My mom always used to tell me that when she got married at 19 she “couldn’t fry an egg.” She meant that she was ill-prepared for the rigors of cooking that usually fall to the woman, but in my experience most people don’t fry an egg the way I would like. And I’m a pretty picky egg-eater, so that’s too bad for me. So in an effort to make the world a better place for myself, I’m going to educate everyone about the correct way to fry an egg! (Incidentally, I learned it from my dad, who also insists on eating only over-easy eggs. Go figure. 😛 )
So first, get yourself an iron skillet. If you don’t have one, you can check tag sales or your local second hand store for one that’s worn in. If you’ve gotten to this line and you still don’t have one, I guess you can use a nonstick skillet or whatever else you like. But I can’t be held responsible for the results! 😛 So without further ado:
1. An egg fried without rupturing or overcooking the yolk, but which fries the whites on top and bottom so as to remove any uncomfortable sliminess; an egg fried over-easy.
- Eggs fried in butter taste delicious, but using olive oil is less fattening. Either works well. Add a little to your skillet and let it warm up over medium-high heat.
- When the skillet is just warm enough to turn the egg whites opaque as they hit the pan, add your eggs and let them sit. Don’t add too many at once. If the whites bleed together, use a flat spatula to separate them and hold the eggs at bay until they solidify a bit. The entire egg should fit onto your spatula, so if the edges are too wide, push them back in with the spatula and shape it as you like.
- Gently test the readiness of the eggs by sliding the spatula under the edges. If the egg is ready to be turned, the entire egg should slide easily around the pan without sticking, breaking, or spilling. If it isn’t ready, the bottom will rip and stick when you try to move it.
- When you turn the egg, put the entire egg on your spatula. Angle the spatula and let the egg slide off the front and naturally turn as it returns to the pan. After about 10 seconds the other side should seal and is ready to be served!
How’s that for (over-) easy?