Maybe you’re thinking… really?? Honestly, though, I’ve cooked and eaten so many “dippy eggs” (or maybe you call them “eggs over easy”) in my lifetime that I could probably make them in my sleep. It’s Tessa’s favorite “breakfast for dinner”, and what I make for Rich when dinner’s an afterthought. I am an egg expert due to my summers as an Uncle Bill’s Pancake House waitress. “Fried eggs” can be sunny-side-up, over-easy, over-medium or over-hard. To be correct, “sunny side up” is when an egg yolk is completely runny and the top of the white is a bit wet. Over easy is when an egg is flipped so that the white gets set, but the yolk is still totally runny. Over medium has a semi-cooked yolk, and over-hard is a cooked yolk.
Runny yolk is fantastic. It’s like the best sauce that no one can replicate. It’s nature’s “special sauce”. The best over-easy egg needs to have a completely runny yolk and that’s what I work towards every time (runny yolk with totally cooked white). I don’t like to flip my eggs and risk a break, so I make them how my mom did when I was growing up. Essentially you’re steaming the top with a bit of water. See below for details.
Obviously eggs are a great breakfast but I’ll put fried eggs on grain pilafs like here (one of my faves) or over a bed of sauteed greens. At 70 calories and 6 grams of protein it’s the perfect topper.
How to Fry an Egg
Salt and Pepper
2-3 tbsp. water
Nonstick pan with a lid
1. Heat pan over medium high heat, about 1-2 minutes.
2. Crack egg into pan. Let cook until white is semi-set. Sprinkle egg with salt and pepper.
3. Add water to pan and cover with lid. Let cook about 30 seconds or until, when you jiggle the pan, the white is completely set.
*To cook the egg medium well, leave lid on and add a bit more water – add another 30 seconds.