Brielle's Avalon

Sunny side up, over easy, scrambled… yum! The kids love eating eggs they gathered themselves. It’s the easiest thing in the world to cook, nutritious, a great quick lunch or dinner and goes with so many things.

First warm up a frying pan over medium heat and toss in a knob of butter. What’s a knob? A little bit, enough to do the job. Just enough to keep the egg from sticking ton the pan but not enough to get greasy.

Or bacon fat. Grandma always kept some on the back of the stove, but if that makes you nervous you can keep a but in the fridge. Shortening,  olive oil or other cooking oils will work, too.

So, when it’s melted and spread around, crack an egg on the side of the pan and drop it in. Season with salt and pepper.

If you want sunny side up wait till the white is cooked all the way through and then scoop it out with a spatula.

If you’re concerned about the top getting done enough you can cover the pan before lifting out.

If you want easy over (the yolk gets more done this way but it’s not as spectacular) when the white is solid enough on the bottom to flip, If you want it easy-over, carefully run the turner around the edge and under, gingerly lifting and carefully flipping. Turn quickly but gently so you don’t break the yolk…but don’t worry if you do. Season with salt and pepper.

Want scrambled? There are 2 ways to do this. One is to just break the egg into the pan, break the yolk and scramble it gently til it’s cooked through. One benefit to this method is that if a regular fried egg’s yolk breaks you can just scramble it and say it was intentional.

The other is to break the egg into a bowl, pour in a dash of milk (and maybe some herbs to taste), scramble and pour into the pan.

Scramble til done to your satisfaction. Some people like them still a bit damp and others like them dry.

This will make a lighter scrambled egg, even custardy if you add too much milk (like I did). Serve with salt and pepper or even catsup (don’t judge).

Toad in the Hole. Tear a hole in the middle of a piece of bread. Put into the melted butter. Break an egg and drop it into the hole. If there’s enough room fry the hole from the middle of the bread at the same time.

When the white is done enough, flip the bread-and-egg over. Season with salt and pepper.

If the yolk is still runny, sop it up with the hole-toast. when you have sunny-side-up or easy-over, you can do this with toast, too. Some people cut their toast into strips and call them soldiers so it’s easier to dip into the yolk, but this is more common with soft boiled eggs.

Serve with toast, hash browns, sausage, bacon, on corned beef hash, between 2 pieces of bread with mayonnaise and mustard and cheese as a sandwich, or with or on anything else you can think of. Various fruits are lovely to have along side. Even a salad of some kind is good for lunch or dinner. Add salsa to make it huevos rancheros. Add cheese just for fun. Wrap in a tortilla with stuff like sausage for a mobile breakfast. The nice thing is, aside from being inexpensive, versatile, fast and easy, you can do this with one hand. Cracking eggs with one hand is really impressive, so start practicing!