Eggs, Several Ways

We speak a different language around here when it comes to eggs. It's descriptive, but maybe not so obvious to others what we are talking about. Anyway, Stacy asked me to write these variations up so even if I'm not available to make them, she'll know how. But she will always say they taste better when someone else makes them. --Mark

Vavó Eggs

Beat egg by itself in a small bowl.

Melt butter on high heat in a small cast iron skillet. 

When the butter is sizzling and starting to brown, pour egg into the skillet.

Let the egg set before flipping it and scrambling.

Salt to taste and enjoy

Wet Eggs

Beat egg with a small amount of water in a small bowl.

Melt butter on medium heat in a small cast iron skillet.

When the butter is melted, pour egg into skillet.

Stir the egg continuously until the egg is cooked through and looks light and fluffy.

Salt to taste and enjoy.

Dippy Eggs

Crack egg carefully into a small bowl.

Melt butter on medium heat in a small cast iron skillet

When the butter is melted, carefully add the egg to the skillet.

Cook until the white is set and easy to flip.

Flip egg carefully so as not to break the yolk.

Cook just long enough to cook the white all the way through.

Plate with some buttered toast.

Salt to taste and enjoy.

Egg in Toast

Crack egg carefully into a small bowl.

Butter both sides of a slice of bread and cut the center out with a biscuit cutter. A glass will work as well.

Toast bread on one side over medium heat. Flip over when toasted to a golden brown.

Once you flip the bread, add a small pat of butter to the hole in the bread.

When the butter has melted, pour egg into center of bread.

Cook egg until the white has set and then flip the bread and egg over carefully.

Cook long enough to cook the white all the way through.

Salt to taste and enjoy.