Foolproof Eggs Over Easy

I used to murder eggs over easy before inventing (?) a technique that only dirties two more dishes and produces consistent results. I'd been making them, I suppose, the traditional way: Crack an egg in a pan, fry till the white just gets opaque, then flip ever-so-carefully so the yolk doesn't break. You want the yolk runny to provide both a handy bacteria vector and dip for your toast. (For the record, I make eggs over easy for others, and don't eat them myself. But raw cookie dough -- that's the stuff.)

So I could never flip ever-so-carefully and would always break the yolk. I needed something I could pick up with tongs, but even in my snazzy omelette pan the white spread out too thin to be gripped. Enter my handy-dandy 10-oz Pyrex glass ingredient bowls, without which no kitchen should be. (Ending a sentence with a preposition is something up with which I will not put.) Crack an egg in each of two Pyrex bowls and nuke the eggs on high for 35-45 seconds, or until you hear the first pop of the whites exploding and coating your microwave's interior with tough goo. Use a knife to slide the eggs out of the bowls into your frying pan and fry on the non-yolk side for a bit, then grab the egg with your tongs, flip it, and fry a bit longer. Voila! Perfect (and pleasingly compact) eggs over easy.