— Leola Williams-Humphreys

So that's actually not the class I would recommend for cooking eggs at all, because when the Forks Over Knives course, um, you don't eat any, uh, uh, any dairy or any eggs like that at all. Um, if you wanna learn a little bit more about cooking eggs, you might wanna look into the Jacques Pap Pen course at the moment, which is a wonderful course. Goes over a huge amount of different traditional cooking as well, and has some really great insightful, uh, uh, videos on Jacques doing eggs as well. We do a lot of eggs in our pro courses and some of our other courses as well, but he definitely kind of shows you a wider variety of those. And for a home cook, it's actually really great because it's a, a affordable course at the same time too. Um, and it's, uh, pretty much a hundred percent video, which is a wonderful, uh, course to be able to do. So, um, uh, you know, that being said, an over easy egg, um, is actually just the same kind of a thing as a sunny side up egg. So the easiest way to be able to do that, it's just put a pad of butter into, uh, saute pan, um, and then put your egg into it until it starts to fry up. Now, um, that would be just a sunny side egg up if you cooked it just that way, where the outside starts to conceal a little bit. Um, if you want the sunny or if you want an over easy egg, um, it's typically called an over easy, um, because you're actually flipping over the egg and, uh, resting it on the top to be able to cook it. Now for, um, an easy egg, it could be, you know, a little less than a minute on the other side when you flip it, if you want it over medium, about a minute and a half or something like that, um, I think that most professionals would do a different method instead of flipping it to be able to keep it looking really nice and pretty. And that would be to actually put a, about a tablespoon of water into the pan after the egg has started to cook up a little bit, um, and put a lid on it. Then it'll actually give you a nice coating on the top of the egg or the top of that yolk gets the coating on it. And you can do that as long as you want to, to get the firmness of the yolk on that, that you want to. There are some other methods as well where you can take like a spoon and get some of the liquid or butter to be able to kinda spo spoon it over the top to be able to make it. So, um, that will kind of, you know, harden up over the top as well. It could of course, just take your spatula underneath it once the, uh, edge of it starts to crisp up again, gently flip it over, um, and let it sit for about a minute to be able to get the over easy. But, um, that's something, uh, you can definitely check out in the Jacques Pepin course as well too.