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The Perfect Egg

The Perfect Egg

To me, there is nothing worse than an overcooked egg because I am not a fan of crunchy whites or a hard & dry yolk. I tried perfecting my egg cooking technique for years but never got it just right until my brother-in-law, Brett, taught me how to steam them. It’s similar to basting but instead of using fat or butter, I use a bit of water and a lid. It’s an unbelievably easy cooking method and you don’t have to flip the egg over and risk breaking the yolk. Thanks for teaching me how to make the perfect egg, Brett!

The Perfect Egg:

Ingredients:

  • 2-3 tsp butter
  • 1 egg
  • Sea salt and fresh cracked pepper, to taste
  • 1-2 tsp water

How to Make the Perfect Egg

Heat the butter in a nonstick skillet over medium heat.

Crack the egg into the pan. Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid.

The Perfect Egg

Cook for about 1 minute or until the yolk is clouded over. Don’t overcook or the yolk will be hard. Season with Sea salt and freshly cracked pepper, to taste. Enjoy.

Side Note: I served my over-easy egg on top of a buttery toasted English muffin with a piece. Enjoy!

The Perfect Egg

 

The Perfect Egg

The Perfect Egg

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Course: Breakfast
Cuisine: American
Servings: 1
Author: Pam - For the Love of Cooking

Ingredients

  • 2-3 tsp butter (or cooking spray but butter makes it taste so much better!)
  • 1 egg
  • Sea salt and fresh cracked pepper to taste
  • 1-2 tsp water

Instructions

  • Heat the butter in a nonstick skillet over medium heat.
  • Crack the egg into the pan. Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid.
  • Cook for about 1 minute or until the yolk is clouded over. Don't overcook or the yolk will be hard. Season with Sea salt and freshly cracked pepper, to taste. Enjoy.
  • Side Note: I served my over-easy egg on top of a buttery toasted English muffin with a piece. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

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30 Comments

  1. Boy…I missed breakfast this morning and now I am SORRY. This looks fabulous. MUST try it this weekend.

  2. this is how my mom always makes eggs – though she would always find a way to have the yolk perfectly un-cooked with no runny whites… I still haven’t figures that out.

  3. Glorious! I swear I heard angels singing when I saw your recipe and photos. Great how-to instructions. I adore eggs, and this method will be tried out tomorrow morning at breakfast … if I can wait that long!

  4. Well you learn something every day! I have cooked most of my life and just never thought of this. Thanks for the tip!

  5. We used to call over easy eggs “dipping eggs” because my dad would serve them with buttered toast cut into strips that we would use to sop up the yolk.
    I was really embarrassed when I ordered “dipping eggs” at a restaurant when I was 13 because I didn’t know that “over easy” was the right name!

  6. Over-easy is where it’s at.

    I have a few friends that order “over-hard” when out and I die a little inside every time I hear it.

    I’ve never had problem with the flipping over method though….2-3 minutes over medium heat (check bottom, catch it when the barest tinge of brown is about to show), gently flip over, immediately remove from heat, plate..

    With the method up

  7. Thanks for the tip! I love runny yolks, although I like some crunchiness around the edges too.

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  9. That’s the way I like my eggs too, but dripping over some tators instead of the muffin. Thanks for your version of how to get them with that perfect creamy yoke!

  10. Just tried this and I can’t believe how perfect they are. My mom was doing it wrong all these years. I’m going to post this on my blog. That is so neat that something so easy as putting water in could make that big of a difference on a perfect egg. Thanks!

  11. Would you tell how many minutes an egg takes to cook right, … per your experience. I assume it should be on low fire. I love so many of your recipe and tips on cooking. Thank you so much for sharing!