A Quick Turn in the Pan Makes Eggs an Easy Meal
When you need a quick meal, eggs come to the rescue, whether it's a family brunch or a fast breakfast-for-dinner meal. Eggs over easy begin in the same way as sunny side up eggs do, but they need a few modifications to help ensure that the yolks stay whole instead of breaking in the pan.
This recipe calls for just one egg, so you have ample room in the pan for flipping. As your flipping skills increase, you can add more eggs to the pan and still maneuver your spatula without breaking yolks. If you don't have a lid for your frying pan, use a baking sheet that covers the entire width of the pan.
Total Time: 10 minutes | Prep Time: 1 minute | Serves: 1
- 1 egg
- 1 tablespoon butter
- 1 tablespoon oil
- On the rim of a small bowl, break the egg and let it fall into the bowl. Using a bowl ensures that you won't break the yolk if you have to disturb the egg to fish out a bit of eggshell.
- In a nonstick cooking pan heated to medium-high for 1 minute, pour in the butter and oil.
- Slip the egg into the pan and, after 1 minute, jiggle the pan to keep the egg from sticking.
- Place a lid on the pan, turn the heat off and let the egg continue to cook for about 5 to 7 minutes or until the white is set and doesn't jiggle. the residual heat from the pan will continue cooking the egg.
- Using a wide spatula, lift the egg with one hand and slightly tilt the pan with the other hand to redistribute the oil and butter.
- Flip the egg over onto the redistributed oil, and continue cooking it for about 10 to 20 seconds.
- Slide the egg out of the pan onto a plate by jiggling the pan first to loosen the egg, and then letting the egg slide over the edge of the pan.
Susan Lundman began writing about her love of cooking, ingredient choices, menu planning and healthy eating after working for 20 years on children's issues at a nonprofit organization. She has written about food online professionally for ten years on numerous websites, and has provided family and friends with homemade recipes and stories about culinary adventures. Lundman received her M.A. from Stanford University.