I was frying up an egg the other day, and realized I REALLY want to be able to use the pan and flip them. Is there any way to practice this, without going through a dozen eggs on the floor? Or, is there a simple trick I don't know about?
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.