.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "EGGS-FRIED" "M" "11/24/95"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "FRIED EGGS" "eggs fried in garlic butter"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From JB, page 110; JOY, page 195; NYT, page 302.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "cook the number needed"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "heavy skillet"
.sp
.IG "" "fresh eggs,"
number as needed, warmed to room temperature
.IG "4 Tbsp" "butter"
.IG "1 clove" "garlic,"
mashed and chopped; optional
.IG "" "salt"
and
.I pepper
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
If the eggs are not at room temperature, heat them in a bowl with hot
tap water.
.SK 2
Melt butter in skillet over low to moderate heat (@3-4).
Optionally add the garlic.
.SK 3
Break eggs into a saucer and slip into skillet one at a time.
Optionally, as it sets,
gather white about the yolk with a wooden spoon.
Cook, basting the eggs with the butter, until they are done
(for a runny egg, 4 minutes, for hard, 10 minutes).
When done, with firm whites and a film on the yolks,
season with salt and pepper to taste.
For eggs over, turn with a pancake spatula and cook for a brief minute.
Drain well.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Optionally, serve with 
.I beurre noire,
clarified butter cooked over moderate heat to dark brown, 
with chopped parsley and 1:10 lemon juice or vinegar.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
5 minutes to heat the butter, and 4-10 minutes cooking for the eggs.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu