Breakfast for The Hubster to give him nourishment and motivation to get us packed and out to the beach for our annual 4th of July Beach Camping Date Night! See that creamy yolk peeking out from under it's egg-white blanket, looking SO READY to be pierced with a fork and sopped up with that buttery Ezekiel English muffin? Yea, baby. Well, the trick is finesse. Over easy eggs are just that - OVER EASY!
This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.
EGGS OVER EASY
oil
eggs
sea salt
pepper
(Yep. That's it)
Cover the bottom of a pan (see notes) with oil of your choice. I prefer extra virgin olive oil. Heat the oil on medium heat. Crack your egg (see notes) into the heated oil. Using your spatula, push the oil surrounding the egg over over the egg as it cooks with a small, sweeping motion. Continue this process until the yolk is barely covered with a white, opaque film, and edges of egg are firm. Carefully scoop egg out of pan with spatula, gently tilting it to drain excess oil (don't drop it!!) Place on plate and sprinkle (ever-so-lightly!) with sea salt and pepper.
NOTES: I use my tiny cast-iron skillet for this one. If you want to avoid shell in your egg once it hits the pan, an old trick is break it into a small bowl first, and THEN into the pan. if you DO happen to get shell in it, use a half-piece of the shell in your hand and scoop it out. Shell attracts shell like a magnet!