If you follow me on instagram, then you know I eat eggs a lot. Like, a LOT a lot. Every day…at least once. Usually for breakfast. And I get a LOT of questions about how I make my eggs. Funny how something so simple as an egg can be so difficult to get right sometimes.
Why fried eggs, you ask? Because THOSE YOLKS. They are so freaking tasty people. And if you’re still scared of eating egg yolks because you think they have too much cholesterol you’ve gotta get caught up with the rest of the world, my friend. If you need more convincing you’ve gotta check out Liz Wolfe’s fantastic (and hilarious) book called Eat the Yolks. She’s also a huge fan of Mean Girls quotes so if you like my writing style, you’ll definitely get a kick out of her.
But back to the eggs because that’s what we’re really here for, right??
I’ve been known dip anything (savory) in an egg yolk. Leftovers from dinner last night? Pop an egg on it and you’ve got breakfast. Like my breakfast stuffed delicata squash. Getting a burger at a restaurant? Throw an egg on top and I’m a happy camper. Bonus points if you add avocado and/or bacon on there. They’re great on roasted cauliflower, brussels sprouts, sweet potatoes or steamed greens, as a dipping sauce for roasted carrots, in soups, as a salad topper, on rice bowls (hello, bibimbap), or how about breakfast pizza?? And obviously, avocado toast. Heck, I even had these fried eggs with sashimi the other day. Because why not?
There isn’t really some huge secret method I use to get those yolks so beautiful (and not broken). Honestly, it’s just patience. Crack your eggs in the pan, set a timer and walk AWAY. Don’t mess with them, don’t move the eggs around, because nobody wants a broken yolk. Nobody. It is the saddest start to my day if I break one of my egg yolks in the pan. Because nothing can match the flavor of an ooey-gooey-delicious egg yolk.
Ready for the secrets??? I’ve written them all out for you. Ready, GO!
What’s your favorite way to eat eggs?
- 1 tsp coconut oil (substitutes: avocado, ghee, butter, or bacon fat)
- 2 eggs
- Take out a small skillet, measure out your oil in the pan, and heat it over medium-high heat for about 1 minute.
- Carefully crack your egg on the side of the pan (not enough to break it open) and then use both hands to fully crack it open in the skillet. Do the same with the other egg. They should immediately form a white layer on the bottom of the pan.
- Turn the heat to medium-low and set your timer for 5 minutes.
- Walk away. (But not so far that you can’t hear your timer)
- When 5 minutes are up, the yolks should still be yellow and pretty runny, but the whites should be completely cooked through. An easy way to test this is to jiggle the pan and see if the whites move. If they’re not done, cook for an additional minute. And re-test.
- Take the pan off the heat, turn off the burner, and use a spatula to remove the eggs from the pan.
- Eat up! Put those eggs on top of some delicious things and garnish (or douse) them with delicious toppings. Deliciousness all around.
Need more ideas to spice up your egg game? Try the ideas in this article:
10 One-ingredient wonders to jazz up your eggs!