Over-easy
Location: My tiny kitchen
After I wrote the egg trio post, quite a few friends asked me for the recipe to make the over-easy fried egg.
Besides my husband, I have a brother who is also an egg freak. This is a recipe which he created when he was less than 10 years old. Yes, when my brother was still a kid, he would skillfully cook a perfect over-easy egg for himself as a snack. His recipe is almost always foolproof: the yolk is always runny and the best thing is only little oil is used for frying.
Since I bake from time to time, I always get 3 dozen eggs from Costco when my fridge is out of eggs.
In a pan, put in 1 tsp of oil. Heat the pan until the oil gets very hot.
When the oil is hot, crack in the egg. If you got the temperature of the oil right, then the egg will immediately sizzle. I love listening to the sizzling sound. It’s the best sound to wake up someone special in a weekend morning.
Closely watch the colour of the egg’s rim. Cook the egg until the edge just turns golden brown. As soon as the edge becomes golden brown, cover the pan and turn off the heat. Leave the egg covered for 1 minute. During this time, don’t touch the egg - don’t open the cover, don’t move the pan, don’t do anything!
After one minute, open the pan and using a wooden spoon, gently slide the egg from the pan onto the plate.
Thanks for the tip. I also like my eggs over easy but I sometimes break the yolk turning it over. I’ll try it this way. I think this is also the way the short order cooks make their over easy’s.
Thanks a lot again.