Scrambled, over easy, poached, deviled, omelet? Sometimes I’m an egg over easy with a yolk nice and runny in a world full of omelets with cheese and mushrooms and sun dried tomatoes. Its simple, you don’t have to add anything, just plain egg, the difficulty is in the timing. Too short and the whites are runny, never good, rushed and oozing with impatience. Too long and the yolk is hard, crumbling away from the whites to create separate flavors. Just right and the whites are a solid platform for the cascading flow of yolk; a boat meant for the passenger of yellowy goodness; a stand alone. Eggs over easy are just what they sound like, easily devoured at any time of the day, satisfactory and filling. They are served by themselves because really, they don’t need any company…but contrasting flavors are welcomed with open arms. Perhaps avocado, or bacon, or potatoes.

However, this is troubling because once it is decided that the deliciousness is enhanced with the addition of further ingredients, it can be hard to remember that they are perfectly fine, and arguably equally satisfying on their lonesome. Even butter or nonstick aren’t necessary, for if nurtured correctly it will slink away from the pan to become one with itself.

And for those who avoid the yolk in fear of added calories, for that I have to say you are neglecting the part that takes the most expertise and commitment in fear of failure.

I have cultivated the perfect method for my version of the perfect yolk and it has undoubly been a time consuming process. For my version of the perfect yolk river may be wildly different than other egg lovers and connoisseur. Nonetheless, I am an egg over easy, and I politely suggest you be one too.