This post is for me and all you over-easy egg lovers. Until recently, the latter camp did not include me. I spent my first 35 years doing everything I could to avoid runny eggs. It was a texture thing. Despite this fact, I ended up eating the Thai noodle dish (with an egg on top) at the Blackbird a few years back, and everything changed.
Now now, if you want over-hard eggs, then, by all means, read on and skip the recipe at the end. If you are like me and it also helps you to learn about what not to do, then consider this our reversed how-to.
HOW TO WRECK OVER EASY EGGS:
1. Walk away from your frying pan. Heck, go ahead and walk outside for a bit to visit with your dinner guests. Do that, and you will have yourself some nice hard egg yolks by the time you return.
2. Leave the lid on for ten seconds longer than your timer tells you to. You will have jiggle free eggs in ten seconds flat.
3. When you peek and see your perfect over-easy eggs sitting there glowing at you, put the lid back on until it’s time to eat. Yep, your yolks will be hard when you lift that lid again, I promise.
However, if you want over-easy eggs that are just cooked and liquid gold, do this instead:
|Over-Easy Eggs|| |
- 1 egg
- 1 small cup of water with tablespoon
- 1 tablespoon oil or clarified butter
- 1 frying pan with lid and metal spatula
- 1 plate
- I timer
- Set out ALL your tools and ingredients before you begin. Water to splash, lid to cover, metal spatula, oil or butter, and plate to set your cooked egg on.
- Heat your oil or butter (I used clarified butter) in your pan on medium-high heat. If a sprinkle of water makes the pan sizzle, it's ready!
- Crack your egg into a small dish and gently dump your egg into the hot pan.
- Let your egg cook just until the egg white turns white. Turn heat to medium.
- With a tablespoon, splash a tablespoon of water over the egg.
- Immediately cover your egg pan with the lid and set a time for 1 minute to steam.
- When your minute is up, remove your egg from the pan immediately.
- If you make more than 1 egg, just add a bit more oil/butter and another tablespoon of water as needed.
I repeat. DO NOT LEAVE EGGS IN PAN TO REST. AND FOR THE LOVE OF YOUR EGGS, DO NOT PUT THE LID BACK ON.
But if and when you do, it’s bound to happen; I’m pretty sure some gracious dinner guest or family member will eat it anyways.
And by dinner, I do mean over-easy eggs for dinner. Stay tuned!