To make over easy eggs with not too much oil is actually incredibly easy if you have a few of these tips down. This over easy eggs recipe will guide you through everything you need to know and even how to make these on a stainless steel pan without breaking or fuss. Learn TWO easy ways to make them!
Table of contents
As a Filipino, I ate eggs all the time growing up…and the best way was, over easy!
Today, I still eat eggs daily.
With that said, you can be sure that I have to make eggs a lot and I also try to vary the style in which I make them from jammy, soft boiled, hard boiled, scrambled, marinated with soy, and more.
I have TWO ways to help you make perfect over easy eggs, every time. You can choose which way you like best and go from there.
What Are Over Easy Eggs?
These eggs are a popular way of preparing fried eggs where the egg is cooked on both sides. So it’s almost like a sunny side up egg, but the white on top gets cooked through.
The term “over easy” refers to the method of flipping the egg and the desired doneness of the yolk.
Specifically, these eggys have a fully set white with a yolk that remains runny and just slightly thickened.
Keep reading…and you will see my TWO ways to make over easy eggs and that you don’t always have to flip the egg AND with less oil!
Characteristics
- White: Fully cooked and set
- Yolk: Runny, with a slightly thickened texture from minimal cooking on the second side
Get to know important Egg Terms to boost your shopping experience.
Ingredients
- Fresh eggs
- High-heat Oil or Butter (for frying) – Vegetable, Avocado, Coconut, or Ghee
- Salt and pepper (to taste)
Optional:
- Lawry’s Seasoning
- Furikake
- Sesame Seeds
- Chili Oil
Equipment Needed
- Skillet or frying pan – Any pan is fine but cooking with a stainless steel pan, cast iron, or carbon steel is very ideal.
- Spatula (preferably thin and flexible) – A very thin metal or silicone spatula is best to slide under the egg
- Pan lid (option 2 for making over easy eggs)
Instructions
Prepare the Pan:
- Place a non-stick skillet or frying pan on the stove over medium-low to medium heat. It is imperative to allow the pan to heat evenly FIRST. Use the water test for stainless steel.
- THEN, once the pan is evenly hot, you can now add a small amount of butter or oil (about 1 teaspoon per egg). Allow it to melt and coat the pan evenly. Be sure the temp of the pan is medium-low so the oil or butter doesn’t smoke.
CrackING:
- Crack the eggs one at a time into a small bowl to ensure the yolk remains intact, then gently slide each egg into the pan. Alternatively, you can crack the eggs directly into the pan if you’re confident in your egg-cracking skills.
- Be sure to drop the egg onto the pan slowly so it starts to set in a more uniform shape rather then spreading to far out all over the pan.
CookING:
- Let the eggs cook undisturbed until the whites are mostly set but still a bit runny on top, about 2-3 minutes. The edges should begin to look firm, and the bottom should be completely set. DO NOT move the egg. This way it will be non sticking, even in a stainless steel pan.
FlipPING or Steam the Top:
- Using a thin, flexible spatula, gently slide it under the egg. Carefully flip, without breaking the yolk. A quick and smooth motion works best to keep the yolk intact.
- Cook on the second side for about 15-30 seconds. This short cooking time will set the whites completely while leaving the yolk runny.
- OR add a teaspoon of water to the edge of the pan and quickly cover the pan with a lid. The steam will set the top of the egg without flipping, and without more oil adding to the egg. This is called basting.
- Remove the lid after a minute when the top has turned more opaque. You can even flip after this step to add a little fry to the top.
Serving:
- Season with salt and pepper to taste.
- Gently remove the eggs from the pan and serve immediately.
Best Tips
- Heat Control: Cooking over medium-low to medium heat ensures that the whites cook through without overcooking the yolk.
- Spatula Technique: Use a thin and flexible spatula to flip the eggs easily. Practice makes perfect, and a quick, confident flip helps keep the yolk intact.
