How to Cook an Over Easy Egg
Shared by Kitchen Crew @JustaPinch
The Just A Pinch Test Kitchen shows you how to cook an over easy egg.
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8 Comments
My dad refused to eat sunny side up or over easy eggs. When I was an adult, I finally asked him why. He said he hated that crust. I bet him I could make him an egg he would like. He was a stubborn man. If I didn't nail it, with both kinds having a solid white and mostly liquid yolk, with no edge, he'd never let anyone try it again. It took longer to make, but I got my dad to eat and enjoy an over easy egg.
I'd also like to mention you NEVER need to put grease, butter or oil in a non-stick pan. If you play by the rules--no metal ever (not even to taste), no high heat, no scrubbing, store with a cloth between pans--the nonstick lasts forever and always slides the food out. I didn't need to replace my teflon pans (20 yrs) until I could no longer prepare my meals. My aids couldn't believe what I told them, and ruined two of my pans before they came around.
Anyway , take the sliding egg tilt to one side of pan. Placing the weight of the yolk on that side slightly rock pan to be sure the egg slides and easily toss toward the opposite side. Or take a thin spatula, or rubber scraper and get under the edge of the loose egg and flip! Off course there is another way that I taught my 2 yr old. Steaming method!
I do all the cooking at home by choice. I'm retired my wife and my daughter work, so Ihave to cooke for them.
I saw how to cook scramble eggs, well on mine I add a table spoon of milk, or buttermilk, and salt and pepper of course. And I spiced little adding some chile pepper of my choice and some diced tomatoes.
On the over-easy egg, I'm sorry to say it, but that was a sunnyside up egg