Perfect Runny Egg Over Toast No Oil Non Stick Skillet Food

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SUNNY SIDE-UP EGGS



Sunny side-up eggs image

Perfectly soft and silky fried eggs, ready to eat in just 5 minutes.

Provided by Jamie Oliver

Categories     Breakfast     Jamie's Food Revolution     Eggs     Easter treats     Father's day     Mother's day     British

Time 5m

Yield 4

Number Of Ingredients 4

1 tablespoon olive oil
4 large free-range eggs
1/16 teaspoon sea salt
freshly ground black pepper, to taste

Steps:

  • Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
  • Crack the eggs into the pan. As the oil gets hotter you'll see it start to change the color of the eggs. If the oil starts to spit it's because it's too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
  • When they're ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast - no need to butter it - with a sprinkling of the sea salt and freshly ground black pepper.
  • Delicious served on some 7-grain bread.

Nutrition Facts : Calories 111 calories, Fat 9.5 g fat, SaturatedFat 2.1 g saturated fat, Protein 7.1 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0.27 g salt, Fiber 0 g fibre

PERFECT EGGS OVER EASY



Perfect Eggs Over Easy image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

Steps:

  • Crack the eggs: Crack 2 large eggs into a custard cup.
  • TIP: Never crack eggs directly into a pan-always crack them into a cup or ramekin. It's the only way to make sure they cook evenly, and you can pour them into the pan right where you want them.
  • Heat the pan: Place an 8-inch nonstick skillet over low heat and add 1 tablespoon unsalted butter (don't dare skimp). Brush the butter around the pan.
  • Add the eggs: When the butter stops foaming, pour the eggs into the pan, then quickly lift the handle just enough for the eggs to pool slightly on the far side. This will prevent the thin albumin from running out all over the pan.
  • Flip the eggs: After 10 to 15 seconds, smoothly lower the handle. Wait another 10 seconds, then lightly jiggle the pan just to make sure that nothing is sticking. Season with 1 pinch of kosher salt and 1 grind of black pepper and cook, still over low heat, for 1 to 11/2 minutes.
  • Jiggle again and examine the whites for opaqueness; when they're fully set but not hard, it's time to flip. Here comes the hard part: Flip the eggs by pushing the pan away from you and snapping the far edge upward. As the eggs turn, try to bring the pan up to meet them.
  • Return the pan to the heat and slowly count to 10. Re-flip the eggs to their original side. (This time it won't be so difficult.) Slide onto a warmed plate and serve immediately with toast for wiping up all the goodness.
  • TIP: Never flip the food up and bring the pan down. Try to meet the food with the pan as best as you can, thus preventing a hard-and potentially yolk-busting-landing.

TAMAGOYAKI WITH GREEN ONIONS AND HAM



Tamagoyaki With Green Onions and Ham image

Tamagoyaki is a Japanese rolled omelet. This recipe is made with a tamagoyaki pan, but you can make it in a regular non-stick skillet. You can mix and match different ingredients and clean out your fridge! Submitted this recipe for the Green Eggs and Ham Asian Tag Game March 2008. (never made in a regular skillet, would just make like normal omelet with same ingredients)

Provided by ellestrange

Categories     Breakfast

Time 8m

Yield 1 omelet, 1-2 serving(s)

Number Of Ingredients 6

3 eggs
1/2 teaspoon sugar
1/2 tablespoon soy sauce
2 green onions (green tops only)
1 slice ham, thick slice (cut length wise into sticks)
nonstick cooking spray

Steps:

  • Beat eggs, sugar & soy in a bowl.
  • Spray your tamagoyaki pan with non-stick spray. Heat your pan over low heat.
  • Pour in a third of beaten eggs, making sure to cover entire surface of pan.
  • Once egg sets slightly, add a couple of pieces of green onion and ham(if either ham or green onion is too long, then trim). Start rolling egg by lifting up end farthest away from you and roll towards you slowly. Add more egg, making sure to lift existing roll to make sure egg mixture gets underneath. When egg is slightly set, add more ham and green onions and roll again. Repeat steps one last time. It is no problem if you run out of ham and/or green onions, as long as they are in the 1st and 2nd roll it will be enough.

OLD-FASHIONED RUNNY EGGS AND TOAST



Old-Fashioned Runny Eggs and Toast image

The title says it all. This is something many people used to know how to make, but is rapidly becoming a "lost art".

Provided by TadGhostal

Categories     Breakfast

Time 4m

Yield 1-2 eggs, 1-2 serving(s)

Number Of Ingredients 5

1 -2 egg
1 -2 slice toast (buttered toast recommended)
1/2-1 cup cooking oil (enough to fill a skillet 1/2 inch)
1 dash salt (to taste)
1 dash black pepper (to taste)

Steps:

  • Heat about 1/2 inch of cooking oil in a skillet over med to med-high heat.
  • When oil is hot, gently crack egg(s) and break open right over the grease, trying not to break the yolks. If you do break the yolk and want to try again, let the damaged egg cook a bit before taking it out or you'll have a hard time of it.
  • Start making the toast.
  • Grab a spatula and wait until the bottom of the egg(s) turns white (you can no longer see the bottom of the pan through it).
  • Using the back side of the spatula blade (by holding the spatula normal, then twisting it in your hand 1/2 turn), splash the hot oil over the top.
  • Continue doing this until both the egg white and yolk have a white film over the top. This should occur just about the time the toast is ready.
  • Carefully remove the egg(s) to a plate and sprinkle with salt and pepper.
  • Serve with the toast.
  • To eat, break the white skin on the yolk to get to the runny goodness. Dip toast pieces in the yolk and enjoy!
  • Note: Until you get the hang of it, you should keep other people and pets away from the skillet while you're cooking. Otherwise, someone will likely end up on the receiving end of an over-ambitious flick of the spatula when you're trying to cook the tops. There are recipes here that describe other similar (and safer) ways to cook eggs with "runny" yolks, but if you want that old-fashioned, greasy-spoon, crispy-edged, fried-egg taste, there's just no substitute for this method.

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