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I like my eggs over easy but the damn things keep slipping off the spatula when I flip 'em....been trying to find a "non-skid" spatula but the fat girls in the kitchen places look at me like I'm nuts.....so I took an old plastic spatula and roughed it up with some 36 grit sandpaper......and, VOLA! .....a spatula you can now flip greasy eggs with wild abandon.

Thought you guys needed to know.

UV, the easily entertained

UV, the easily entertained
You need a hobby! Does Miss Elaine know you have this much time on your hands?

Shoot Mikey, I've already hit the flower beds with Mackrel-Grow, weed-eated a bunch, stepped in fire ants, put the garbage out, cleaned up the kitchen, watered the garden (our tomatoes ain't done squat this year), watered the knock-out roses too (don't like the La. heat too much, another story of how I fixed that), and on and on. Now that I'm well again, I'm like a human dynamo...and going to TSL three weeks from Friday, you had any luck finding some second place contenders?

UV

I like mine over easy too, but I like to flip' em over with a flick of the wrist.

18 out of 20 are perfect...one will break the yoke and then there is that last one that doesn't always make it back in the pan...cause well if you can flip it easy...I get to wondering... I try to see what I'll get with more flick and then two eggs...Carl is easily amused as well, but cannot leave well enough alone.

Ever tell you guys about trying to make hard-boiled eggs in the microwave...without pricking the yoke first....It can be done...but if you rush it...one hell of a cleanup...ask me how I know. Till you get it figured out...put'em in a Zip lock...then again it's not a bad idea even after you get it figured out...getting the yoke out of the little vent holes is a royal pain...cause even though you know you can do it, the egg doesn't always seem to know that. I should mention it's much better to just boil'em in water...but that's too easy.

So UV you made a Sticky-non-Stick-Spatula...interesting...ever try the silicone ones?...I hate em...too thick for me, but it may work for you.

UV,
Thanks for posting that. That problem has been keeping me up late for years now.

you had better patent that idea real quick, very unwise of you to post such a idea publicly before securing patent protection

Sham Wow Vince lurks here and is already filming his next infomercial with your spatula as his star product....

I'm sitting here just visualizing this whole thing and trying my damndest to come up with something smart ass to say.....no luck.....

Vic....you are quite some entertainer! ! ! !

In your spare time will you try to find a device that will keep my pancakes from falling thru the grill.....

I'm still laughing

hb

[quote="Vicroy"] "but the fat girls in the kitchen places"
..... If you refer to them like that in person, the spatula won't be the only thing roughed up !!
:-D

Thanks UV,

For years I have struggled with that issue :)

UV could have saved you a lot of work. Why flip them, just put a cover over the pan.

Besides I like my yokes running.

And you notice... Not one mention of Corrosion X!

Maybe that's the problem. It wasn't the spatula. It was the corrosion X he sprayed on the spatula that makes the eggs slide off.

Tony Meola wrote:Maybe that's the problem. It wasn't the spatula. It was the corrosion X he sprayed on the spatula that makes the eggs slide off.

LOL

Got to agree with Tony, just baste them with a lid. Never a broken yoke, always done just right, still good and dippy for the toast! No gettin smacked around by fat girls for asking sassy questions, lifes good.

Wasn't it you Vic that said this place is a vault of knowledge, always ask the faithful here first?

:) -M

my solution is to let someone else do the egg flipping

Eggs are to be fried in bacon grease only. Then, don't flip them. Instead, the woman should gently wand the bacon grease over the top of the eggs so the hot grease cooks the upper portion of the eggs. As a side benefit, it covers the top of the egg with bacon bits.

Then, the eggs are to be served with black coffee, bacon, home made bisquits, and a generous portion of homestyle potatos. Grits can be substituted if she is from the South and has to the skill set to properly prepare grits.

Not sure how the lid deal would work since I first cook some real greasy patty sausage and get a nice skillet full of fat, then melt a big ole pat of real butter before adding a nice dollop of extra virgin olive oil....that's what I do my two eggs in......I like the yolks broken just before the flip. Flipping the skillet would make a helluva mess....maybe I'm missing the skillet flippin' technique?

I have already improved the non-skid spatula tho, now using a cross-hatch pattern with the #36 sandpaper....provides much more grip to the eggs. I'll amend the patent application to add that touch.

Yeah, the Faithful are indeed a deep source of all things important.

UV

I can send you a 16 grit disk if you want to see how it works

All this talk is making me hungry

Vicroy wrote:Not sure how the lid deal would work since I first cook some real greasy patty sausage and get a nice skillet full of fat, then melt a big ole pat of real butter before adding a nice dollop of extra virgin olive oil....that's what I do my two eggs in......I like the yolks broken just before the flip. Flipping the skillet would make a helluva mess....maybe I'm missing the skillet flippin' technique?

I have already improved the non-skid spatula tho, now using a cross-hatch pattern with the #36 sandpaper....provides much more grip to the eggs. I'll amend the patent application to add that touch.

Yeah, the Faithful are indeed a deep source of all things important.

UV

I think I finally got it figured out!!!

I just read UV's breakfast recipe and I'm thinking I'd be dead before I finished eating that...I'll admit it would be good eating before the Arteries clogged up and I hit the floor...

but then I think I got all this figured out...

You guys down South can eat all that Good Ol' Fat and Butter because it's so dam hot all the time and as we all know fat flows freely when its hot. Up here in the Northern States...We'd have that Fat Solidifying in no time.

So UV, while you get your Patent underway, I think I'll submit my discover to the New England Medical Journal.




Ya don't flip the skillet...just the contents.

With all that Grease and butter in the Pan Bottom...Not a good idea to flip anyway...

Now I know why so many of our southern employees take lipitor. It's like candy to them.

Hyene Love...

I agree with your technique 100%. But a warning to any northerners (like me) who move south.. Grits is just an excuse for eating butter and salt!

Raybo...

Not sure about the 36 grit disk.. I think it would taste terrible! Never mind what it might do to your teeth!

Ernest, I have always appreciated your wit. That was a good one.

Eddy G.

Right on Ernesto...thats the way my mom has fried up eggs as long
as I can remember and she can cook the hell out of som grits. Oh yeah, I am from L.A....lower Alabama.

Garry

ya lipator loves the south, we keep ours in pez dispensers
waffle house does the skillet flip, and ya with our soon to be tripple digit heat the lard will be floooowing
shoot UV is very health conscious usin olive oil, and all natural ingredients