Would you like to be able to make a perfect, over easy egg, without having to actually flip the egg?
On several occasions my mom has told me what good “dippy” eggs I make.
After having a few others confirm her opinion, I decided to share my little bit of insight.
Let me be clear. This is not direction from a professional cook. This is what I have found that works for me, as the mother and grandmother that I am. It is highly probable that a professional cook would make a perfect, over easy egg with a bit more flair and a lot more detail.
Making a perfect, over easy egg begins with the right skillet.
Choose either a non-stick or ceramic skillet.
Like Goldilocks, you don’t want a skillet that’s too large or too small. You need a skillet that is just right. I typically make two eggs at a time and an eight inch skillet works just right.
Put a small amount of butter or olive oil in the skillet.
Even though the skillet is already non-stick, the oil is a little insurance against sticking and helps in the final step.
Heat the skillet on medium low for two minutes.
I have no good reason why this is a good idea. I just know that over time I have figured out it’s a crucial step in making a perfect over easy egg.
Crack and add the eggs to the heated skillet.
Season to taste.
| Little Life Hack: Combine your salt and pepper into one shaker
Mix approximately 6 parts salt and 1 part pepper together. (Adjust the ratio to your own tastes) Pour the mixture into one shaker. Use the combined salt and pepper when you need to season anything that requires both. Did you know that every Saturday edition of Micki’s Little Letter contains a Little Life Hack? |
Cover the skillet with a tightly fitting lid.
This step is key to making a perfect over easy egg without having to flip the egg.
Continue to cook on medium low heat for approximately two and a half to three minutes.
How done you want the whites of your eggs is a personal preference.
After about two minutes, start checking the eggs.
It may take you a few tries to get the heat and timing just right for your particular stove.
When the white of the egg has reached the level of cooked that you like, simply slide it onto a plate.
No flipping necessary.
By definition, an over easy egg is one that has been flipped.
However, if you are able to make a perfect over easy egg, without actually flipping the egg and risk breaking the yoke, why would you make one any other way?
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