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Lilly’s Table

 
 
Raspberry Radish Salsa
Caramelized Onion Quesadillas
© Lillys-Table.com Photo of Easy Runny Eggs
 

Tags: vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Easy Runny Eggs

from Caramelized Quesadilla with Runny Eggs and Raspberry Radish Salsa, the Week of July 12, 2015.
View the previous or next recipe for this meal.

We like a runny egg yolk in my home, but sometimes flipping an egg over easy will increase the risk of the yolk breaking and inevitably cooking the whole darn thing. This method makes a simple fried egg a bit easier to master without the flipping.

Ingredients

  • 1 tablespoon butter, unsalted
  • 2 eggs
  • 1 pinch salt
  • 1 pinch black pepper

Serving Size: 1 Person

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Preparation Instructions

Heat a pan (cast iron or non-stick are nice) over medium heat. Add the butter and melt, swirling in the pan.

Try cracking the eggs on the counter top. This can sometimes prevent the shell from cracking the yolk.

Pour each egg into the sizzling butter. Season with a pinch of salt & pepper. Add a splash of water and cover with a lid. Simmer for about 1-2 minutes until the yolk is cooked to your desired amount.

Alternatively, you are more then welcome to flip the egg. It is best if you are generous with the butter from the start as it will help when you flip the egg to keep it from sticking to the pan.