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Old 07-14-2013, 10:20 AM   #1
Tinijocaro
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Egg cooking tip

My mom used to do this to make perfect over easy eggs every time without breaking the yolk. No flipping the eggs involved. I haven't met many people who do it this way.

Crack eggs in pan, add a couple tablespoons of water and cover tightly, cooking on medium to low heat. The water will steam the top of the eggs so they aren't all runny and slimy. If you prefer over medium or over hard, just cook longer with the lid on.

I have clear lids so I can see just when they are perfect. No more broken yolks from flipping the eggs to cook the tops!
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Old 07-14-2013, 10:24 AM   #2
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Quote:
Originally Posted by Tinijocaro View Post
My mom used to do this to make perfect over easy eggs every time without breaking the yolk. No flipping the eggs involved. I haven't met many people who do it this way.

Crack eggs in pan, add a couple tablespoons of water and cover tightly, cooking on medium to low heat. The water will steam the top of the eggs so they aren't all runny and slimy. If you prefer over medium or over hard, just cook longer with the lid on.

I have clear lids so I can see just when they are perfect. No more broken yolks from flipping the eggs to cook the tops!
I use a piece of tin foil on the top. It works like a lid. But your way works just the same.
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Old 07-14-2013, 10:30 AM   #3
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Quote:
Originally Posted by Tinijocaro View Post
My mom used to do this to make perfect over easy eggs every time without breaking the yolk. No flipping the eggs involved. I haven't met many people who do it this way.

Crack eggs in pan, add a couple tablespoons of water and cover tightly, cooking on medium to low heat. The water will steam the top of the eggs so they aren't all runny and slimy. If you prefer over medium or over hard, just cook longer with the lid on.

I have clear lids so I can see just when they are perfect. No more broken yolks from flipping the eggs to cook the tops!
This is also called "basted" and you can order them this way in restaurants.
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Old 07-14-2013, 10:37 AM   #4
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Great tips. Thanks!
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Old 07-14-2013, 10:47 AM   #5
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Originally Posted by ronandannette View Post

This is also called "basted" and you can order them this way in restaurants.
I don't know that. Thanks!
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Old 07-14-2013, 11:45 AM   #6
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Yep, this is how I do mine. Turns out so yummy. I hate runny whites and this eliminates it.
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Old 07-14-2013, 11:48 AM   #7
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Yep, this is how I do mine. Turns out so yummy. I hate runny whites and this eliminates it.
Yeah, super-gross, but we still need to be able to dip our toast, right?
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Old 07-14-2013, 12:58 PM   #8
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I don't use water, just oil to coat the pan. Lid on and then perfection for my toast to be dipped.

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Old 07-14-2013, 01:15 PM   #9
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Thanks for the tip. I will try this - I've never been able to make eggs over easy.
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Old 07-14-2013, 01:16 PM   #10
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I'm an over easy girl. I used bacon drippings to fry the egg, before I cut grease from my diet. I finished by spooning a little over the top. Now, I use an egg poacher. It's easy and healthier.
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Old 07-14-2013, 01:19 PM   #11
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Originally Posted by TLSnell1981 View Post
I'm an over easy girl. I used bacon drippings to fry the egg, before I cut grease from my diet. I finished by spooning a little over the top. Now, I use an egg poacher. It's easy and healthier.
Ooooh, love them done with bacon drippings, but never used it for basting. You're probably right about the poacher but I just HATE getting one where the white isn't totally solid right near the yolk and it's harder to get this right in a poacher without over-cooking. Do you have a general cooking time guideline?
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Old 07-14-2013, 01:30 PM   #12
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Quote:
Originally Posted by ronandannette View Post
Ooooh, love them done with bacon drippings, but never used it for basting. You're probably right about the poacher but I just HATE getting one where the white isn't totally solid right near the yolk and it's harder to get this right in a poacher without over-cooking. Do you have a general cooking time guideline?
I let the water boil for about 3 minutes. Cover pan, remove from heat and let stand about 3-4 minutes.
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Old 07-14-2013, 01:40 PM   #13
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Quote:
Originally Posted by Tinijocaro View Post
My mom used to do this to make perfect over easy eggs every time without breaking the yolk. No flipping the eggs involved. I haven't met many people who do it this way.

Crack eggs in pan, add a couple tablespoons of water and cover tightly, cooking on medium to low heat. The water will steam the top of the eggs so they aren't all runny and slimy. If you prefer over medium or over hard, just cook longer with the lid on.

I have clear lids so I can see just when they are perfect. No more broken yolks from flipping the eggs to cook the tops!
I used to cook them this way all the time too. However after cooking eggs for 30+ yrs I do prefer over easy because I am lazy and it is faster.

We would call that "sunny side up".
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Old 07-14-2013, 02:13 PM   #14
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I used to cook them this way all the time too. However after cooking eggs for 30+ yrs I do prefer over easy because I am lazy and it is faster.

We would call that "sunny side up".
I was going to say the same thing - that's not over easy, it's sunny side up!
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Old 07-14-2013, 04:25 PM   #15
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Yep that is sunny-side up. I'll fry a bunch of bacon in the cast iron skillet, leave the grease in the pan and crack the eggs into it. Slosh the grease around, you get eggs fried in bacon fat!
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