Steam Fried Eggs Over Easy (1 serving) 1 egg 1 small dab of butter water nonstick skillet lid for skillet 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. Recipe number 2880. Submitted 7/18/2010.