I love over easy eggs too, but I actually don't mind it with a little more color than the video (but not crazy crispy like how you get it at a Chinese place) because I have a fear of uncooked WHITES. The video's over easy eggs reminds me of the kind you get precisely cooked at a hotel.
Have you tried flipping it with less vigor? I think it takes actually very little effort to flip the egg, kind of tilt the pan downward and let the egg slid toward the edge. When it's almost there, I kind of use the curve of the edge to help roll the egg so that it flips over with just a faint flick (and with less oil splatter). The only reason why I've done this is because sometimes I'm just too lazy to wash a spatula. By the way, I've had an idea for an egg-related post I think you will enjoy!
I think about food all day, every day, constantly and spend equal amounts of time sitting in front of a computer for work related purposes. This blog is the result of that.
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I love over easy eggs too, but I actually don't mind it with a little more color than the video (but not crazy crispy like how you get it at a Chinese place) because I have a fear of uncooked WHITES. The video's over easy eggs reminds me of the kind you get precisely cooked at a hotel.
Have you tried flipping it with less vigor? I think it takes actually very little effort to flip the egg, kind of tilt the pan downward and let the egg slid toward the edge. When it's almost there, I kind of use the curve of the edge to help roll the egg so that it flips over with just a faint flick (and with less oil splatter). The only reason why I've done this is because sometimes I'm just too lazy to wash a spatula. By the way, I've had an idea for an egg-related post I think you will enjoy!
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