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Over Easy Eggs
Fried egg with a runny yolk cooked on both sides.
Course
Breakfast
Cuisine
American
Prep Time
2
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
7
minutes
minutes
Servings
1
egg
Calories
113
kcal
Author
Kathy Berget
Ingredients
½
tablespoon
butter
1
egg
salt
pepper
Instructions
Heat a pan over low heat
When pan is warm, add a ½ tablespoon of butter. Allow butter to melt and get bubbly.
½ tablespoon butter
Crack egg into pan over melted butter
1 egg
Sprinkle with salt and pepper
salt,
pepper
Cook over low heat until most of the white has set, about 1-2 minutes
Carefully flip egg over and cook for an additional minute
Flip egg back to original side up and then remove from pan and serve
Notes
Heat pan slowly over low heat.
Cook over low heat. If the heat is too high, the white of the egg will become crispy around the edges
Use a thin spatula to help flip the eggs
Cook just a few eggs at a time and make certain eggs don't touch each other. Don't overcrowd the pan.
Wipe out pan between each batch of eggs if cooking multiple batches
Serve immediately
Nutrition
Calories:
113
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
179
mg
|
Sodium:
107
mg
|
Potassium:
62
mg
|
Sugar:
1
g
|
Vitamin A:
413
IU
|
Calcium:
26
mg
|
Iron:
1
mg