how to make over-easy eggs
This post is for me and all you over-easy egg lovers. Until recently, the latter camp did not include me. I spent my first 35 years doing everything I could to avoid runny eggs. It was a texture thing. Despite this fact, I ended up eating the Thai noodle dish (with an egg on top) at the Blackbird a few years back, and everything changed.
Now now, if you want over-hard eggs, then, by all means, read on and skip the recipe at the end. If you are like me and it also helps you to learn about what not to do, then consider this our reversed how-to.
HOW TO WRECK OVER EASY EGGS:
1. Walk away from your frying pan. Heck, go ahead and walk outside for a bit to visit with your dinner guests. Do that, and you will have yourself some nice hard egg yolks by the time you return.
2. Leave the lid on for ten seconds longer than your timer tells you to. You will have jiggle free eggs in ten seconds flat.
3. When you peek and see your perfect over-easy eggs sitting there glowing at you, put the lid back on until it’s time to eat. Yep, your yolks will be hard when you lift that lid again, I promise.
However, if you want over-easy eggs that are just cooked and liquid gold, do this instead:
How-to make an over-easy egg
Ingredients
- 1 egg —This method works for one egg or a few at a time—just be sure your pan has enough space, enough oil, and that you add water for each egg
- 1 small cup of water with tablespoon
- 1 tablespoon oil or clarified butter
Instructions
- Set out all your tools and ingredients before you begin: water to splash, lid to cover the pan, spatula, oil or clarified butter/ghee, and a plate to set your cooked egg on.
- Heat your dry pan over medium-high for 30–60 seconds. Then add fat and heat again until the oil or ghee moves quickly across the surface or a sprinkle of water sizzles.
- First, crack your egg into a small dish. Then, gently pour it into the hot pan.
- Right after the egg hits the pan, turn the heat to medium. Let the egg cook just until the translucent egg white turns opaque.
- Splash a tablespoon of water per egg over and around each egg.
- Immediately cover your pan with a lid and set a time for 1 minute to steam.
- When your minute is up, remove your egg from the pan immediately so it doesn’t cook further.
TIP
- More eggs at once? Add a bit more oil and 1 tablespoon of water per egg.
- If the egg sticks to the pan, splash a little more water around the edges and release with a thin, firm spatula.
Equipment
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Nutrition
I repeat. DO NOT LEAVE EGGS IN PAN TO REST. AND FOR THE LOVE OF YOUR EGGS, DO NOT PUT THE LID BACK ON.
But if and when you do, it’s bound to happen; I’m pretty sure some gracious dinner guest or family member will eat it anyways.
And by dinner, I do mean over-easy eggs for dinner. Stay tuned!
~H
Last Updated on June 15, 2022 by Heather Bursch
I love this and I love you! Thanks for breaking it down. As much as I love eating them, I still haven’t gotten this right. We have long been calling these “prefect eggs” but only Ben can currently make them. My turn to learn!
It seriously took me so long to just “lock this down” as you would say. 😉 And many thanks to you, had you never introduced me to our beloved noodle dish, I would not have opened my eyes to the over-easy egg. Love ya!