Comments on: Eggs Over Easy: The Definitive Step-By-Step Guide – now with video!

By: Jerry

Jerry — Thu, 04 Mar 2010 06:41:18 +0000

I discovered the other day that I’m rusty with the flip as well. I’d kept extra bacon grease in the pan and the eggs were sliding all over the place. One yolk did not survive the flip.

By: S Hopkins

S Hopkins — Thu, 04 Mar 2010 06:37:56 +0000

I knew how to do everything except the one thing you said nothing about: The technique of flipping without the egg falling off the spatula and writhing around, half up and half down, with the treasured yolk running over to mess up egg no.2.

By: Jerry

Jerry — Tue, 12 Jan 2010 05:53:11 +0000

Keep at it! I have failed in my attempts to make perfect eggs many times; it is not a time to stop but a time to press ever forward, learning with each setback.

And, yeah, a good spatula comes in handy.

By: bonnie

bonnie — Mon, 11 Jan 2010 20:04:37 +0000

Tried, failed, will buy a better spatula & report back on Attempt 2.

By: Carol Anne

Carol Anne — Tue, 08 Dec 2009 18:18:03 +0000

Hey, dig the name of this truck!

By: Jerry

Jerry — Mon, 27 Apr 2009 18:37:04 +0000

In my book, there is not the runny snot-like layer of uncooked egg white between the cooked bottom and the thin cooked top. This is the sin that almost every short-order cook commits. They flip too soon, and they can’t leave the turned egg long enough to firm up the rest of the white without overcooking the yolk. The perfect over-easy egg has white that is firm all the way through, yet has a yolk that explodes like a yummy volcano when prodded with the corner of your toast.

By: charles

charles — Mon, 27 Apr 2009 17:01:14 +0000

when cooking eggs over easy is the white cooked through or is it still loose and runny inside

By: Alan

Alan — Fri, 25 Jan 2008 20:28:31 +0000

Great article! I love me some over easy eggs. I’m a breakfast coffee drinker, and if you use a French press like I do it’s very easy to set some water boiling at the beginning of everything, get your beans ground and measured into your press pot, and then all that’s left pouring hot water over it all when you’re 2-3 minutes from finished.

By: Eggs!!!!

Eggs!!!! — Thu, 27 Dec 2007 05:04:58 +0000

Dear Sir,

I’m forever indebted to you. The secrets you’ve bestowed upon us have eluded me for countless years. Even in spite of your written explanation, I remained baffled…it was your video demonstration that has truly set me on the path toward preparing quality eggs as part of a well balanced breakfast. Bravo sir. Bravo.

Eggcelent Job!!!!

By: Bob

Bob — Fri, 12 Jan 2007 14:25:36 +0000

I just stumbled upon your “how to” on eggs over easy. BRILLIANT!! I’m pretty good in the kitchen, but the eggs-OE thing has plagued me for years. I think you’re best piece of advice is staggering the eggs going into the pan. So simple, yet I never thought of it. DUH!!! If you can only flip 1 egg at a time, why have all the eggs ready to flip at the same moment. THANKS TONS.

And my haiku contribution (I know the syllables per line aren’t perfect, but it’s close)

Seinfeld, Reiser, et al….

So damn clever,

Pseudo intellectuals