How many times have you ordered eggs over easy in a restaurant and got eggs with unappetizing bits of uncooked egg white? Making eggs over easy at home ensures you get an egg cooked just the way you like it. Over easy eggs are fried eggs that, unlike basted or sunny-side up eggs, are flipped over to cook the top. The over-easy egg whites should be firm, while the unbroken yolk remains runny.
Choose the Right Pan
Pick a good quality nonstick skillet for your fried eggs. Nonstick pans need very little fat, but if you choose to use a well-seasoned cast iron pan, you might need a bit more fat to smooth out the surface. Have a wide, non-metal spatula ready for flipping, and keep a plate nearby to slide the egg onto when it is done.
Pick the Best Eggs
Whenever possible, choose fresh free-range, pasture-raised, or organic eggs. And eggs have three grades: AA, A, and B. The grades are a sign of quality. USDA grade A eggs are fine and are the most widely available. Grade AA eggs are the highest quality, so they will be more expensive and might be challenging to find. Grade B will have defects.
Gather the ingredients.
Melt the butter in a nonstick skillet over medium-low heat.
Crack the egg into a small bowl or ramekin. When the butter is sizzling, slide the egg into the pan.
Cook the egg until the bottom is firm enough to flip easily.
Slide a spatula under the side of the egg with the yolk. Gently turn the egg over and let it cook for about 8 to 10 seconds longer.
Turn the egg back over.
Sprinkle the egg with salt and pepper and transfer it to a plate.
- Eggs Over Medium: Flip and let the top of the egg cook for 15 to 30 seconds, or until the yolk is thick and "jammy."
- Eggs Over Hard: Flip the egg and let the top cook for another minute or slightly longer, or until the yolk is fully cooked.