Food and Recipes Dairy Eggs How To Make Perfect Over-Easy Eggs Be the first to rate & review! Achieve perfectly saucy eggs over easy every time. By Carrie Honaker Carrie Honaker Carrie Honaker is a freelance writer and pastry chef specializing in food, wine, and travel. Using her background working in and owning restaurants, she provides insight into products and practices for the home cook. Southern Living's editorial guidelines Updated on August 2, 2024 Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 5 mins Total Time: 5 mins Servings: 1 Eggs are a tough culinary lesson to crack. Did you know that a chef’s toque (hat) has 100 pleats symbolizing the 100 ways a professional chef should know how to prepare an egg? A cornerstone of my culinary education, eggs are foundational ingredients in sauces, binders in batters, heroes of shiny golden pie crust, and so much more. They also make a great breakfast, especially cooked softly so the globes of yolk crack when pierced, creating a sauce for crusty toast to sop up. Learn how to make over-easy eggs so you can achieve that perfect, saucy yolk. (And remember: We've all broken some yolks in pursuit of the perfect over-easy egg.) 45 Egg Recipes To Make From Morning To Night What Is An Over-Easy Egg? Unlike their sunny-side up brethren, an over-easy egg is flipped mid-cook so both sides get some heat. It is pulled from the pan while the yolk is still runny, before it hits medium or hard consistency, but the whites stay in tact. It's also called "over-easy" for a reason—be easy on it! Don't be tempted to overwork the whites and let them fully cook (always over low heat) before flipping. Flip your eggs too early, and there won't be enough of a cushion of egg white for the yolks to stay intact. Ingredients for Over-Easy Eggs We're keeping it simple with just four ingredients, putting all our focus on the technique of preparing these eggs. To make over-easy eggs, you'll need: Large eggs: This recipe calls for two eggs, which we also find helps with keeping yolks snug and intact when flipping.Salt and pepper: Season the egg and complement the taste of the runny yolk.Butter: Greases the pan and adds a rich, buttery flavor to the eggs. Caitlin Bensel; Food Stylist: Torie Cox How To Cook An Over-Easy Egg Similar to a sunny-side-up egg but flipped to cook the remaining side, over-easy eggs cook up in minutes. Full instructions are below, but here's a brief recap before you get started: Step 1. Prepare the eggs: Crack the eggs into a small bowl or container.Step 2. Melt butter: Melt butter in a skillet over medium-low.Step 3. Add eggs to pan: Slide eggs into pan and sprinkle with a salt. Cook until whites are firm enough to flip. Gently flip and sprinkle with salt and pepper.Step 4. Finish cooking: Cook until the bottom is just set, and slide onto a plate to serve. Our Tips for the Best Over-Easy Eggs A few important tips can go a long way when you're trying to perfect an over-easy egg: Gather the essential components: A good pan, like a well-seasoned cast iron or nonstick skillet, isn't just recommended—it's necessary. You'll also need eggs and good old fashioned butter. You can use spray or oil if absolutely necessary, but butter (or bacon grease if you have some) adds a richer, nuttier flavor to the eggs. Crack eggs into a small bowl: This step allows you to gently slide the eggs into the skillet once ready, which is gentler on the yolks and helps to keep them intact. (It also allows you to remove any pesky pieces of eggshell that make their way into the white of the egg when you crack it.) Low and slow: Slide the eggs into the skillet gently once it is nicely heated up and the butter is melted. Let it cook low and slow. Do not be tempted to crank the egg up to high heat. Flip: Once all the egg whites are firm but the yolk is still runny, use a long, flexible, wide spatula (such as a fish spatula) to gently flip the eggs. A flexible spatula allows you to control the flip, but is also forgiving and gentle with the soft, tender eggs. Keep the heat low You may be tempted to go straight to high heat to finish quickly, but low and slow wins the race with over-easy eggs. Higher heat may cause your whites to brown and the yolk to become too firm. What To Serve With Over-Easy Eggs Quick to prepare and the star of a satisfying meal, over-easy eggs are versatile enough to pair well with a variety of sides—particularly ones that can help soak up all that runny yolk. Serve these eggs with toast, biscuits, or English muffins, as well as hash browns, breakfast potatoes, crispy bacon, or sausage. A side of fresh fruit, ripe avocado, sliced tomatoes, sautéed greens, a light salad, and other brunch favorites can help round out the meal. More Simple Egg Recipes You'll Love Breakfast is served! These hearty egg breakfast recipes are sure to please, whether you serve them for a weekday breakfast, or as part of a larger weekend brunch spread: Egg In A Biscuit Prosciutto Egg Cups Breakfast Egg Muffins The Best Scrambled Eggs Perfect Hard-Boiled Eggs Egg In A Hole The Ultimate Fried Egg Sandwich with BBQ Bacon Editorial Contributions by Catherine Jessee and Katie Rosenhouse. Ingredients 2 large eggs 1 Tbsp. butter Pinch salt Pinch ground black pepper Directions Prepare the eggs: Crack the eggs into a ramekin, glass measuring cup, or custard dish to prevent any shell fragments from making it in the final dish. Caitlin Bensel; Food Stylist: Torie Cox Melt butter: Heat butter in a small skillet over medium-low until melted. Caitlin Bensel; Food Stylist: Torie Cox Add eggs to pan: Slide eggs into the pan once the butter is melted. Dust with a pinch of salt. Caitlin Bensel; Food Stylist: Torie Cox Cook until whites are firm enough (shifted from clear to opaque) to flip and the yolk is still runny, about 3 minutes. Caitlin Bensel; Food Stylist: Torie Cox Using a flexible spatula, gently slide the turner under the egg, being careful not to pierce the yolk, and flip the eggs over. Dust with a pinch of salt and pepper. Caitlin Bensel; Food Stylist: Torie Cox Finish cooking: Cook until the whites on the other side firm up, about 25 seconds. Gently slide from the pan onto a plate, and serve immediately. Caitlin Bensel; Food Stylist: Torie Cox Frequently Asked Questions Why are they called over-easy eggs? Similar to a sunny-side up egg, an over-easy egg is cooked until the white is set, then flipped and cooked briefly on the remaining side. Easy references the doneness of the yolk. You can also cook your egg "over-medium" or "over-hard." Is a runny yolk safe to eat? That's a question that largely depends on who you're serving. Technically, runny yolks pose a risk for foodborne illnesses. If you're pregnant, young, elderly, or with a compromised immune system, it's probably something you want to avoid. But if you're okay with the risk, make sure your eggs are fresh and properly stored before using. How do I prevent the yolks from breaking? Cook low and slow to give the whites time to set before flipping, then use a flexible spatula to confidently, but gently, flip the eggs in one smooth motion. How do I prevent over-easy eggs from sticking to the pan? Preheat the pan and butter before adding the eggs to help prevent sticking. Rate It Print Additional reporting by Catherine Jessee Catherine Jessee Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, recipe tester, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more. learn more and Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more