Over Easy Eggs
This post may contain affiliate links. Read my full disclosure policy. Learn how to cook the perfect over easy egg with tender whites and a rich, golden center—simple, satisfying, and totally delicious! Are you an over easy egg person? If so, you know the joy of cutting into that perfectly cooked white and watching the yolk spill out like liquid gold. They’re all about achieving that perfect balance: whites cooked just right with a runny yolk at the center. Whether you’re enjoying them solo or pairing them with bacon and toast, their tender texture and rich, flavorful yolk make them a go-to breakfast comfort food. What You’ll Need To Make Over Easy Eggs Step-By-Step Instructions Crack the egg into a small bowl and set aside. Place a medium non-stick pan over medium-low heat. Let heat up for 30 seconds. Once hot, add the butter to the center of the pan. Heat until melted. Add egg to the pan and let cook for 1 minute. Cover the pan and cook for 2 minutes. Once the egg white looks set/cooked, and the yolk is jiggly but not fully raw, use a plastic spatula to flip the egg. Cook for 1 more minute. Use the spatula to lift the cooked egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. Frequently Asked Questions How do I prevent my over easy egg from breaking when I flip it? Although you’re using a non-stick pan, don’t skip the butter! It not only helps with flavor but also provides additional non-stick qualities. And use a spatula that’s large enough to lift the egg without having too much hang over the sides. Gently slide the spatula under the egg and flip it swiftly but carefully. Can I use oil instead of butter for cooking over easy eggs? I prefer the flavor that butter provides, but oil will also work here. How do you achieve a perfect runny yolk for over easy eggs? Cooking over easy eggs over medium-low heat is key. This allows the whites to set while keeping the yolk gloriously runny. Just be patient and avoid high heat for the best results. You May Also Like RecipeAdd Comment Recipe Add Comment Ingredients 1 large egg Pinch of fine sea salt Freshly ground black pepper 1 teaspoon unsalted butter 1 large egg Pinch of fine sea salt Freshly ground black pepper 1 teaspoon unsalted butter Instructions Crack the egg into a small bowl and set aside. Place a medium non-stick pan over medium-low heat. Let heat up for 30 seconds. Once hot, add the butter to the center of the pan and heat until melted. Add egg to the pan and let cook for 1 minute. Cover the pan and cook for 2 minutes. Once the egg white looks set/cooked, and the yolk is jiggly but not fully raw, use a plastic spatula to flip the egg. Cook for 1 more minute. Use the spatula to lift the cooked egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. Crack the egg into a small bowl and set aside. Place a medium non-stick pan over medium-low heat. Let heat up for 30 seconds. Once hot, add the butter to the center of the pan and heat until melted. Add egg to the pan and let cook for 1 minute. Cover the pan and cook for 2 minutes. Once the egg white looks set/cooked, and the yolk is jiggly but not fully raw, use a plastic spatula to flip the egg. Cook for 1 more minute. Use the spatula to lift the cooked egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. Nutrition Information Powered by Per serving (1 servings) Calories: 105 Fat: 9 g Saturated fat: 4 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 127 mg Cholesterol: 196 mg Per serving (1 servings) Calories: 105 Fat: 9 g Saturated fat: 4 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 127 mg Cholesterol: 196 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Breakfast & BrunchDairy-FreeGluten-Free AdaptableQuiches, Casseroles, Eggs & SpreadsAmerican Breakfast & Brunch Dairy-Free Gluten-Free Adaptable Quiches, Casseroles, Eggs & Spreads American