I’ve always loved fried eggs, but until a few years ago, they were only a restaurant (or visiting mom’s house) treat. The problem? I like my eggs over easy, but I almost always failed at flipping them without breaking the yolk. And if the yolk got hard, I just didn’t want it at all. So it seemed stupid to make them when I had only about a 1 in 4 chance of actually getting to eat them.
And then I discovered the simplicity of steaming fried eggs. I was pregnant with Gus when I read about this method, and once I discovered how easy it was, I think I had 2 fried eggs for breakfast every day for the rest of my pregnancy. Here’s how it goes.
Easy Fried Eggs
(net carbs: 1g/egg)
- Melt about 1-2 tsp butter in a small pan over medium. I like to actually let it heat for 5 or 6 min until it starts to brown lightly. It’ll make your eggs look like they just came off the griddle at the best greasy spoon diner, and the browned butter adds a nice touch to the overall flavor.
- Crack your egg/s into the pan and let cook until the whites set. This will happen pretty fast if you browned the butter – 20 to 30 seconds, I’d guess.
- Pour about 1/2 tsp of water into a spoon. (I don’t ever measure. I just turn the faucet on to a very low stream and put some water in the bowl of a regular-sized spoon.) Dump the spoon down the edge of the pan so that it immediately starts to steam and sizzle.
- Cover the pan and cook about 85 seconds for over easy. (This works based on my stove’s heat and when I add the water. It may take a bit of experimentation for you to find the amount of time for you to get your yolks exactly the way you want them.)
- Loosen edges from the pan with a fork if necessary and slide onto a plate.
It’s so darn easy! The steam created by the water cooks the tops so that you don’t have to flip them. Perfect eggs every time!