Amazing Over Easy Eggs Recipes

LIFE CHANGING SOFT SCRAMBLED EGGS

Steps:

• Melt the butter in a medium-sized non-stick skillet over medium-low heat. We want the butter to pretty much coat the whole pan.
• Whisk the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides. ZERO STICKAGE. This is good.
• Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Don't flip the curds over. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.
• When the eggs are barely set and you have some big folds of heavenly soft scrambled eggs laying in the pan, remove from heat. Serve on a breakfast sandwich or with your bowls or just by themselves. SO. AMAZINGLY. GOOD.

AMAZING OVER EASY EGGS

Steps:

• In a nonstick pan, pour egg inches Neaten up edges with a spatula.
• Sprinkle cheese over the entire egg.
• Sprinkle rosemary leaves generously over egg. Sprinkle pepper over egg to taste.
• Once cheese has melted, gently flip the egg over.
• If you like your yolk more firm, cook it longer.
• Once the egg is cooked, serve onto a plate - be careful not to break the yolk.
• Enjoy!

PERFECT EGGS OVER EASY

Steps:

• Crack the eggs: Crack 2 large eggs into a custard cup.
• TIP: Never crack eggs directly into a pan-always crack them into a cup or ramekin. It's the only way to make sure they cook evenly, and you can pour them into the pan right where you want them.
• Heat the pan: Place an 8-inch nonstick skillet over low heat and add 1 tablespoon unsalted butter (don't dare skimp). Brush the butter around the pan.
• Add the eggs: When the butter stops foaming, pour the eggs into the pan, then quickly lift the handle just enough for the eggs to pool slightly on the far side. This will prevent the thin albumin from running out all over the pan.
• Flip the eggs: After 10 to 15 seconds, smoothly lower the handle. Wait another 10 seconds, then lightly jiggle the pan just to make sure that nothing is sticking. Season with 1 pinch of kosher salt and 1 grind of black pepper and cook, still over low heat, for 1 to 11/2 minutes.
• Jiggle again and examine the whites for opaqueness; when they're fully set but not hard, it's time to flip. Here comes the hard part: Flip the eggs by pushing the pan away from you and snapping the far edge upward. As the eggs turn, try to bring the pan up to meet them.
• Return the pan to the heat and slowly count to 10. Re-flip the eggs to their original side. (This time it won't be so difficult.) Slide onto a warmed plate and serve immediately with toast for wiping up all the goodness.
• TIP: Never flip the food up and bring the pan down. Try to meet the food with the pan as best as you can, thus preventing a hard-and potentially yolk-busting-landing.