by Jen
on August 18, 2012
Good morning and happy weekend! My Saturday is off to a great start…early morning yoga, breakfast and the farmers market.
It was a light day for me at the farmers market. As much as I love summer produce, there is only so much eggplant, squash and zucchini that one can eat. I was excited to see the arrival of some beautiful plums and mountain apples though!
I am participating in my first ever CrossFit competition today so I wanted to be sure to get a good breakfast in after yoga. My heat isn’t until 12:45 so I needed something that would get me through until a later lunch. I had two “perfect eggs” on sourdough toast with peaches and blueberries on the side.
I’ve been promising you my perfect egg method so I finally took pictures of the process today. It’s so simple and doesn’t require andy flipping. It results in pretty and perfectly cooked eggs every time!
STEP ONE – preheat a skillet over medium to medium high heat and grease with cooking spray or butter. Carefully break desired number of eggs into pan and season with salt and pepper. Let cook for about 1-2 minutes, or until bottoms are set.
STEP TWO – this is the critical part that creates the perfect eggs. Pour 1/4 cup of water into the skillet and immediately cover with a lid. Let cook for about 2-3 minutes, or until your eggs reach your desired level of doneness. This essentially steams the eggs and they cook just like an over easy egg without the flipping.
STEP THREE – remove the lid and carefully remove the eggs from the skillet and serve. Another great thing about this method is that the eggs never stick due to the water. The water pulls the eggs away from the bottom of the skillet. It evaporates during the steaming process and the eggs slide right out.
And there you have it! My method for perfectly cooking eggs. Takes five minutes and works every time. Let me know if you try it.
Off to prep for this competition. Pray I survive this!!!
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July 22, 2026
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