Over-easy eggs

So my brother Matt and I go through a lot of eggs. I mean seriously, they're high in protein and dirt cheap. I'm a big fan of over-easy eggs with a slice of hearty wheat toast, but the problem is over-easy eggs are pretty hard not to butcher. In fact, fried eggs in general are pretty hard to do and not break the yolk or have them look ugly, unless you're doing them over-well and don't have good tasteor sense in the matter. So Matt, my resident egg-guru has instructed me in the art of frying my eggs, and I think I can safely say I've finally mastered it.

I'd like to share the process with you so you can also be competent eggs preparers and never have to be embarrassed by having to serve someone a misshapen, yolk-broken, nasty fried egg. It's quick, it's easy, it's difficult not to do right, and results in perfect fried eggs every time.

First, you preheat your pan and spray it with no-stick cooking spray. You want it hot, the burner should be on 7 or 8, and the egg should sizzle when you drop it in.

Second, once you drop your egg in and it's sizzling, drop the heat down to three or four. Immediately following this drop a few tablespoons water in the pan all at once and cover it up with a metal lid/cover right away. The steam from the water trapped under the lid makes the whites of the egg frost over the yolk, cooking it through and through without leaving slime on top, and also making it so you don't have to flip it and risk breaking the yolk or damaging it's shape.

It should cook in just less than a minute for a perfect over-easy egg, and slightly more for over-medium. If you want them over-well, I have nothing to say to you other than quit wasting eggs. You might as well hard-boil them. Anyways.

That's all I have to say on that, I wish you luck in all your egg-cooking endeavors.

As a side note, as of this afternoon I've officially mastered the art of making chicken/shrimp fried rice. Lemme know if you need any pointers.