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Whether you're notorious for burning them or breaking them, mastering the art of over easy eggs can be a struggle.
First things first, what are over easy eggs?
They're fried and cooked on both sides (not to be confused with soft-boiled eggs, poached eggs or sunny-side-up eggs). Basically, once the egg white is set, you flip the egg OVER (get it?) and cook the yolk for about 30 seconds. Don't like your yolks runny? You can also make eggs over medium and over hard by cooking them on the yolk side longer.
Thankfully over easy is Rach's husband's John's favorite way to have his eggs, so Rach is a total pro.
Here are the mistakes she suspects you might be making:
1) YOUR COOKING TEMPERATURE IS TOO HIGH
"Breakfast [should be cooked on a] low-to-moderate heat temp," Rach says. "Eggs are so gentle."
So, she suggests putting your stove on just above a simmer.
"Cook these low and slow," she advises.
2) YOU'RE USING TOO MUCH OIL OR BUTTER
Once your pan preheats, Rach suggests putting just a drop of butter or olive oil in your pan before cracking your eggs.
"Too much fat will crisp and brown the edges and make it look weird," she explains.
3) YOU'RE USING THE WRONG TOOLS
Rach highly suggests using fish spatulas since they're flexible and can really get into the corners of the pan.
"When the egg is fully set [and] the yolk is the only thing left to cook," she explains, "use two spatulas to help you turn it over."
4) YOU'RE COOKING THE EGG FOR TOO LONG
Once you flip the egg once, Rach says to cook it for 30 seconds (tops!) on the other side before sliding it out of the pan.
If you want to master more than over easy eggs, get chef and "The Kitchen" co-host Geoffrey Zakarian's secret to the perfect soft-boiled AND hard-boiled egg.