Instructions

1. For 1 to 2 servings, in 7- to 8-inch omelet pan or skillet over medium-high heat, heat 1 teaspoon to 2 tablespoons butter or cooking oil (or use cooking spray) until just hot enough to sizzle a drop of water.  (If very large pan is used, more butter will be needed.)  Break and slip 2 eggs into pan.  Immediately reduce heat to low.

2.  Cook slowly until whites are completely set and yolks begin to thicken but are not hard, covering tightly with lid (adding 1 teaspoon water after edges turn white for steam-basted, if desired), spooning butter over eggs to baste or turning eggs to cook both sides.

3.  For over easy or over hard, gently lift eggs with pancake turner and flip upside down into pan to cook second sides.

Steam-Basted:  Reduce butter to just enough to grease pan or use light coating of cooking spray and/or nonstick pan.  In 7- to 8-inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water.  Break and slip eggs into pan.  Immediately reduce heat to low.  Cook until edges turn white, about 1 minute.  Add 1 teaspoon water.  (For more eggs, decrease proportion slightly for each additional egg being cooked.)  Cover pan tightly with lid to hold in steam.  Cook until whites are completely set and yolks begin to thicken but are not hard.

Microwave:  Omit butter.  Break and slip eggs into lightly greased or sprayed pie plate.  Gently prick yolks with tip of knife or wooden pick.  Cover with plastic wrap.  Cook on 50% power just until eggs are almost done, about 2 to 3 minutes.  Let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 30 seconds to 1 minute.

Microwave cooking time is based on a full power output of 600 to 700 watts.  For a lower wattage oven, allow more time.

Click Here for PDF version of this recipe.