Eggs Over Easy - Master Cookbook Recipe # 182

Name: Eggs Over Easy - Master Cookbook Recipe # 182
Prep time: 1 min
Cook time: 4 min
Total time: 5 min
Yield: 1
Cuisine: Southern
Ingredients: 2 large Eggs; 2 Tbsp Salted butter; To taste Salt and black pepper

Mastering the perfect over-easy egg is a fundamental skill for any home cook. The goal is a fully set, tender white and a warm, liquid gold yolk. By following these simple steps, you'll get that perfect "flip" every time without breaking the yolk.

This is recipe #182 in Tammy’s Master Cookbook.

Prep time: 1 minCook time: 4 minTotal time: 5 min

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Ingredients

2 large Eggs
2 Tbsp Salted butter
To taste Salt and black pepper

Instructions

Prep Skillet: Use a small skillet that fits two eggs with minimal extra space. This helps keep the butter and whites contained. Preheat the skillet over low to medium heat while melting the butter.
Add Eggs: Once the butter is melted and shimmering, crack both eggs into the skillet.
Season: Immediately season the eggs with salt and black pepper to your preference.
Set the Whites: Continue cooking on medium-low heat. You want the bottom of the whites to become opaque and just firm enough to support the yolk.
The Flip: Once the whites are mostly set (but the top is still slightly jiggly), carefully slide a thin spatula underneath the yolk part of the egg and flip it over with one smooth motion.
Finish: Cook for just a few seconds more,only until the whites on the second side are no longer clear. The yolk must remain runny.
Serve: Carefully slide the eggs out of the skillet and onto your plate immediately to stop the cooking process.

Notes

Pro Tips -

Understanding the Name: "Over" refers to the act of flipping the egg, and "Easy" refers to the doneness of the yolk (runny).
Low and Slow: If your heat is too high, the edges of the egg will become brown and crispy (lacey) before the whites are set around the yolk. Keep the heat gentle for a tender, restaurant-quality egg.
The Spatula Matters: Use a wide, thin spatula (often called a fish spatula or an egg turner) to ensure you can support the weight of the yolk during the flip without it bursting.