Eggs Over Easy
Instructions
Have your equipment and ingredients all laid out. Make sure you have a serving plate ready for catching the finished product.
Heat the pan on medium low. It is the right temperature when a few drops of water splashed on it sizzle but don't pop around. If the water pops around, the pan is probably too hot. Take it off the burner to let it cool down and adjust the burner to a lower temperature.
Put a tablespoon of oil or butter in the pan. Holding the pan by the handle, tilt it around until the oil is spread.
Tap the egg firmly on the edge of the counter or pan to crack it. Hold it close to the pan surface as you open it up. You don't want the yolk breaking before you even start.
Allow the egg to cook until the white is firm and white on the bottom but is still jelly like over the yolk. It is a good thing if the egg is off center, it will be easier to flip.
Hold the pan by the handle in your left hand and the spatula in your right hand. (Lefties go the other way!). Making sure as much of the spatula is in contact with the pan as possible, slide the spatula blade under the egg firmly, so that the yolk sits on top of the spatula. This should be a swift move; slow and jittery might break the yolk.
With the egg on the spatula, tip the spatula forward or sideways and roll the egg over. The spatula edge should stay on the pan so that the rolling of the egg off the spatula is "easy." A soft egg yolk dropped from a spatula will probably break.
Allow the egg to cook another minute (maximum) and then firmly slide the spatula under the whole egg. Take it out of the pan and place it onto the serving plate.
