Thanks. Knew there would be a few chefs around here. I'll try a few different things like milk, water, and lower heat and scraping the pan. I'm fresh out of moose so can't do that.
I've tried spray on pam and it doesn't work. We microwave our bacon anymore so no grease. I've tried pushing the sides in and rolling liquid around to the sides but the middle usually tears up and won't stay in one piece so I end up with scrambled eggs. I've been to a number of buffets where they prepare omelets to order and it seems like they use a small ladle of oil and then they flip them. Other places like Ihop I think just use a thin layer of eggs spread out on a large grill and then fold them. I just know I don't like them browned too much or with any uncooked liquid.
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Today's Featured Article - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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