- Fresh Eggs: These hold their shape better because the whites are more thick and viscose, making it easier to achieve a perfectly runny yolk and set whites.
- Pan Choice: A cast iron, carbon steel, or stainless steel is ideal. However, you can use a non stick skillet for a simple and fuss-free method every time.
How to Serve
Serve in a variety of ways, making them a versatile addition to any meal. Here are a few serving suggestions:
- Breakfast: Serve with white steamed rice or over toast.
- Sandwiches: Add to burgers and any sandwiches to elevate the depths of flavor.
- Vegetables: Serve over sautéed Shiitake mushrooms or grilled vegetables for a healthy dish.
- Salads: Top salads for a protein boost and a delicious runny yolk dressing.
- Rice and Grain Bowls: Place on kimchi rice, simple garlic fried rice, grain bowls, or even a salmon bowl to enhance texture and flavor.
Questions
How do I prevent the yolk from breaking when flipping?
Use a thin, flexible spatula and flip gently but quickly. Practicing the flipping motion can help improve your technique.
Can I make over easy eggs without flipping?
Yes, you can achieve similar results by adding a touch of water then covering the pan with a lid for a minute or so to cook the top of the egg without flipping. This method is sometimes referred to as “basting.” It’s less oil too!
What if I want the yolk less runny?
For a less runny yolk, cook the egg slightly longer on the second side, about 45 seconds to a minute. This results in “over medium” eggs, where the yolk is more set but still soft.
You will fall in love with the rich yolk center and firm outer texture. Remember to try it the two ways and find your favorite method.
Perfect Over Easy Eggs (TWO ways to make them Recipe)
Equipment
- 1 Skillet or frying pan
- 1 Spatula (preferably thin and flexible)
- 1 Pan lid (option 2 for making over easy eggs)
Ingredients
- 2 Fresh eggs
- 3 tsp High-heat Oil or Butter for frying – Vegetable, Avocado, Coconut, or Ghee
- 1 pinch Salt and pepper to taste
Instructions
Prepare the Pan:
- Place a non-stick skillet or frying pan on the stove over medium-low to medium heat. It is imperative to allow the pan to heat evenly FIRST. Use the water test for stainless steel.
- THEN, once the pan is evenly hot, you can now add a small amount of butter or oil (about 1 teaspoon per egg). Allow it to melt and coat the pan evenly. Be sure the temp of the pan is medium so the oil or butter doesn't smoke.3 tsp High-heat Oil or Butter
Crack the Eggs:
- Crack the eggs one at a time into a small bowl to ensure the yolk remains intact, then gently slide each egg into the pan. Alternatively, you can crack the eggs directly into the pan if you’re confident in your egg-cracking skills.2 Fresh eggs
- Be sure to drop the egg onto the pan slowly so it starts to set in a more uniform shape rather then spreading to far out all over the pan.
Cook the Eggs:
- Let the eggs cook undisturbed until the whites are mostly set but still a bit runny on top, about 2-3 minutes. The edges should begin to look firm, and the bottom should be completely set. DO NOT move the egg around. This way it will be non sticking, even in a stainless steel pan.
Flip the Eggs or Steam the Top:
- Using a thin, flexible spatula, gently slide it under the egg. Carefully flip the egg over without breaking the yolk. A quick and smooth motion works best to keep the yolk intact.
- Cook the egg on the second side for about 15-30 seconds. This short cooking time will set the whites completely while leaving the yolk runny.
- OR add a teaspoon of water to the edge of the pan and quickly cover the pan with a lid. The steam will set the top of the egg without flipping, and without more oil adding to the egg. This is called basting.
- Remove the lid after 40-60 seconds when the top has turned more opaque. You can even flip the egg after this step to add a little fry to the top.
Serve the Eggs:
- Season with salt and pepper to taste. Gently remove the eggs from the pan and serve immediately.1 pinch Salt and pepper
Notes
- Lawry’s Seasoning
- Furikake
- Sesame Seeds
- Chili Oil
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