Originally Posted by
Stitchnripper
I make a "fried egg" - a little real butter in skillet, just a dab, melted, then crack in egg. In a few seconds put in about a tsp to tbsp of water and put lid on. I wait til the yolk turns white - it is still a little runny - and then slide it onto a plate. I love eggs this way.
Been doing this for years and yes, using less and less butter then slide those little "over easy" eggs onto a slice of toast. Yum. My breakfast yesterday morning.