EGGS: Are you a fan of dreamy, runny yolks
& a crispy crust around the edges?
Me too folks, me too.
Similar to everyone’s own personal sense of style, there is an individual preference to how each person likes their eggs. My own egg-style has evolved from scrambled to over-easy, omelets to poached and hard-boiled to soft-boiled.
With so many designs of eggs, I mingled around with each fad during my 20’s and flip-flopped around until I was confident enough to proclaim my own personal egg-style: the perfectly fried egg.
Here we will focus on my version of a perfectly fried egg.
This egg is has a completely set white exterior, crispy buttery-browned edges and a soft, runny yolk in the middle (the perfect dipping ensemble).
- 2 tsp. Butter, as needed
- 1 Egg
- Warm a small, nonstick skillet over medium heat.
- Add butter and swirl until melted.
- You will know when the skillet is ready for the egg once the butter begins to sizzle, about 30 seconds.
- Crack the egg directly in the skillet and let it cook for a few minutes.
- The egg is ready once the edges are browned and the yolk is still runny.
- Remove from pan and serve immediately.
To achieve a runny yolk and fully cooked whites: partially cover the pan with a lid while cooking. This will create some steam and allow the top of the egg to cook fully. I don’t know about you, but I am NOT a fan of runny whites (eeeek!). If you do not have a lid, you can use a spatula and gently flip the egg over. This creates an over-easy egg, see below.
To achieve a runny yolk with an over-easy egg:
- Gently flip the egg at step 5.
- Do not lift the egg too high while flipping or you will crack the yolk.
- Take off of heat.
- Allow to cook for 25-30 seconds.
- Promptly remove from pan.
Eggs are an easy source of protein and rather easy to cook.
Here’s several ways you can enjoy eggs for
breakfast, lunch or dinner.
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