I have a confession to make. This may come as a shock to many of you, but to those closest to me, they will just laugh with me about my inability to complete such a seemingly simple kitchen task.
Here goes: I can’t make over-easy eggs. Nope. Can’t do it. I’ve tried. And it is not important enough to me to learn how to do that whole flipping thing without breaking the yolk.
I have two tricks for when I am craving over-easy eggs:
I ask my kids to make them for me. (Yes, my kids can make over easy eggs [perfectly, by the way], and I can not.)
I go for a “poached” kinda effect. This means that I crack the egg into the pan as if I were making an over-easy egg, let it sizzle just long enough for me to crack a little pepper over the top and pour some water into the pan. Then I cover the pan with a lid and watch it until the whites are set up. And VOILA! Whites that are cooked and a yolk that is runny, perfect for dipping my toast or mixing with my hashbrowns*.
So, what are your true kitchen confessions? I’m sure I’ll have more to share as we go along.
*I cheat with my hashbrowns, too. When we have baked potatoes, I make extra and then I cut them up and fry them with onion and/or garlic to make my hashbrowns. Much easier and quicker than shredding fresh potatoes and cooking them up.