Over-easy eggs are eggs that have a fully set white with a still-runny yolk, achieved by a brief flip during cooking. Here’s a simple, reliable method you can use at home. Step-by-step guide
- Prep and heat
- Use a nonstick skillet or well-seasoned pan and set it over medium-low heat.
- Add a small amount of fat (a pat of butter or a touch of oil) and let it melt, coating the pan. This helps prevent sticking and adds flavor.
- Crack and cook
- Crack the egg into the pan, or crack into a small bowl first to avoid yolk breakage, then gently slide it into the pan.
- Cook without disturbing for about 1.5 to 2 minutes, until the whites are mostly set but the yolk is still jiggle-able.
- Flip
- Gently slide a thin spatula under the edge of the egg and carefully flip it over in one smooth motion.
- Cook for an additional 20 to 45 seconds on the second side, just enough to set the whites all the way through while keeping the yolk runny.
- Serve
- Slide the egg onto a plate and season with salt and pepper. Add a pinch of hot sauce, herbs, or your favorite seasoning if you like.
Tips for success
- Temperature matters: cooking too hot can make the whites brown or tough before the yolk sets; staying at medium-low helps whites set gently while yolk stays runny.
- Fresh eggs hold their shape better; they’re less likely to spread in the pan.
- If you prefer firmer yolks, cook a bit longer on the second side, but watch closely so the yolk doesn’t harden.
Common variations
- Add a splash of water (a teaspoon) to the pan and cover briefly after flipping to steam the top lightly without hardening the yolk.
- For extra flavor, cook in clarified butter or olive oil with a pinch of salt, pepper, and optional toppings like chives or paprika.
If you’d like, I can tailor the timing to your stove and pan type (nonstick, cast iron, pan size) or convert this into a quick one-pan routine with toast or breakfast sides.
