Perfect Over-Easy Egg!!

I've mastered it!! Unbelievable! Thirty-nine, and I've finally mastered it! Thanks to mom, of course! Who knew it was so easy! I haven't broken a yolk yet, knock on wood!

I am jealous, I can't flip an egg and not break it.  What is your secret?

That was my problem!! For all these years!! According to my mom, the secret is, a really good non-stick pan, a really good spatula, lots of real butter, and looooooowwwwww heat. Cook it VEEEEEEERRRYYYYY slowly. Then flip it when the white on top is just set. Add more butter if you have to. I asked my mom if it had to be butter, not marg or oil, and she said it really does make a difference........it does! Who knew??

I made my first perfect over-easy egg when I was home over Christmas and I'm 32, so don't feel bad! My dad had to give me pointers and as he was running out the door to work, and I could tell he was a bit perplexed to leave me to it alone. You have to have the right pan and spatula, but we use bacon grease, not butter. Yes, my parents have a jar of bacon grease in the refrigerator. He told me to wait until the white was starting to set a bit around the yolk. Be patient and don't flip it too soon. I was very proud of myself! 

It's an achievement, isn't it!! 

Sorry, I know this may be a silly question, but its always confused me..

Are over-easy eggs the same as over-medium eggs?..I mean, similar to the ones they serve here with chips?


If so, a few years back, I bought myself a great spatula and frying pan, and what I do is put a bit of olive oil in the pan..crack the egg in, let it cook for a minute or two and as its cooking, flick the olive oil over the egg yolk until its white and softly set..

Yay me!!..Its taken me years to figure this out, and I've promised my sister a lovely fried egg and toast breakfast when I go back to the US for my next visit!  

Over Easy and Over Medium are basically the same thing.  It's kinda like steak temperatures you know the difference between medium rare and medium.  An over medium egg is cooked much harder so there isn't any white goop (blech).

I am so incredibly picky about my eggs only my mother, myself and my husband can make me an egg I can eat.  I don't like slimy bits (except the yolk).

Over Easy and Over Medium are basically the same thing.  It's kinda like steak temperatures you know the difference between medium rare and medium.  An over medium egg is cooked much harder so there isn't any white goop (blech).

I am so incredibly picky about my eggs only my mother, myself and my husband can make me an egg I can eat.  I don't like slimy bits (except the yolk).

White goop.. :shudder:

I know what you mean; I'm very picky about eggs myself..I didn't eat them for years until I moved here...I still feel bad for torturing my younger sister all those years with my crap fried eggs.