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The Perfect Egg

The Perfect Egg

There is nothing worse than an overcooked egg. I am not a fan of crunchy whites or the hard and dry yolk. I love a well-cooked, over easy, creamy yolk, egg. I tried perfecting my egg cooking technique for years but never got it just right until my brother-in-law, Brett, taught me how to steam them. It’s similar to basting but instead of using fat or butter, I use water. It’s unbelievably easy and it truly makes the perfect egg. Try it–you’ll see. Thanks, Brett!

The Perfect Egg:


  • Butter (or cooking spray)
  • 1 egg
  • Sea salt and fresh cracked pepper, to taste
  • 1-2 tsp water

How to Make the Perfect Egg

Crack the egg into the pan. Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid.

The Perfect Egg

Cook for about 1 minute or until the yolk is clouded over. Don’t overcook or the yolk will be hard. Season with Sea salt and freshly cracked pepper, to taste.

I served my over-easy egg on top of an English muffin with a piece of bacon on it. Enjoy!

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  1. Boy…I missed breakfast this morning and now I am SORRY. This looks fabulous. MUST try it this weekend.

  2. this is how my mom always makes eggs – though she would always find a way to have the yolk perfectly un-cooked with no runny whites… I still haven’t figures that out.

  3. Glorious! I swear I heard angels singing when I saw your recipe and photos. Great how-to instructions. I adore eggs, and this method will be tried out tomorrow morning at breakfast … if I can wait that long!

  4. Well you learn something every day! I have cooked most of my life and just never thought of this. Thanks for the tip!

  5. We used to call over easy eggs “dipping eggs” because my dad would serve them with buttered toast cut into strips that we would use to sop up the yolk.
    I was really embarrassed when I ordered “dipping eggs” at a restaurant when I was 13 because I didn’t know that “over easy” was the right name!

  6. Over-easy is where it’s at.

    I have a few friends that order “over-hard” when out and I die a little inside every time I hear it.

    I’ve never had problem with the flipping over method though….2-3 minutes over medium heat (check bottom, catch it when the barest tinge of brown is about to show), gently flip over, immediately remove from heat, plate..

    With the method up

  7. Thanks for the tip! I love runny yolks, although I like some crunchiness around the edges too.

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  9. That’s the way I like my eggs too, but dripping over some tators instead of the muffin. Thanks for your version of how to get them with that perfect creamy yoke!

  10. Just tried this and I can’t believe how perfect they are. My mom was doing it wrong all these years. I’m going to post this on my blog. That is so neat that something so easy as putting water in could make that big of a difference on a perfect egg. Thanks!

  11. Would you tell how many minutes an egg takes to cook right, … per your experience. I assume it should be on low fire. I love so many of your recipe and tips on cooking. Thank you so much for sharing!