0 0
Perfect Runny Egg Over Toast No Oil, Non

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 egg
1 slice toast (or 1/4 cup white rice)

Nutritional information

190.1
Calories
66 g
Calories From Fat
7.4 g
Total Fat
2.1 g
Saturated Fat
232.2 mg
Cholesterol
269.8 mg
Sodium
19.9 g
Carbs
0.9 g
Dietary Fiber
1.1 g
Sugars
10.2 g
Protein
87g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Perfect Runny Egg Over Toast No Oil, Non

Features:
    Cuisine:

    This is a perfectly cooked egg, with a delightfully runny yolk, that will slide cleanly off the pan, using no oil whatsoever. Detailed instructions regarding cook times and skillet temperatures are provided so you will no longer accidentially cook your egg too long and end up with a cooked yolk or a hard skin. Your non-stick skillet cannot be worn down or this will not work well. If it's worn down, you can use a non-stick spray, but the skin of the egg will not be as clean looking.

    • 29 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    Perfect Runny Egg over Toast (No Oil, Non-Stick Skillet), This is a perfectly cooked egg, with a delightfully runny yolk, that will slide cleanly off the pan, using no oil whatsoever Detailed instructions regarding cook times and skillet temperatures are provided so you will no longer accidentially cook your egg too long and end up with a cooked yolk or a hard skin Your non-stick skillet cannot be worn down or this will not work well If it’s worn down, you can use a non-stick spray, but the skin of the egg will not be as clean looking , This is a perfectly cooked egg, with a delightfully runny yolk, that will slide cleanly off the pan, using no oil whatsoever Detailed instructions regarding cook times and skillet temperatures are provided so you will no longer accidentially cook your egg too long and end up with a cooked yolk or a hard skin Your non-stick skillet cannot be worn down or this will not work well If it’s worn down, you can use a non-stick spray, but the skin of the egg will not be as clean looking


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat a Non-Stick Skillet (use Wearever - the Pan Cannot Be Worn Down or It Will Stick) Over Medium-Low Heat For 3-5 Minutes (preheating on Medium-Low Is Important - the Pan Can't Be Too Hot or Too Cold - I Have a Gas Stove Which Heats Quickly, So You May Need to Adjust to a Longer Preheat Time For Your Burner).

    2
    Done

    Add Raw Egg to Pan and Cook For 3 Minutes. (note: Right When the Egg Hits the Pan, the Egg White Portion of the Egg Should Immediately Start to Turn White - If It Doesn't, the Pan Is not Hot Enough).

    3
    Done

    the Edges of the Egg Should Look Dry and Lift Easily With a Spatula. Using a Spatula Large Enough to Scoop Underneath the Entire Egg, Carefully Flip the Egg and Cook For 1 More Minute. (note: the Bottom of the Egg Should Have a Very Thin Layer of Nicely Cooked Skin That Is Easy to Get Underneath With the Spatula - If the Skin Is Thicker and Darker Than a Very Light Cream Color Then the Pan Was Too Hot).

    4
    Done

    Using the Spatula, Carefully Remove the Egg from the Pan and Enjoy Over a Nice Piece of Your Favorite Healthy Toast (or For the Celiac's Out There, a 1/4 Cup Cooked Rice Works Well Too!). When You Poke Your Fork Into the Yolk, It Will Run Out and Soak Into Your Bread.

    Avatar Of Joseph Nguyen

    Joseph Nguyen

    Bánh mì master crafting flavorful and delicious Vietnamese sandwiches.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Bread And Butter Pudding With Butterscotch
    previous
    Bread And Butter Pudding With Butterscotch
    Cheese And Herb Bites
    next
    Cheese And Herb Bites
    Bread And Butter Pudding With Butterscotch
    previous
    Bread And Butter Pudding With Butterscotch
    Cheese And Herb Bites
    next
    Cheese And Herb Bites

    Add Your Comment

    1 × one =