PERFECT RUNNY EGG OVER TOAST (NO OIL, NON-STICK SKILLET)
This is a perfectly cooked egg, with a delightfully runny yolk, that will slide cleanly off the pan, using no oil whatsoever. Detailed instructions regarding cook times and skillet temperatures are provided so you will no longer accidentially cook your egg too long and end up with a cooked yolk or a hard skin. Your non-stick skillet cannot be worn down or this will not work well. If it's worn down, you can use a non-stick spray, but the skin of the egg will not be as clean looking.
Provided by Emily Elizabeth
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Preheat a non-stick skillet (I use Wearever - The pan cannot be worn down or it will stick) over medium-low heat for 3-5 minutes (preheating on medium-low is important - the pan can't be too hot or too cold - I have a gas stove which heats quickly, so you may need to adjust to a longer preheat time for your burner).
- Add raw egg to pan and cook for 3 minutes. (NOTE: Right when the egg hits the pan, the egg white portion of the egg should immediately start to turn white - if it doesn't, the pan is not hot enough).
- The edges of the egg should look dry and lift easily with a spatula. Using a spatula large enough to scoop underneath the entire egg, carefully flip the egg and cook for 1 more minute. (NOTE: The bottom of the egg should have a very thin layer of nicely cooked skin that is easy to get underneath with the spatula - if the skin is thicker and darker than a very light cream color then the pan was too hot).
- Using the spatula, carefully remove the egg from the pan and enjoy over a nice piece of your favorite healthy toast (or for the Celiac's out there, a 1/4 cup cooked rice works well too!). When you poke your fork into the yolk, it will run out and soak into your bread.
Nutrition Facts : Calories 190.1, Fat 7.4, SaturatedFat 2.1, Cholesterol 232.2, Sodium 269.8, Carbohydrate 19.9, Fiber 0.9, Sugar 1.1, Protein 10.2
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Abigail Nean
[email protected]This recipe is a great way to make a quick and easy breakfast.
Mashad khan
[email protected]I like to add a little bit of salt and pepper to my eggs before I cook them.
Amen Adam
[email protected]This recipe is a great way to use up leftover eggs.
Moutushi Jan
[email protected]I've made this recipe with different types of bread and it always comes out great.
Joy Chepkoech
[email protected]This recipe is a great way to make eggs over easy at home without having to go to a restaurant.
Donna Robinson
[email protected]I'm not a big fan of white bread, so I use whole grain bread instead.
Jaden Jones
[email protected]This recipe is a great option for a vegetarian breakfast.
Shadiah Nassolo
[email protected]I like to add a little bit of cheese to my eggs. It's also really good with avocado.
Guga Chkhutiashvili
[email protected]This recipe is a great way to use up leftover bread.
Kul bahadur Kul. Magar
[email protected]I'm not sure why I never thought to use a non- stick skillet for this recipe. It makes the eggs slide right out.
Ethan RePass
[email protected]I've made this recipe many times and the eggs always come out perfectly runny.
Mr MS
[email protected]This recipe is a staple in my breakfast rotation. I love the combination of the creamy eggs and the crispy bread.
Mdyamin Ashraf
[email protected]I like my eggs a little more done, so I cooked them for a few minutes longer than the recipe called for.
Ugwunnadi Mary
[email protected]I'm not a huge fan of eggs, but this recipe made me change my mind. The eggs were cooked to perfection and the bread was crispy and flavorful.
holly ash
[email protected]This recipe is super easy to follow and only takes a few minutes to make. It's a great option for a busy weekday breakfast.
MD.Zihadul Islam
[email protected]I love that this recipe doesn't require any oil or butter. It's a healthy and delicious way to enjoy eggs over easy.
Ami Tumi
[email protected]This recipe is a game-changer! I used to struggle to get my eggs over easy, but this method makes it so easy.
Oshan Deeptha
[email protected]I've been making this recipe for years and it's always a hit. The eggs come out perfectly runny and the bread is crispy and delicious.