Similar Content to: Pasteurized Shell Eggs

Eggs cooked by frying them in a pan. Butter or cooking fat is heated in the bottom of the pan. Whole eggs are cracked and opened over the pan. The eggs are cooked until the whites are firm and the yolk is runny or firm, depending on how they are desired. There are several methods used to finish cooking the eggs. They can be left unturned and can be basted with the hot fat. A few drops of water can be added and the pan can be covered to steam cook the eggs. The eggs can also be finished by carefully turning them over using a spatula once they have firmed up on the bottom. The eggs are then cooked until the yolks are at a desired doneness, such as over easy (runny yolk), over medium (soft yolk), or over hard (firm yolk).