Fried Eggs Not Over Really Easy

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

If you’re like me, you like your eggs over-easy, so that the whites are entirely set, but the yolks are still soft – but you find it maddeningly difficult to flip a fried egg without breaking the yolk. Here’s the solution!

Yield: 1 serving, with about 1.5 grams of carbohydrates, no fiber, and 16 grams of protein.

 

INGREDIENTS

  • 3 eggs
  • 1/2 tablespoon butter or oil
  • 1 teaspoon water

 

INSTRUCTIONS 

  1. Spray your skillet with nonstick cooking spray, and place it over medium-high heat. When the skillet is hot, add the butter and coat the bottom of the pan with it. Crack your eggs into the skillet-careful not to break the yolks!-and immediately cover them.
  2. Wait about 2 minutes and check your eggs. They should be well set on the bottom, but still a bit slimy on top. Add a teaspoon of water for each serving, turn the burner to low, and cover the pan again.
  3. Check after a minute; the steam will have cooked the tops of the eggs. If there’s still a bit of uncooked white, give it another 30 seconds to 1 minute.
  4. Lift out and serve hot.

 

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