In a 7- or 8-in. skillet or omelet pan, melt butter over medium heat. Break eggs, one at a time, into a custard cup or saucer, then gently slide into the pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken.
For eggs sunny-side up, cover pan and cook until yolks thicken, but are not hard. For basted eggs, spoon butter in pan over eggs while cooking. For over-easy eggs, carefully turn eggs to cook both sides but do not cover pan.
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popnmim
Jan 5, 2012
We have used each of these methods for years! I use virgin olive oil with garlic or peppers instead of butter. Also if you want the whites to be crisby, leave full heat on for a minute or so.
Reviews
We have used each of these methods for years! I use virgin olive oil with garlic or peppers instead of butter. Also if you want the whites to be crisby, leave full heat on for a minute or so.