How to Make Over-Medium Eggs
Over-medium eggs are a beautiful thing. The whites are just firm enough on the outside to hold a slightly runny, golden yolk that oozes deliciousness. And with a few tips, you too can learn how to fry an over-medium egg perfectly every time! It takes only 5 minutes and it’s so easy to make!
Servings 2 Eggs
- 2 eggs
- butter or oil or cooking spray, enough to coat the bottom of your pan
- salt and pepper to taste
Heat a non-stick pan over medium heat. (You may need to try a few times to find the right temperature, and it’s better to keep the temperature slightly lower.)
Add butter or oil, and coat the pan evenly. It’s very important to make sure the pan is well-oiled so that the eggs don’t stick. (Spread the butter with a spatula if necessary.)
Crack the egg into a small bowl or ramekin. (This is optional but it can help the yolk to stay in the middle of the white.)
Once the butter is melted, add the egg into the pan gently.
Season with salt and pepper to taste.
Cook the eggs on the first side for about 3-4 minutes until the white is set and the corners just begin to curl.
Flip the egg gently using a thin non-stick spatula. (Make sure the spatula is all the way under the yolk.)
Cook for about 2 minutes, and flip once more. Serve warm and enjoy!
- How to cook an over-medium egg without flipping? Follow the first 6 steps above. When the egg whites are mostly set, lower the heat and pour 2 tablespoons of water (1 tbsp per egg) into the edge of the pan. Cover with a tight fitting lid. Cook for about 3-4 minutes until there is a thin white film forming on top, and the yolk becomes slightly runny. This technique is called basting eggs.
Calories: 73kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 72mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg