For years I’ve made ‘easy’ eggs steamed, with a cover on. It works, but so often it would only take a few seconds for the yolk to get hard. More often than not, that’s what happened.
And we like our eggs with a nice runny yolk!
So if that’s you, here’s our new fool-proof way to get the perfect over-easy eggs.
- You need a non-stick pan.
- Put your fat/oil* of choice in the pan on medium heat. We like to use coconut oil, approximately 1 tablespoon per egg. Good fats add to the overall nutrition of your breakfast!
- After it warms for a couple of minutes, crack your eggs carefully into the pan. Salt and pepper them to taste.
- After the white of the egg is cooked on the bottom (the top part of the white will still be uncooked), carefully separate the eggs with your spatula and gently turn them over. This is the tricky part, but practice helps.
- Take the pan immediately off the burner and let the eggs cook just another minute in the heat of the pan before serving. Drizzle remaining coconut oil over the eggs.
Voila! Perfect over-easy eggs, totally yummy.
*If you use butter to fry your eggs in, it helps to add a bit of other oil with it. This keeps the butter from browning too quickly before your cooking is done.