How to Cook Over Easy Eggs: Tips, Techniques, and Recipe...

Today we've got fried eggs, and one would think that they're not particularly difficult, and to get through the practice of actually heating it to edibleness, it's not terribly hard to do. But when it comes to making a fried over easy egg that's worthy of song and legend.

Well, then that's an entirely different story. So what we've got here oh, I'd say about a little more than a half tablespoon of butter. We're going to let that melt in, give it a little hand down to the bottom. Wipe it off there. A little more just for fun, because it's butter, who doesn't love butter? That's actually not as bad for you as you think. Okay, now we've also got a fried over easy egg about to happen, and before it's fried, it is raw and here we have it inside of this lovely little glass. Now, I do that just because it looks nice when I'm doing the show.

Technically you can crack the egg right over the pan, but once the butter gets a little melty, crank that heat up to high. You want to start it on a medium just that way it doesn't singe the butter when you're putting it in. Work the butter around the pan best you can, put it down a little bit. Go ahead and work it across and over and what that does is it coats the pan, and in coating the pan, it makes more likely not to stick. Because yes, sometimes even Teflon sticks. So we're about to dump it in the pan. As you can see, it's starting to get nice and warm.

We're going to let that sizzle a little bit, and when it does, we're going to put it right in, and get our fried egg going. In 3,2,1... There we go, and now, as you can see right away it starts to form a little bit of a white. Now, the hotter the better is generally the idea with the pan, but you don't want to go over the heat. So once you reach that point, and it starts to whiten, you're going to wait for it to be all opaque at the bottom. Because that will give you a signal that you can start to scoop up the bottoms of the egg and get it to flip around and swish in the pan for when you flip it over.

And now the heat is kicking up on this nice and well. We're going to let it do its job. I'm going to start poking at the edges ever so slightly. Just to give it little lift, let the butter oil get under there. And now, oh, it's starting to release a couple more seconds on that bit right there, where there's a lot more of the albumin of the egg. That needs to get heated up so we're going to put that under there

Okay now we got to move okay so we got to move in freely this is great this is a good sign of an egg now in about ten or twelve seconds we're going to flip it over what I'm going to do in the meantime sprinkle a pinch little dash of sea salt because that's going to taste great when it flips over and it really brings out the flavor of eggs so here we are now I'm going to get it nice and moving and I'm going to spin it a little by means of the motion of the pan so that when I flip it it's just up and over and that's all there is to it now flips can be more perfect mind you that wasn't the greatest flip that has ever happened but a fried egg is lovely when you can see that it is a nice lacy pattern but it is not brown or golden which indicates an overcooked protein this is this is not an over easy egg but this is definitely a nice fried egg is over easy you would see it with the baby it is an over easy egg so somewhere in between that it's not over medium because the yolk is still going to be soft in the middle but in about ten seconds we're going to turn it off right now I'm turning it down just a tad this is all nice and cooked and we have ourselves a fried egg do with it as you

Please eat it just as it is reptile style or put on a nice piece of toast and what do they call them eggs in the basket over there across the pond do-it-yourself gourmet.

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