How, may I minimize broken yolks, when preparing "eggs over light" ?

Answer 1

Here's the way Alton Brown says to do it.

2 eggs (the fresher the better)
1 tablespoon unsalted butter
Salt and pepper

Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Lift the handle about an inch so that the eggs pool in the far corner of the pan. Hold for 30 seconds or until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there's no sticking. Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque. Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat. Now, flip the eggs over by pushing the pan away and snapping upward simultaneously. Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible. The goal of course is to avoid breaking the yolks. If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve. If the yolks do break, act like you meant them to, fry for another minute and serve. They'll still taste great.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_131,00.html

Answer 2

I think I heard about this on the food channel. Haha. From what I recall, You break the eggs into the pan, tilt it to a side and let it set a little( im not sure if this was for scrambled or for eggs over light). Then once it "sets" or when most of the white is cooked you flip it over gently(either with your spatula or by flipping by the pan). Cook that side for 10 seconds. 10 is the best time because it doesn't overcook or undercook it too much. The main idea with eggs over light is to cook it at low heat/medium heat, because if you cook it at a really high temperature you're more prone to mistakes.

Answer 3

Try to bring the eggs to room temperature. First, take your time and crack it into a small cup first and then into pan whether you are using an egg ring or not, you can get the glass closer to the pan and avoid it hitting the pan too hard and causing the yolk to run.
Hope this helps.

Answer 4

1. Make sure the pan is smooth, clean, well oiled and pre-eated. Eggs should be able to slide without sticking.
2. Correct temperature. A gas flame should just touch the bottom of the pan.
3. Forget teflon coated, T-fal or aluminum cookware. The surface is never completely smooth and is too easy to scratch. Go with a high quality stainless or well-cured cast iron skillet.

Answer 5

Actually I don't flip them over at all. I use a light oil to fry the eggs and then spoon the hot oil over the yolks until a white film forms over them. CarolSandyToes1

Answer 6

Make sure the first side you cook has "set" slightly. Slide the spatula quickly under the egg and then flip over very gently. Allow to cook for just a short period of time and there you have it -- eggs over easy.

Answer 7

an easy way to this is place a smaller pan lid over the egg with out flipping it it will capture the heat and cook the top of the egg

Answer 8

Make sure you have enough butter or oil in the pan before putting the egg in it. It will ensure your egg won't stick when you go to turn it. Also just gently stick the spatula under the egg before turning to make sure the underside is cooked enough.

Answer 9

Practice. Take your time. Develop your technique. Use stainless steel. Practice some more.