Learn how to make over easy eggs for a classic breakfast. With my simple method, tips, and tricks, you’ll achieve fully cooked whites and a soft, runny yolk every time you cook!
Making perfect over easy eggs may seem intimidating, but it’s actually pretty simple to do. As long as you work quickly and flip gently, the process is a breeze and is one of the fastest methods for cooking eggs.
My secret to the best flavor is using butter over oil and salting the eggs quickly once they’re added to the pan. Try it out, and you may never make eggs another way again.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Butter – I prefer to cook over easy eggs with butter over olive oil, because it adds a richer flavor. I recommend unsalted butter so that you have better control over the taste, but salted butter will also work. You’ll likely just need to use a little less extra salt.
- Eggs – For the best taste and presentation, make sure your eggs are fresh. To test your eggs, gently place them in a bowl of water. Fresh eggs sink while older eggs float in the water.
- Salt and Black Pepper – Adjust the amounts included to taste.
How to Make Over Easy Eggs
Nick’s Tips for Success
- Use a non-stick pan. This prevents the egg from sticking to the bottom, which can cause it to overcook and make it easy to break the yolk.
- Crack the egg close to the base of the pan. This reduces the risk of the yolk breaking or of shell fragments breaking into the pan.
- Work quickly. Over easy eggs cook quickly. So, you’ll want to keep a close eye on the pan to avoid overcooking.
- Handle the egg gently. Be very gentle when sliding a spatula under your egg and flipping so as not to break the yolk.
- Avoid overcrowding the pan. If you plan on cooking more than one egg at once, make sure you have enough room to leave a bit of space between the egg whites. Otherwise, they’ll run together, and your eggs will be much harder to flip.
Over Easy Eggs Recipe
Equipment
- 1 Small Nonstick Skillet
- 1 Silicone Spatula
Ingredients
- 1 tablespoon (14 gram) butter
- 1 large egg*
- kosher salt to taste
- black pepper to taste
Instructions
- Heat a small nonstick skillet over medium heat, and add the butter, allowing it to melt.1 tablespoon butter
- Once the butter is lightly sizzling, crack the egg into the skillet, and season with salt and pepper.1 large egg*, kosher salt to taste, black pepper to taste
- Baste the egg with any excess butter to help cook the top egg whites.
- Cook for two to three minutes or until the edges of the egg turn lacy and golden brown. Then, gently turn the egg with a silicone spatula, and cook for 30 seconds.
- Remove the pan from the heat, and transfer to a plate to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
I don’t recommend it. According to the FDA, cooked eggs should be reheated to 165° F before serving. This would cause the yolk to become hard and result in rubbery whites. So, you’re much better off making this recipe fresh.
I like to serve this recipe with chili oil or chili crisp all over them. However, they’re also great on avocado toast or alongside other breakfast staples like pancakes, waffles, and bacon.
Both dishes are known for having firm whites and a runny yolk. However, sunny side up eggs are only cooked on one side. Meanwhile, eggs over easy are flipped and cooked on both sides.
It taste amazing