So I'm sure many, if not most of you are already aware of this, but I apparently have lived 35 years without figuring this simple trick out.
"LIDS" I'm telling you it's like a whole new thing.
That's right. Every time I try to make over easy/medium eggs I flip them. How else am I supposed to cook both sides? I don't like runny whites, but I do like the yolks runny. Flipping works pretty well, but being as I'm not a particularly fantastic cook to begin with I have a 50/50 chance of breaking my yolk.
SO my mom visits this weekend and she has a way of taking over the kitchen (something I'm totally okay with because she's a fantastic cook, and there are times I'd rather stab myself in the foot than cook). she asks for a pan and then asks for a lid. The only thing I could think was, why do you want a lid you're making eggs.
I provide the requested tools and she tosses way too much butter in a pan, and then the eggs. Salt & pepper and then as the whites get close to being done she plops the lid on waits about 30 seconds, turns of the heat, and wanders off. I am sitting there staring at the pan like... oh. my. god... how have I never figured this out?!
My mom is looking at me with that, I love I will not laugh at you expression, while I marvel at the use of this thing called a "lid".
Perfect eggs.
IF anyone knew how much time I'd spent watching the cooking/food network/IPBN channels throughout my life you'd realize that sometimes I can be a bit oblivious. How have I missed this very simple piece of information.
So I try it out this morning, only I skip the butter, add a light coating of pam, and then when I put the lid on I add just a tad bit of water.
PERFECT over easy eggs.
No Yolks Harmed
This is awesome!
Thought a few of you may get a good laugh out of this story. I feel a little derpy, but at the same time pretty darn happy that I learned it now. Better late than never!
"LIDS" I'm telling you it's like a whole new thing.
That's right. Every time I try to make over easy/medium eggs I flip them. How else am I supposed to cook both sides? I don't like runny whites, but I do like the yolks runny. Flipping works pretty well, but being as I'm not a particularly fantastic cook to begin with I have a 50/50 chance of breaking my yolk.
SO my mom visits this weekend and she has a way of taking over the kitchen (something I'm totally okay with because she's a fantastic cook, and there are times I'd rather stab myself in the foot than cook). she asks for a pan and then asks for a lid. The only thing I could think was, why do you want a lid you're making eggs.
I provide the requested tools and she tosses way too much butter in a pan, and then the eggs. Salt & pepper and then as the whites get close to being done she plops the lid on waits about 30 seconds, turns of the heat, and wanders off. I am sitting there staring at the pan like... oh. my. god... how have I never figured this out?!
My mom is looking at me with that, I love I will not laugh at you expression, while I marvel at the use of this thing called a "lid".
Perfect eggs.
IF anyone knew how much time I'd spent watching the cooking/food network/IPBN channels throughout my life you'd realize that sometimes I can be a bit oblivious. How have I missed this very simple piece of information.
So I try it out this morning, only I skip the butter, add a light coating of pam, and then when I put the lid on I add just a tad bit of water.
PERFECT over easy eggs.
No Yolks Harmed
This is awesome!
Thought a few of you may get a good laugh out of this story. I feel a little derpy, but at the same time pretty darn happy that I learned it now. Better late than never!
