We were at the Harvest Festival at nearby Wishing Star Farm this past weekend, and my sister Emily bought me what could be my favorite treat: farm fresh eggs. Nothing compares to eggs just laid.
So, what do I do with an 18 pack of farm fresh eggs? Oh — lots of things, but one of the purest ways to enjoy such a simple delicacy is to cook them “juicy.” A term from my childhood, and probably from my mom’s too. I think, technically, they are “over-easy” to everyone else. This is the way my mom, and my Grandma and Grandpa Salazar have always eaten their eggs, and continue to do so.
My siblings and I grew up eating “juicy eggs,” which means they are fried and steamed with a tiny amount of water for a perfectly cooked egg, and now my girls demand them nearly every day! Served with some tortillas (recipe here), I’m happy.
The Juicy Egg
a Salazar family tradition
Ingredients:
- eggs
- small bit of butter
- water
- salt and pepper, to taste
Preparation:
- Heat a frying pan over high heat.
- Add about 1/2 tsp. butter, let it melt, and quickly swirl it around the bottom of the pan.
- Crack your eggs into the pan, taking care not to break the yolks.
- Add about a tablespoon of water to the perimeter of the pan.
- Cover (make sure no steam can escape), and cook for 90 seconds to two minutes until yolks appear pink and whites are cooked through.
- Serve hot with freshly cracked salt and pepper, and preferably — tortillas!
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