Tired of trying to flip over-easy eggs in the pan with a spatula or tossing them in the air hoping that they all end up in the pan and the yolks don’t break? Simple as 1, 2, 3. The secret is medium heat and a pancake turner.
Today I’d like to talk about eggs. My favorite type of eggs, actually. Over easy.
Over easy eggs have two crucial characteristics. 1. The egg whites are tender but done. 2. The yolks are runny so that they can make a yummy sauce for toast, hash browns, grits, whatever you like. However, making great over easy eggs can be a challenge so if I’m feeling particularly challenged, as I am on most mornings, I can use this handy hack.
- Don’t skimp on the cooking fat (EVOO, coconut oil, butter, whatever) and use a small frying pan over medium heat. Mmmmmmm… melty butter.
- When the egg white is mostly solidified, slide the eggs out of pan onto a large pancake turner. Note: I don’t have a fancy schmancy tripod, so no pictures of action scenes. They’re pretty self explanatory anyway.
- Hold pan inverted over pancake turner and gently, but quickly turn eggs back into the pan (do this over a plate or paper towel to catch any drippings from pan). Cook for just a minute or two to finish the whites.
What’s your favorite food hack. Let me know in the comments below.