faces out and which side faces the food?
If you want a nice clean egg, you can heat the butter, add the egg, cover the pan, turn the heat off and let it steam maybe 3-4 minutes. You'll have to play around with the timing a bit, depending on your stove, and how you like the yolk. Foil: shiny side reflects heat, dull side doesn't. Shiny side will supposedly cook food faster. When baking though, I much prefer parchment paper.
parchment paper? where do i get that and how would I use it?................how much do i owe for this expert cooking advise? :-)
Well, as this a forum, no pay is in order, but private cooking classes are $75/person plus travel, should I have to.
Parchment paper is heaven's gift to cookies. I do not believe in non-stick, and special "browning" pans. Parchment is sold at practically every supermarket here in Toronto. You may want to check yours. It is sometimes labelled 'shelf paper.'
ohhhhhhhhhh ok uhm...check back....i'm sure i'll have more questions :-)
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