Over Easy Eggs

Here’s how to make over easy eggs, with perfectly set whites and a runny yolk! This easy technique works every time.

Over easy eggs

Want your eggs over easy? We’ve got you. It might sound simple, but achieving that perfect silky, runny yolk and solid white does require a little know-how. Here’s how to make perfect Over Easy Eggs! They’re great with toast for a simple breakfast, that runny yellow yolk covering the plate as as a natural dipping sauce. Here’s what you need to achieve breakfast-time perfection.

Before you start

The perfect over easy eggs start with two things: great eggs and the right pan. Here’s what to know about what you need:

  • Fresh eggs are best. Why start with fresh? If the eggs have been in the fridge for a while, the white will spread when it hits the pan. This doesn’t affect the flavor and you can move it back with a spatula to round out the shape. Organic or local are a plus if you can find them!
  • Use a non-stick or cast iron skillet. The surface of the pan is important for sliding out after cooking. Pick a non-stick pan or seasoned cast iron skillet for easiest cooking.
How to make over easy eggs

How to make over easy eggs

Ready to get cooking? Grab your skillet and let’s go! Here’s how to make over easy eggs:

  • Heat the butter: Heat 1/2 tablespoon butter over medium low heat.
  • Add the eggs: Crack 1 or 2 into the pan, then sprinkle with a pinch of kosher salt and a few grinds black pepper. 
  • Cook: Cook for 2 to 3 minutes, until the whites are firm but the yolk is still runny.
  • Flip: Flip and cook 20 to 30 more seconds. The yolk should still be liquid.

And that’s it! It’s simple: but it does require a little finesse and confidence. You can do it! Now, let’s chat a little bit about options around the cooking fat to use…

Cooking with butter vs oil

Should you cook over easy eggs with butter or oil? We like butter, but it’s up to you and your preference! Here’s what to know:

  • Butter: Butter infuses a savory, irresistible nuance. We highly prefer it from a flavor standpoint.
  • Olive oil: Olive oil works, but it can lend a slightly bitter flavor. However, it’s widely known as one of the healthiest cooking oils.
  • Neutral oil: A neutral oil like canola or vegetable works well: it can be heated higher than olive oil and has no twinge of bitter flavor.

The best spatula to use? Try a fish spatula for a cast iron pan, or a nylon spatula for a non-stick pan.

Over easy eggs

How to serve over easy eggs

And that’s it: all you need to know about cooking over easy eggs! Once you’ve got your beautifully runny yolks, you’ll need something to sop them up. Here are a few serving suggestions:

How about you: how do you serve yours? Tell us in the comments below!

More egg basics

There are so many ways to cook up this tasty protein! One egg has 7 grams of protein and only 75 calories, making it a great option for packing protein into meals. Here are tutorials for the most popular ways to cook them:

PS Did you know you can freeze eggs and scramble them later? Try this weird yet wonderful kitchen tip.

How to make a fried egg

This over easy eggs recipe is…

Vegetarian, dairy-free (with oil), and gluten-free.

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Over easy eggs

*Perfect* Over Easy Eggs


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  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 3 minutes
  • Total Time: 3 minutes
  • Yield: 2 eggs 1x
  • Diet: Vegetarian

Description

Here’s how to make over easy eggs, with perfectly set whites and a runny yolk! This easy technique works every time.


Ingredients

Scale
  • 1/2 tablespoon butter (or neutral oil for dairy free)
  • 2 fresh eggs (fresh is best*)

Instructions

  1. In a large cast iron or non-stick skillet, melt 1/2 tablespoon butter over medium low heat until starting to foam (eggs are best on low to medium low heat**).
  2. Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny. Flip and cook 20 to 30 more seconds, keeping the yolk still liquid. Serve immediately. 

Notes

*Fresh eggs are best for frying because the whites hold their shape. The whites on older eggs tend to spread: simply use a spatula to pull back the egg whites towards the middle (it just won’t look as pretty!). 

**The slower the better with eggs: they can easily get overcooked. Note that if you’re cooking a second batch, you may need to lower the heat to avoid overcooking the egg since the skillet is already hot. 

  • Category: Essentials
  • Method: Stovetop
  • Cuisine: Eggs

Keywords: Over easy eggs, How to make over easy eggs

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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