This recipe (maybe bettered called a "technique") was submitted to the site back in 2010 by a user named "K.J.F.". It's funny that they refer to the eggs as over-easy since they are never turned over. However, the resulting eggs do appear very much like over-easy eggs with the top-side cooked just enough so the whites are firm yet the yolk is very runny when pierced. This method basically gives you over-easy eggs without the hassle of flipping (which can sometimes break the yolk). One benefit of using this technique is that is uses less butter (or cooking oil) than other frying methods, including my favorite... sunny-side-up eggs. All in all, this was a successful recipe test. I recommend trying it. (This recipe was tested, photographed and illustrated in March 2014.)





How To Make Steam Fried Eggs Over Easy

Heat a smallish dab of butter in a non-stick skillet with a lid handy (nearby). You will need less butter than you'd normally use for a fried egg. When the butter is sizzling but not brown, crack your egg into the pan. Jiggle the pan back and forth over the burner until it begins to set the egg white on the bottom, but still remains somewhat "free" (moving about).

Holding a lid in your hand, use your free hand to pour 2 teaspoons or so of water into the hot pan, and immediately cover the pan with a lid.

Jiggle the egg in the pan, with the lid on. The water steams immediately in the hot pan and swarms up and over the top of the egg. It will turn the top of the egg completely white very quickly -- when the yolk becomes white, the egg is done. Remove lid, slide the egg onto your plate and eat.


Cooking Notes From Recipe Submitter:

A glass lid works best because you can watch the transformation and remove the egg when it's ready, without letting steam escape.

No turning, no flipping, no breaking yolks. The water steams away and you use less butter.

The egg white, once it turns white over the top of the yolk, is perfectly cooked through and through with no runny bits, ever, but not at all tough. Just remember, when the thin layer of egg white over the yolk goes white, your egg is done.

Slide out, salt and pepper and enjoy the fastest, easiest egg-over-easy ever!


Once I tried the steam fry method, I've never flipped an egg over easy since!

Mr Breakfast would like to thank kjf916 for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 9 votes.

From BonKovi

Rating (out of 5):

Thanks Mr. Breakfast, finally, I've made eggs that pleased both hubby & me, after 30+ years.

Comment submitted: 4/19/2020 (#20944)



From Woodsnwind

Rating (out of 5):

Perfecto! Been looking for this for over 50 years.

Comment submitted: 12/15/2018 (#20690)



From daddy-4

Rating (out of 5):

Amazing. I would definitely recommend this to parents with children like mine from ages 2 to 4. It is definitely a very good and easy recipe.

Comment submitted: 12/14/2017 (#20460)



From Ruthie

Rating (out of 5):

The very best. I've been using this method for years.

Comment submitted: 2/15/2015 (#19269)



From Windwraith

Do yourself a favor and poach eggs instead. I have a cheap set of open topped egg containers which you pop into a pan of simmering water. Place a glass lid over the pan. Simmer for six minutes. Voila! Perfectly shaped, steam poached eggs. No watery business, no fuss, no oil or grease.

Comment submitted: 8/5/2014 (#18952)



From BOGIE86

Did this today and was amazed at how easy it was and how perfect the eggs turned out. For years my wife would not let me do over easy eggs because I would not do it well. She thoroughly enjoyed it today. Thanks for the suggestion.

Comment submitted: 3/30/2014 (#17382)



From Chop

Rating (out of 5):

I've been doing this for years... best fried eggs!

Comment submitted: 1/22/2013 (#15094)



From Phoebe

Rating (out of 5):

This is my favorite way to eat my eggs, however, to make it a bit healthier, instead of using butter I spray the pan with a spritz of extra virgin olive oil. I also toast a piece of whole grain bread to eat with it (no need to butter the bread because the yolk gives it a nice "buttery-like) taste.

Comment submitted: 1/6/2013 (#15059)



From Mk620T

Rating (out of 5):

Every egg I ate in the UK was prepared this way. Can't wait to try the method!

Comment submitted: 8/18/2012 (#14303)



From robit

Rating (out of 5):

I kind of stumbled onto this method myself. I have found that it works well by cracking the eggs over a bed of about anything you can chop up and saute: ham, ground sausage, smoked sausage, smoked turkey, onions, mushrooms, potatoes, black beans, roast beef, etc... For lunch or dinner starting with sofrito is excellent.

Comment submitted: 1/9/2012 (#13408)



From boney

Rating (out of 5):

I have been preparing my eggs this way for 35 years. It's easy and works every time. Thanks for passing this tip on.

Comment submitted: 6/17/2011 (#12816)



From kjf916 (Team Breakfast Member)

You need no practice at all. I mastered it on my first try and I've never gone back. Perfect white, runny yolk, and all you need is a hot pan and a little bit of water.

Comment submitted: 7/25/2010 (#10960)



From U-Boat

Seems smart and also like you'd need a lot of practice.

Comment submitted: 7/24/2010 (#10950)

---