Egg-cellent

I'm just getting over a really bad cold, and I actually took the day off on Wednesday to help speed the recovery process along.  One of the few good things about being home sick is that I got to sleep in and make a leisurely breakfast. My dad used to make fun of me when I still lived at home that the only food I could make was breakfast food.  Well, all I can say is, I make a damn good omlette.

I start with 2 eggs well beaten with about a tablespoon of either water or milk.  I put butter in the pan over medium/medium-low heat and add the eggs when it's hot enough.  I pour the eggs into the center of the pan and add salt and pepper and gently stir them until they're about 2/3 of the way cooked.  Then I turn the heat down very low and put a lid on for about 2 minutes, or until the eggs are set.  Next I add cheese and whatever other goodies I have around, turn off the heat, and put the lid on until the cheese is melted.

The last step is to fold it over with a spatula, and you have a beautiful, healthy meal!  Sometimes I even make one of these bad boys for dinner.

I think a very slight golden brown color is ideal, or no color at all.

I don't have pictures of this yet, but my new favorite way to make eggs is sunny-side up, with a medium-cooked yolk (the way I prefer it).  I learned this from Claire Robinson on Food Network.  What you do is drop your eggs into a hot pan with butter, and kind of form the whites into a circle so you can get the eggs out easily once they're done. After the whites have set a bit, add 2 tablespoons of hot water to the pan and cover it for probably 3 minutes or so, turning the heat down to low.  I don't have this down to a science yet, so I do take the lid off and check the yolk with my spatula to see if it's  hard enough yet.  They turn out so pretty and it's super easy.  This way you don't even have to worry about flipping them and possibly breaking the yolk.

How do you like your eggs?