I prefer my eggs over-easy. On top of a piece of toast. Cutting into the runny yolk and letting it soak into the bread is breakfast heaven. The problem is that, even though I've been cooking for for about 40 years now, I still occasionally break a yolk when it's time to flip the egg. Never ceases to annoy me.
No more.
The Perfect Over-Easy Egg (without the Over-Easy part)
:: Warm a dime-size puddle of vegetable oil in a very small skillet.
:: Crack two eggs into the pan.
:: Add 2-3 tablespoons of water to the pan.
:: Cover with a clear lid.
:: Bring to boil and lower heat. Cook 2-3 minutes, watching carefully.
:: Enjoy!
I will never flip an egg again! Like I said, it's the little things.
2 comments:
Your Uncle Terry's been cooking his eggs like that for years.Perfect every time.
And he kept that little gem a secret??? Tell him that great minds must think alike! =)
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