To make over-easy eggs, follow these steps for perfectly cooked whites and runny yolks:
- Preheat the Pan: Heat a nonstick or cast iron skillet over medium-low heat for about 2-3 minutes. Add about 1 tablespoon of butter (or oil like olive oil or bacon grease) and let it melt and coat the pan evenly
- Crack the Eggs: Crack fresh, large eggs gently onto a flat surface and then into the pan, being careful not to break the yolks. You can crack them into a small bowl first to avoid shells and control the pour
- Cook the First Side: Let the eggs cook undisturbed for about 1.5 to 2 minutes until the whites are mostly set but the yolks remain runny. The whites should be firm and opaque
- Flip the Eggs: Use a thin, wide spatula to carefully slide under the egg, making sure to get under the yolk. In one smooth, gentle motion, flip the egg over. This step is key to keeping the yolk intact
- Cook the Second Side: Cook the egg on the flipped side for about 30 seconds to 1 minute, just long enough to set the whites fully while keeping the yolk runny
- Serve: Gently lift the eggs from the pan with the spatula and place them on a plate. Season with salt and pepper to taste, and serve immediately
Tips for Success:
- Use fresh eggs for firmer whites that hold shape better during flipping
- Cook on medium-low heat to prevent crispy edges and overcooked yolks
- Don’t overcrowd the pan; cook only 1-2 eggs at a time for even cooking and easier flipping
- Use enough butter or oil to prevent sticking
This method yields over-easy eggs with fully set whites and golden, runny yolks, perfect for breakfast or topping toast
