Watch How to Cook Eggs Over-Easy—Easily!

You meant to make eggs over-easy…but ended up with ones that were just plain over-cooked. No more! George Weld and Evan Hanczor, the geniuses behind Egg Restaurant in Brooklyn, are sharing their egg skills with the world in their just-released cookbook, Breakfast: Recipes to Wake Up For. Watch the video to learn the simple process that will help you cook eggs over-easy (or over-medium, or over-hard) perfectly every. Single. Time:

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RELATED: This Is How You Scramble an Egg to Perfection

Here’s a written recipe with similar step-by-step instructions to what’s seen above, courtesy of Breakfast: Recipes to Wake Up For:

1. Crack 2 eggs into a shallow dish. If you get a bit of shell in the dish, use a spoon or fork to scrape it out (it’s a lot easier than using your finger).

2. Heat a teaspoon of clarified butter or vegetable oil in a nonstick pan over medium heat. Slip the eggs into the pan gently. If they sizzle, turn the heat down immediately or remove the pan from heat. You want the whites to set gently in the heat, not fry and sputter.

RELATED: How to Boil an Egg Perfectly Every Time

3. Once the outer white is fully set and remaining white just opaque, gently shake the pan to make sure the eggs are loose from the bottom. Jiggle and shake the pan until the 2 yolks are in a line at right angles to the handle of the pan (if the pan is a face and the yolks are the eyes, the handle should be the neck).

4. Now comes the fun part. To flip eggs, you’ll move your hand in a rapid, vertical circle, like a Ferris wheel. You’re not really trying to launch the eggs out of the pan so much as guiding them up into the air and then catching them gently as they descend back toward the earth. Make your moves confident and quick. Holding the pan in the air, push the pan away from you in a slight downward arc, like you’re passing through the bottom of a loop-de-loop. As the pan starts to come up again from its low point in the loop, give it the slightest flick, as though you’re just letting the eggs know it’s okay for them to take flight. This flick is also what sets the eggs into rotation so that they come down on the raw side. Your hand should be moving back toward your body now, completing the top of the loop. Catch the eggs on the downside of the loop as they complete their flip while you lower the pan again.

RELATED: Watch How to Poach an Egg Perfectly Every Time

5. Assuming you’ve successfully flipped your eggs without breaking the yolk, put the pan back on heat and let it cook for 20–30 seconds, or until the inner white immediately around the yolk looks set (it’s hard to see from the bottom, but gently touch the egg just next to the yolk—if the white is still runny, you’ll be able to tell).

6. When the inner white has set, you can either slip the eggs out onto a plate straightaway, or if you’re feeling confident, flip them a second time back onto their pretty side. Sprinkle with salt and black pepper.