Making over-easy eggs might sound like a piece of cake, or should I say, a piece of toast, but don’t let that fool you! It's not just about cracking eggs into a pan and flipping them like you're auditioning for a cooking show. No, no! To get those whites perfectly set while keeping the yolks gloriously runny, you’ve got to be a bit of an egg wizard.
Imagine this: You’re a breakfast superhero, and your mission is to make over-easy eggs that look like they belong in a gourmet brunch magazine. Here’s the secret recipe to achieving eggcellence, even if you’re still in your pajamas and haven't had your morning brew yet. Ready? Let’s get cracking!
What Is an Over-Easy Egg?
Over easy eggs do not remain the same. The whites are cooked while the yolk remains runny. On the other hand, sunny side up eggs remain half fried. The white part is fried while the yolk remains liquidy.
However, if you prefer your eggs over medium then you need to let them cook longer than usual until the yolk solidifies some but still has a runny consistency. An over easy egg is a technique in which an egg is flipped on top of a hot frying pan so that both sides of it are cooked during preparation.
Now there would be no more need for your sunny-side-up eggs. As such, an egg flipping technique creates an over-easy configuration with its flip due to cooking both sides. However, even though it is still liquid, you could let it stay longer to get some parts that have already set which would qualify for over medium results.
Ingredients
- 1 Tablespoon unsalted butter
- 1 large eggs
- Kosher salt
- Freshly ground black pepper
Equipment
- Small Non-Stick frying Pan
- Flat Spatula
Instructions
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Melt the butter: In a small frying pan without any stick, melt one tablespoon of butter in medium heat. Turn the frying pan so that it is slightly angled and the surface of the frying pan has a thin film of melted butter.
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Add 2 eggs and season with salt: Add 2 eggs and season with kosher salt.
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Cook until the whites are almost set: Approximately two minutes is required for the eggs to be cooked in peace with no disturbance whatsoever, until their whites are nearly solidified and have not taken on an entirely clear appearance except for an area about 1/2 inch around the yolks.
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Carefully flip the eggs: If required, utilize the flat spatulas' edge to slice and divide the eggs. Careful use of the spatula should allow you slide it underneath an individual one while being careful to ensure that its center is placed beneath the yolk, before proceeding to turn the latter over. Turn over the second egg as well.
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Season the eggs with pepper and cook until the whites are set: Sprinkle black pepper over the eggs and continue cooking for about 30 seconds more until the whites are fully set. Carefully transfer the eggs onto a plate.
