Community Pick
Even a Kid Can Do It Perfect Fried Eggs
photo by lazyme
- Ready In:
- 3mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
directions
- Use a nonstick frying pan with a tight fitting lid.
- Melt margarine over med to med high heat.
- When bubbly, carefully break eggs into the pan.
- When the whites are good and white, add the water next to the eggs and immediately cover with the lid.
- Give the pan a good shake to loosen eggs from pan.
- Cook until yolks are to desired doneness.
- Slide the eggs out of the pan onto your plate.
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Reviews
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Great and easy way to make over easy/medium/hard eggs without having to flip them. I just made one egg(cooked in butter) and served it with toast, hash browns and fresh fruit for a wonderful lunch. I need to pass this onto my DS and DD. Thanks for sharing the recipe. Made for "I Recommend Tag Game".
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I've used a similar method for years. I start the heat at medium-high & before a wee bit of butter browns, add the eggs, fill one of the egg shell halfs with a shot of water {probably equals your tablespoon amount}, pop a tight lid on the skillet and immediately lower the heat to between low and medium. Watch carefully and don't open the lid too much. This is where a glass lid comes in handy. You just want the whites to set and then they are done! They are picture perfect:) Works great!
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I've been making my fried eggs this way forever. Or at least since my great father-in-law taught me to do it shortly after I married his son. It's not fool proof though. You can end up with hard yolks and runny egg whites (I HATE that!) but with a little practice, mastering the heat ( I cook mine on medium high and I wait until the whites are just a little brown around the edges) and for sure, clear lids for your pans are key to making perfect eggs every time.
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THIS WORKED! I'm a convert to this technique. I'm a MAJOR egg lover -- can eat them 3 times a day and not get tired. Unfortunately, my fried eggs/easy over eggs skills were sketchy, at best. Luckily, I enjoyed all my mistakes, even if I was frustrated I couldn't get those lovely, hot, soft, creamy, rich yolks on demand unless I soft-boiled them (we even have backyard chickens so I get the best egg possibilities). THANK YOU for posting this technique -- strangely, my husband is struggling with it, but after seeing me produce yolk-perfect eggs several times in a row, he's willing to try until he gets it, too. I bet if he had a clear lid, like Greeny4444, he'd be an instant success (he's let them get too firm).
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Tweaks
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I was cooking breakfast one day and my BF and his mother both wondered what I was doing... I don't like crunchy edges around my whites or on the bottom, and I like my yolks warm and runny... this is the best way to make "fried eggs"... even though my BF's mom says I "steam" them! LOL Instead of the margarine, I sometimes use a little butter or bacon fat ( horrible I know, but tasty as a treat!) and I use a little crushed ice for the water. My BF says this is how he wants his eggs from now on!!! Thanks for sharing!!!
RECIPE SUBMITTED BY
BETHANY T.
Flint, Michigan