There is nothing worse than getting the perfect egg into the skillet only to have it swan dive when you flip it for an over easy egg. The term “over easy” can seem like a joke if you can’t get the flip mastered. What if I told you, you can get perfectly over easy eggs WITHOUT flipping them? No…you’re not dreaming. In this video, I show you how to make truly easy, over easy eggs. Leave the spatula for a burger.
Subscribe to the YouTube channel and click the bell to be notified when new videos go live every Thursday.
Never use a spatula again!
- 2 eggs
- Cooking spray or pat of butter
- Salt and pepper (to taste)
- 2 tbsp water
- Skillet with lid (preferably glass lid if you have it)
- Lightly spray a medium low heat skillet with cooking spray or use a pat of butter.
- Gently crack two eggs into the skillet keeping the yolk intact and keeping them separated in the pan.
- When whites are set around the edges, season with salt and pepper.
- Add 1-2 tablespoons of water the middle of the pan and sides of the eggs.
- Cover with the lid and increase the heat slightly so the water begins to steam and bubble.
- When you see a white cloud inching up the sides of the yolks, they're almost done.
- When the yolk is completely covered by white, they are done!
- Serve immediately.
Gives you the perfect runny yolk every time! Remember, these eggs will carry over cook so they should be prepared when the rest of breakfast is ready. I will keep other things like toast, bacon, etc in a 220 degree oven to keep things warm while preparing the eggs last so everything is hot at once!