Eggs Over Easy
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
36
Spice
39
Sweetness
56
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Heat a small non-stick skillet over low heat and add butter
2
As soon as the butter stops foaming, crack the eggs into the pan
3
Lift the handle about an inch so that the eggs pool in the far corner of the pan
4
Hold for 30 seconds or until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there's no sticking
5
Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque
6
Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat
7
Now, flip the eggs over by pushing the pan away and snapping upward simultaneously
8
Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible
9
The goal of course is to avoid breaking the yolks
10
If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve
11
If the yolks do break, act like you meant them to, fry for another minute and serve
12
They'll still taste great