I can't get it right...what can't you get right?

Well, I had to watch my mom do it, but I was able to do it easily after that, and then ever since. She said the trick is lots of REAL butter, not marg,. a LOW heat, a really good nonstick pan, and a really good spatula. Not one of the ones with the chewed up ends......(like most of mine!) I keep my egg pan and egg spatula in the oven so they don't get used for other things. Carefully break the egg into the melted butter, cook over low heat, until the white is just set, slip the GOOD spatula under the egg, carefully flip, (sometimes I hold the pan up closer to the egg, so the egg doesn't have as far to travel.... ) then back on the heat, for just a minute....or a bit less, just enough to set the top of the yolk. Then scoop the egg back onto the spatula, and flip onto a plate. At first I would put the plate on top of the spatula, again so the egg wouldn't have as far to travel. For me, it wasn't the breaking of the egg into the pan, that would break up the yolk, it was all the flipping and transfering it!

I can get the egg on the spatula it is the flipping that always kills me

I have a microwave egg poacher that works awesome!

It used to be omlettes. A relatively simple thing, but I could just never get them right

I'm not very good at those either. My mother was "Queen of the Omelette," so I never bothered to try to compete! 

I can get the egg on the spatula it is the flipping that always kills me

I too used to have trouble flipping a fried egg so always spooned hot bacon fat or butter over the yolk until it was just cooked on top.  Then I went on a diet and could no longer use all of that fat.  Make sure that your egg is cooked enough on the bottom before you try and flip.  I use a spatula in each hand so sort of flip the egg lightly onto the other spatula trying not to flip it onto the yolk and then gently putting into the pan, this way the egg doesn't have so far to fall.  Another tip is that the fresher your eggs the less likely they are to break.  I also find that better quality eggs are also less likely to break.

I too used to have trouble flipping a fried egg so always spooned hot bacon fat or butter over the yolk until it was just cooked on top.  Then I went on a diet and could no longer use all of that fat. 

Yeah- that is a great way to do it! However, for those who don't want to use the fat, a great way to recreate this- and to not flip the eggs, is to put a cover over the pan.  The steam helps cook the top of the egg and you don't have to flip 'em. 

I can get the egg on the spatula it is the flipping that always kills me

Yah, it used to me as well, I just add a bit more butter before I flip it, and turn it over onto it's yolk very carefully, I also hold the pan up closer to the spatula.

I never really could pull off American stews.  Like, I would do everything by the book, but it never tasted like I'd want it to come out.

I'm not very good at those either. My mother was "Queen of the Omelette," so I never bothered to try to compete! 

Mine as well.  That's why I've mastered the fritatta.

I too used to have trouble flipping a fried egg so always spooned hot bacon fat or butter over the yolk until it was just cooked on top. 

Kateydid -- you chop livered me!!! 
I said (nearly) the same thing here:

the trick is, you dont flip them.   
you just make sure the oil is deep enough to be able to sort of splash over the top of the egg, and you just keep doing that until the top is cooked!

Mine as well.  That's why I've mastered the fritatta.

Oooh, reading that, I remembered that I really suck at making fritattas-  They are always burnt on the top and raw in the middle- even when I follow all instructions exactly! 

Kateydid -- you chop livered me!!! 
I said (nearly) the same thing here:

Sorry Genau, I was reading last to first and didn't scroll down enough to see your post

Sorry Genau, I was reading last to first and didn't scroll down enough to see your post

you're forgiven, my dear! 
(it's just a slight peeve of mine... !) 

The one thing I'm rubbish at is caramel shortcake. I follow the recipe exactly and every time the caramel isn't quite right. I think I don't let it cook long enough. What's annoying though is the one time my boyfriend stepped in to make them they came out perfect.

I have a hard time baking a good batch of cookies. They are either too fluffy or too flat. I want them juuuust right! 

chill the dough.  you can scoop it out onto the pan ready to bake and then chill, or chill the bowl and scoop it cold.

make sure the oven is preheated a little high, to allow for it cooling when you open it

for repeat batches, make sure the pan has cooled down again.  pans are cheap, have extra so you don't have to reuse a hot pan

*sigh* I miss my big, 36" electric convection oven, hope the next house has a better stove and oven than this one.  And when we finaly buy a house, you'd better beleive the kitchen will have room for a top notch range and ovens, or will be remodeled pronto!

I can't get my sambar right - it's a version of daal that I really just want to make correctly for my DH.  I've tried a few times and it's just not quite working.  Maybe after we move in with the ILs and see my MIL cook, I'll get it.