By: Helena Stallings, Culinary Arts Student
Eggs are considered as one of the easiest, yet most complex foods to cook and personally, I could eat eggs all day everyday. One of the most well known styles of cooking an egg is to cook it over easy. Anytime you are cooking eggs it is a good idea to first crack your eggs into a bowl or ramekin to ensure that there is no debris in your eggs. When you’re ready to start cooking, heat 1 tbsp of oil or butter in a non-stick skillet over medium-low heat. Although brown butter adds another flavor component to eggs, in traditional cooking you don’t want to brown the butter. Once your skillet is heated, but not too hot add your egg. Allow the egg to settle into the pan and start cooking, don’t start moving the pan just yet. When you see that the whites have cooked through, shake the pan a little to loosen the egg, give it a quick season with salt and pepper, and flip your egg.
After you’ve flipped your egg you’re only going to allow it to cook briefly on that side, no more than 1-2 minutes. The goal is to still have a runny yolk, so if you see that your yolk is starting to firm up reduce your heat, or remove it from the heat and allow the egg to finishing cooking with the residual heat from the pan. When you believe your egg has reached it’s desired level of doneness, flip the egg one more time onto the presentation side and transfer to a plate. To accompany an over easy egg, I love pairing it with homestyle potatoes and sautéed vegetables. However eggs are incredibly versatile and can be paired with almost any combination of dishes, so be creative. Now that you have mastered eggs over easy, enjoy this Denver omelet recipe!
