Heat skillet to medium heat. Melt 15 mL (1 tbsp) butter in skillet.
One at a time, break eggs into small bowl (picture A), then slide into skillet (picture B). Cook slowly to desired doneness.
For sunny-side up, cook just until whites are set.
For over easy, cook until whites are set. Turn over and cook just long enough to form a white film over yolks, about 30 seconds. For over well, turn eggs over and cook until eggs are completely set, about 1 minute.
For well-done or steam-fried egg, prepare sunny-side up egg. Cover skillet during last minute of cooking (picture C) or spoon 5 mL (1 tsp) water over each egg and cover pan. Cook until done as desired.
Place eggs right side up on plate. Season with salt and pepper and serve immediately.
Tips
To make an amusing shaped fried egg, spray the inside of two 7.5 cm (3-inch) diameter cookie cutters with a vegetable spray and place in a moderately hot non-stick skillet. Melt 5 mL (1 tsp) butter in the center of each and break an egg in each cookie cutter. Season with salt and pepper. Cook slowly until eggs are set, using the steam-fried egg method. Loosen eggs from cookie cutters using a small pointed knife and remove eggs. Serve immediately. Cut two 2.5 cm (1-inch) rings from a seeded red or green pepper. Proceed as described in previous recipe.
Preparation time: 1 minute Cooking time: 2 to 3 minutes.
Nutrients per serving (2 eggs): Calories: 216 Protein: 12.4 g Carbohydrate: 1.2 g Fat: 17.6 g
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