| Total: | 5 min |
| Cook: | 5 min |
| Yield: | 1 serving |
Ingredients
- 2 eggs (the fresher the better)
- 1 tablespoon unsalted butter
- Salt and pepper
Instructions
- Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Lift the handle about an inch so that the eggs pool in the far corner of the pan. Hold for 30 seconds or until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there’s no sticking. Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque. Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat. Now, flip the eggs over by pushing the pan away and snapping upward simultaneously. Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible. The goal of course is to avoid breaking the yolks. If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve. If the yolks do break, act like you meant them to, fry for another minute and serve. They’ll still taste great.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 225 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 350 mg |
| Sodium | 234 mg |
Reviews
This needs a video. It takes skill and practice to flip the egg without breaking the yolk.
Why is this labelled “vegetarian” with REAL BACON on the plate ?!?!?!? Does ANYONE prrof these articles ???? fail !!!
It was very easy to make my 2 eggs came out perferct
The recipe was great! The eggs cooked absolutely perfectly. A little too much butter for my taste, I will likely cut the portion in half on my next try.
Classic Alton. Precise details equalled success; his explanation for each step allowed me to slightly alter them for an enameled cast-iron pan instead of a lighter non-stick pan.
…This is the exact opposite of the other recipe he has on here…
I it he says NEVER crack the egg IN the pan.
I it he says NEVER crack the egg IN the pan.
This was so easy! Why did it seem so hard to make perfect over easy eggs before? I admit, I can only manage the flip with one egg in the pan; two eggs were a bit awkward and I spatula flipped them. I’m sure I’ll get better with time. The eggs turned out beautifully, though. The key is butter and LOW heat. Thanks, Alton!
I had tried and tried to cook eggs over easy and never succeded, so i quit trying. This morning I decided I would give it another try. My biggest fear was the somersault but I nailed it!! My boyfriend is now a happy camper because these are his favorite eggs. Tasted great!, Thanks Alton!
I’ve tried again and again to make good quality eggs over easy, but now this makes it much easier, especially since I now know how to flip them without a spatula. Thanks for the recipe!
I have always had trouble with over easy eggs, but not any more! Thank you Mr. Brown for showing me the very best way to cook my favorite eggs!