Fried Eggs

1 teaspoon to 2 tablespoons butter or cooking oil OR cooking spray
2 eggs

In 7 to 8-inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. (If very large pan is used, more butter will be needed.) Break and slip eggs into pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, covering with lid, spooning butter over eggs to baste or turning eggs to cook both sides.

Steam-Basted:
Reduce butter to just enough to grease pan or substitute light coating of cooking spray and/or non stick pan. In 7 to 8-inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Break and slip eggs into pan. Immediately reduce heat to low. Cook until edges turn white, about 1 minute. Add 1 teaspoon water. Cover pan tightly with lid to hold in steam. Cook until whites are completely set and yolks begin to thicken but are not hard.

Microwaved:
Omit butter. Break and slip eggs into lightly greased or sprayed pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power just until eggs are almost done, about 2 to 3 minutes. Let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 30 seconds to 1 minute.

Note: All microwave cooking times are based on a full power output of 600 to 700 Watts. For a lower wattage oven (500 to 600 Watts), allow more time.

Makes 1 to 2 servings
Source: Ohio Poultry Association