- Use small nonstick pan
- Use a small glass ramekin, and get it very slightly wet inside. This will help the yolk not break.
- Break your egg into ramekin being careful not to get eggshell pieces into your Egg.
NOTE: If shells fall in, use the edge of the larger shell to scoop it out. - Bring temperature of pan up to 280° – 340° . Small drop of water should splatter
- Put in 1 tablespoon cold butter and 1 tsp olive oil
Olive oil will help the butter to not burn - Move butter around to coat pan
Add egg to medium hot pan- Cover with lid to set the yolk and cook the white a bit.
This will be sunny side up - If you want it over easy, flip it and let it cook for 15 seconds
- If you want it over hard, flip it, poke the yolk, and cook for 30 seconds
- Plate up, garnish with a sprig of parsley, and serve with toast.
Alton Brown makes the case for Over Easy eggs cooked in the Oven
- Put a carbon steel pan into the oven at 450º
10 inch for two eggs – 8 inch for one egg
Use a pan for which you have a tight-fitting lid - Once it comes up to heat, put the pan in and let the pan heat up for 30 more minutes
- Crack one or two eggs into a small bowl
- Put the hot pan on the top of the turned-off stove
- When ready, put in 1 TBL butter (softened) for two eggs
2 tsp butter for one egg - When the butter has nearly melted, add the egg(s)
- Sprinkle with salt
- Cover and cook for 4 minutes for two eggs
(only 3 1/2 minutes for one egg) - Serve on toast
- Clean up with salt and paper towel while the pan is still hot
