Runny, fried eggs taste great when served over salads, grains, or pasta. And of course, eggs over easy are also great for breakfast. Here’s how to cook the perfect egg over easy.
This article originally appeared on Cooking Light
More from Cooking Light:
More Must-Reads from TIME
- Inside Elon Musk’s War on Washington
- Meet the 2025 Women of the Year
- The Harsh Truth About Disability Inclusion
- Why Do More Young Adults Have Cancer?
- Colman Domingo Leads With Radical Love
- How to Get Better at Doing Things Alone
- Cecily Strong on Goober the Clown
- Column: The Rise of America’s Broligarchy
Contact us at letters@time.com