How to Cook Overly Easy Fried Eggs

Anyone can cook overly easy fried eggs. Because of the minimum ingredients required to cook most eggs, eggs can be quickly cooked in under most circumstances. Just be careful when cracking that egg.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Medium skillet
• 2 eggs
• Pepper and salt
• Extra-virgin olive oil
• Spatula

1. 
    

   Assemble your ingredients. All that's needed is 2 eggs, a teaspoon of extra-virgin olive oil, salt and pepper.

2. 
    

   Place your skillet on the stove with a cover.

3. 
    

   Measure a teaspoon of extra-virgin olive oil.

4. 
    

   Spread the olive oil throughout the pan

5. 
    

   Crack both eggs and empty the egg into the skillet.

6. 
    

   Avoid getting egg fragments in the eggs. Make sure that each yolk is intact.

7. 
    

   Add salt and pepper if desired.

8. 
    

   Cook the eggs at a medium temperature for 1 minute.

9. 
    

   Once your eggs are steaming, cover the top of the skillet and with the cover. Cook for 4 to 6 minutes.

10. 
     

    Serve the eggs with a spatula. The egg yolk on the left is the way that both yolks should look.

Tips & Warnings

• Try adding cayenne, cumin, coriander, or chili powder

[DiscountTickets]

on 6/8/2009 Great recipe, I love overly easy fried eggs.

[RobCr]

on 8/25/2008 THERE APPEARS TO BE A LENGTH LIMIT ON THESE POSTS, SO MY COMMENT IS IN TWO PARTS.
READ THE ONE WITH THE HEADING 'DEEP FRY THEM' FIRST.
Rob

[RobCr]

on 8/25/2008 I had previously taken the eggs out of the fridge, and allowed them to reach room temperature.
I get a couple of disposable plastic bowls (you get packs of 20 from the supermarket). I break the eggs into them, smelling each one as I break the shell, to ensure none of them are rotten.
I add the oil to the pot, and swirl it around to evenly heat the oil, and to 'wet' the sides of the pot.
I gently pour the eggs into the pot.
I go away and watch the telly for about 20 minute, and let them they slow cook on that same minimum setting.
I pour the oil off, and use a spoon to disloge the giant egg pancake onto a plate.
Being a batchelor, I don't use the plate, I just chuck some tomatto sauce into the pot and eat them out of the pot. This also helps to keep it all warm, whilst I eat them.
The egg yolks are still intact in the large white 'pancake'. You could gently pre blend the egg yolks

[RobCr]

on 8/25/2008 DEEP FRY THEM
I am an all or nothing sort of guy.
Moderation is my middle name but I never use it.
When I have eggs, I have about 8 of them.
Here is how to cook them evenly.
I have a Scanpan (non stick) pot with a glass lid.
I have put the glass lid's handle on the inside, and then use the lid upside down. This ensure that there is less air space in the pot, and also provides a better seal around the edge. I use it like that for anything I cook.
I have tried a light smear of olive oil, but that means the top of the eggs don't cook until the bottom is overcooked.
So instead I deep fry them, at low temperature.
I add enough olive oil so that there will be some oil floating over the top of the eggs. Probably only needs 200 or 300 ml (half a cup).
I set the electric hot plate to it's minimum setting, and let the pot pre warm for 10 minutes (with the inverted lid on).
I had previo