Tuesday, April 15, 2008

How to Cook "Over Easy" Eggs Without Flipping

Good Morning! This is my coffee counter just as it appeared mid-coffee prep 1/2 hour ago. The jug makes the hot water, the french press brews the coffee, the bunny mug and milk wait their turns.... and kid snacks supervise on the counter.

Can you believe my kids enjoy a crunchy seaweed snack? Yep! They fight over them.

My eight year old needle-felted THIS french press cozy for me, with two matching coasters. Mushroom forest. I just love it. I collect bunny mugs.


So here's my question. Would you like to learn how to make perfect "fried" eggs without flipping them? If you like your eggs "over easy" so you don't break the yolk, why risk it? Just steam the top done following this handy tutorial.

These eggs came from The Girlz. The lovely brown one is Racy Lacey's egg and the huge white one comes from Star. Her eggs are a different size each day, sometimes two yolks inside!


Get your toast or muffins toasting before you start the cooking. You need a good frying pan and a lid that fits it. If you don't have a lid, you can use a plate, but remember it will get hot with no handle, so plan ahead. Heat your pan to med, warm a little butter or oil, then turn it down a bit before you put the eggs in.

Sizzle!! Carefully crack the eggs in. Turn right to the sink holding the lid upside down to capture 2T (aprox) of water and pour it right into the pan. Put the lid on the pan to steam the eggs. This will cook the whites entirely, thus avoiding the whole flip it but don't break it procedure.

Steamy, steamy, steamy.... it's ok to peek and see if they are done. I like to poke mine to test the whites. Takes just a few minutes. Get your toast and plate ready. Take them out when the yolks are just as you like them. Soft? 1/2 solid? mmmmm..... in my case, to commemorate my Papa Fred who always cooked me an "egg ona muffin" when I was little.... it's muffins.

Breakfast served on my childhood patio picnic table, with salt and pepper cows, bunny mug full of fresh coffee, and the comics. Can you tell it was my one sleep in, no company morning? No human company that is. There's the puppy and the Girlz and two kitties. Now, when I finish my eggs and there's just a little of the comics to read, I make jam toast with Quince jam.

Bon Apetit! And please tell me how the cooking goes when you try my method.

In other NEWS:

Eugene weather report: Nasty! It was a blazing 82 degrees last Sunday, and we were all HOT, and now it's dropped back to 34 degrees last night, with rain and brief HAIL showers! Crazy, no? Brrrr! I was sewing with wrist cozies on last night.

Bliss Monkey Studio report: today's forecast is Classic Blue and Classic Pink cozies followed by some fun with the print gocco.

2 comments:

The Caffeinated Crafter said...

Okay. First of all. I love the mushrooms. I want one just like that. I think it has to be the cutest thing I've seen.

Secondly. Eggs. I love eggs. And that's one big ol' white egg.

Thirdly, our weather is whacky, too. 80's one day. 20's the next. Makes me crazy.

Lastly, I want to live next door to you. We will have eggs and drink coffee every day.

Jusacuz said...

I just wanted to thank you for posting this method. I have been cooking eggs like this for years, but couldn't describe it to a friend who was/is an egg flipper. I sent him a link here. My eggs are almost always nearly perfect when cooked this way.