Well, I know what to do the next time we start to lose our focus here. Mention food! I have enjoyed the discussion of eggs thoroughly, and I am happy to report a success rate of 100% in the over-easy department after making minor adjustments in technique, as suggested by you. I think the poached-egg offshoot is showing promise as a Friday finish, as well.

I know an older gentleman named Red Green (Really!) who likes eggs with a runny center and has cooked them for himself and his family for many years. He calls them “rooster eggs.” I’ve been waiting for someone else to mention that, but no one has. Maybe he invented the name.