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Ingredients Jump to Instructions ↓

  1. 2 tablespoon butter

  2. 2 to 4 eggs salt pepper

Instructions Jump to Ingredients ↑

  1. Directions For Sunny-Side-Up Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot. BREAK eggs and SLIP into pan, one at a time. IMMEDIATELY reduce heat to low. BREAK eggs and SLIP into pan, one at a time. IMMEDIATELY reduce heat to low. For Over-Easy or Over-Hard Eggs: COOK as for Sunny-Side-Up, but do not cover pan. When whites are completely set and yolks begin to thicken but are not hard, SLIDE turner under each egg and carefully FLIP it over in pan. COOK second side to desired doneness, 30 seconds to 1 minute. For Basted Eggs: COOK as for Sunny-Side-Up, but use 2 Tbsp. butter and do not cover pan. COOK until edges turn white, about 1 minute. Begin BASTING eggs with butter from pan. COVER pan between bastings and CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard, 4 to 5 minutes. For Steam-Basted Eggs: COOK as for Sunny-Side-Up, but use 1 tsp. butter or a light coating of cooking spray. COOK until edges turn white, about 1 minute. ADD 1 tsp. water to pan. Cover pan tightly. CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard, 4 to 5 minutes. Serve fried eggs for breakfast, in a fried egg sandwich or on top of steaks, cheeseburgers or hash. Kids especially get a kick out of Mexi Eggs-in-a-Hole , a unique version of fried eggs. Fresh eggs produce the best-looking fried-egg – a compact oval with a thick white and a high centered yolk. For neater shape, break eggs into custard cup first, rather than directly into the pan. Hold cup close to surface of pan and slip egg from cup into pan. Heat matters. If heat is too high, eggs will become tough and rubbery. Gentle heat preserves nutrients and allows for even cooking.

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