amonkie

For sunny side up eggs problems - I was taught this trick, and LOVE it.

I have the temp a little lower than I would normally, but enough to cause steam. I add maybe a tablespoon and a half or so of water by pouring the water into a lid and then closing the lid on the pot. I wait about 2 minutes, and the water helps create steam to cook, but also loosens the egg and keeps it from cooking to the pan. When I pop off the lid, I can just slide the eggs right off the pan and onto the plate.

Omelettes - I got them right my very first time and knew it was a miracle so I took a picture as proof! Now I just can't quite get that sweet spot back.

And since I was 10, I mostly suck at making meatloaf. My family tried to force my siblings to eat it so as to not hurt my feelings, but it didn't rise and so was a half risen brick of brown stuff.

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wooÐs

Interesting.

I'll have to try this method too.

FuglyStick

I can microwave a hot dog. That's the extent of my culinary skill.

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newtx

King Ranch chicken. A seemingly anybody-can-cook-it recipe.

Halanna

Don't use a plastic bowl, use only glass or stainless steel.

Make sure the beaters and bowl are perfectly dry. Even one drop of water can mess it up.

Try adding a pinch of salt to the egg whites and make sure the egg whites, bowl and beaters are room temperature before you start.