Okay, I’ve been getting a lot of questions about how I cook my eggs for the eggs/grits or eggs/oatbran combination, so I thought I would try to do a picture tutorial since I don’t have a video camera.
First, heat up a smaller skillet over medium heat.
Then either spray your skillet with some non stick spray or add a little oil of your choice to the pan (1 tsp is usually enough). I alternate between which one I use – as long as you have enough to keep the eggs from sticking, they’ll be fine.
Crack 2 eggs into the skillet, one on each side.
I let them cook on this side for a few minutes or until they look more like this:
I try to flip them once I can tell that the bottoms are cooked, but the yolk/part of the white right around it on the top are still uncooked.
This little spatula, or spoonula (thanks RR), is my secret weapon. This works so much better than a regular spatula – I can get under each egg and flip it over pretty easily with this. Plus, this material (compared to my regular spatulas) keeps the eggs from tearing as much. Any spatula should work here, though, and that’s why it’s helpful to have some type of oil/spray/butter in the pan to keep the eggs from sticking, too. The easier it is to flip, the better they’ll come out.
I flip them one at a time…
then let them cook for about 1 minute OR LESS on the second side. I also turn the stove OFF at this point.
Since the only thing that needs to be cooked is the very top/white right around the yolk, this is the perfect amount of time to get that cooked but still leave the yolk runny.
Plop the eggs on some grits, oatbran, toast, or just a plate and dig in!
and don’t worry if they don’t come out or if you break a yolk. I still do that all the time! No matter what they look like, they always taste good :)
Time for working at home!