Making a breakfast of over-easy eggs might seem straightforward—just crack them into a pan and flip them when ready. But achieving perfectly set whites with runny, intact yolks can be a bit tricky.
Frying up perfect over-easy eggs is quite manageable, even before your first cup of coffee, as long as you follow a few essential tips. Here’s how to get it right.
Unlike sunny-side-up eggs, which are only cooked on one side, over-easy eggs are flipped so they cook on both sides. The term "easy" refers to the yolk's doneness, meaning it remains runny, though you can cook them longer for “over medium” or “over hard” yolks if preferred.
Melt the butter. Heat 1 tablespoon of unsalted butter in a small nonstick frying pan over medium heat, tilting the pan to coat the bottom evenly with the melted butter.
Add the eggs and season. Crack 2 large eggs into the pan and season with kosher salt.
Cook until the whites are nearly set. Let the eggs cook undisturbed until the whites are almost fully set and opaque, except for a small 1/2-inch area around the yolks, which should take about 2 minutes.
Flip the eggs carefully. If needed, use the edge of a flat spatula to gently separate the eggs. Slide the spatula under one egg, ensuring it is centered under the yolk, and carefully flip it. Repeat with the second egg.
Season and finish cooking. Sprinkle the eggs with black pepper and cook until the whites are completely set, about 30 seconds more. Gently slide the eggs onto a plate.
(over easy eggs,over easy eggs)
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
