Great recipe, I love overly easy fried eggs.

THERE APPEARS TO BE A LENGTH LIMIT ON THESE POSTS, SO MY COMMENT IS IN TWO PARTS. READ THE ONE WITH THE HEADING 'DEEP FRY THEM' FIRST. Rob

I had previously taken the eggs out of the fridge, and allowed them to reach room temperature. I get a couple of disposable plastic bowls (you get packs of 20 from the supermarket). I break the eggs into them, smelling each one as I break the shell, to ensure none of them are rotten. I add the oil to the pot, and swirl it around to evenly heat the oil, and to 'wet' the sides of the pot. I gently pour the eggs into the pot. I go away and watch the telly for about 20 minute, and let them they slow cook on that same minimum setting. I pour the oil off, and use a spoon to disloge the giant egg pancake onto a plate. Being a batchelor, I don't use the plate, I just chuck some tomatto sauce into the pot and eat them out of the pot. This also helps to keep it all warm, whilst I eat them. The egg yolks are still intact in the large white 'pancake'. You could gently pre blend the egg yolks

DEEP FRY THEM I am an all or nothing sort of guy. Moderation is my middle name but I never use it. When I have eggs, I have about 8 of them. Here is how to cook them evenly. I have a Scanpan (non stick) pot with a glass lid. I have put the glass lid's handle on the inside, and then use the lid upside down. This ensure that there is less air space in the pot, and also provides a better seal around the edge. I use it like that for anything I cook. I have tried a light smear of olive oil, but that means the top of the eggs don't cook until the bottom is overcooked. So instead I deep fry them, at low temperature. I add enough olive oil so that there will be some oil floating over the top of the eggs. Probably only needs 200 or 300 ml (half a cup). I set the electric hot plate to it's minimum setting, and let the pot pre warm for 10 minutes (with the inverted lid on). I had previo