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*Perfect* Over Medium Eggs

Over medium eggs
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Here’s how to make over-medium eggs, where the yolk is jammy and just barely runny! Cook up this tasty breakfast in a flash.

Ingredients

Scale
  • 1/2 tablespoon butter (or neutral oil for dairy-free)
  • 2 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.
  3. Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny.
  4. Flip and cook 1 more minute until the yolk is jammy and just barely runny. (Press the yolk gently with your finger to assess doneness.) 

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. 

Find it online: https://www.acouplecooks.com/over-medium-eggs/