I’m not reinventing the wheel. Eggs have been around since, well you know. But I do eat them, and this is called Jo eats, is it not? So let’s talk about them.
I couldn’t possibly get through all things ‘egg’ in a series of proper books, no less one, measly blog post. But I’ll break down some stuff that I’ve learned/become aware of via experience, trial, and disaster. We’ll start with something delicious, because it’s Thursday, meaning it’s NOT Friday yet, meaning we could probably all use a little boost.
These are “fried” eggs.
You might look at them and exclaim, “those aren’t fried!” You could very well say they appear to be over easy. In some cases the method of cookery produces more of a sunny-side up situation, but in the end what you get is nearly always a lacey-edged, runny-yolked delight – so, like TSwift, call it what you want to.
Now that the formalities are out of the way…
Eggs are mostly a breakfast thing for me, and preparing them usually coincides with sleepiness and lack of coordination. So the idea of this being difficult, time consuming or possibly dangerous (re: hot oil) is completely out of the question. In fact, this is quick enough that you will have been able to bang like 6 of these out in the time it’s taken to read this.
Simple “Fried” Egg(s)
Servings: HOW HUNGRY ARE YOU? Time: 2-5 MINUTES Source: ADAPTED FROM AMERICA’S TEST KITCHEN
In my experience, egg cookery is a very personal yet extremely varied preference, so it might take a time or two for you to figure out what perfection looks like to you. The times provided here just happen to work for me, my stove, and my idiosyncrasies the best. Also if you mess it up, it’s still delicious. So test it out on yourself at least once before you say, make it for the Queen.
A non-stick pan of reasonable size to hold the number of eggs you are planning to cook (the method is the same regardless of how many eggs you’re making, although I can only attest to the result of up to 5 eggs at once)
A lid that covers your pan. It doesn’t have to be a perfect fit, but we’re using it to trap steam, so too big is ok, but too small simply won’t do
A small bowl
A spatula (plastic if you’re being kind to your non-stick cookware)
Salt and Pepper, because ALWAYS
Oil, butter, or nonstick spray – I use the coconut oil spray from Trader Joe’s because it works for me
Some sort of timing device – I often just count out loud. I realize that’s a little weird, but I work from home, so my cats are the only ones who care anyway
Place your pan over medium heat and add the oil, butter or nonstick spray – use enough to lightly coat the pan
Carefully crack your eggs into the small bowl – this step seems a little finicky, but it’s helpful in case you break a yolk, or you get a bad egg or something. Season them with salt and pepper
Optional, but this would be a great time to put some bread in your toaster
Crank your heat to medium-high and slide the eggs (gently) into the pan and immediately put the lid on top and count to 30 (or use a timer like a normal person)
Without removing the lid, turn off the heat, and slide the pan to a cool burner. Count to 45. At this point you can check and see how done the egg is, if it needs a few seconds more just put the lid back on and go butter your toast, pour some more coffee etc.
Use the spatula for which it was intended and then eat!