To cook in fat or oil. Also called saute or pan-fry. To cook eggs in water until both whites and yolks are firm. To strip off the outside covering, as in hard-cooked eggs. To cook in a hot liquid using precautions to retain shape.
Bubbles form slowly and collapse below the surface.
Then cover and let stand for 2 to 4 minutes. EGG TIPS Refrigerate eggs in their original cartons at a temperature below 40 degrees F. Use Grade AA or A eggs, and discard cracked ones. Use raw eggs within five weeks, hard-cooked eggs within one week and leftover yolks and whites within four days. Do not purchase eggs that are unrefrigerated. Never leave eggs or egg dishes at room temperature for more than one hour.