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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!
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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!
Course Breakfast
Cuisine American
Keyword Over Medium Eggs
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 Eggs
Calories 73kcal
Author izzycooking

Ingredients

  • 2 eggs
  • butter or oil or cooking spray, enough to coat the bottom of your pan
  • salt and pepper to taste

Instructions

  • 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!

Notes

  • 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.

Nutrition

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