Making eggs ‘over easy’ is anything but easy. Eggs ‘over easy’ means cooking the egg on both sides without breaking the yolk, which is the tricky part. Food Network’s Alton Brown’s recipe for this dish is:
- 2 eggs (the fresher the better)
- 1 tablespoon unsalted butter
- Salt and pepper
Directions
Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Lift the handle about an inch so that the eggs pool in the far corner of the pan. 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.
Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque. Jiggle to loosen the eggs, and then lift the pan, holding it about a foot above the heat. Now, flip the eggs over by pushing the pan away and snapping upward simultaneously. Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible.
after the flip-1st attempt
The goal of course is to avoid breaking the yolks. If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve. If the yolks do break, act like you meant them to, fry for another minute and serve. They’ll still taste great.
The first time I attempted this it didn’t go so well. First of all it was sticking to the pan, although my pan is a non-stick one. (Can you say false advertising?) Then when I flipped the eggs, which was a rather good flip I might add, the yolks broke on impact!
The second attempt was surprisingly worse. I added more butter so it wouldn’t stick to the pan, but as I jiggled it around preparing for the flip the yolk broke-before the flip! Discouraged, and scared because my mom would yell at me because I just wasted five eggs, I gave up. So I pretended I wanted that to happen, and ate my eggs over easy.
