How-to make an over-easy egg
Learn how to make perfect over-easy eggs with crispy or smooth edges, tender whites, and a runny yolk. Whether you're cooking just one egg or a batch to top your favorite rice bowls, breakfast hash, or avocado toast, this step-by-step method will give you confidence so there's no more guessing or uninvited hard yolks and scrambled messes.
Servings: 1
Cost: 50 cents
Equipment
- 1 frying pan with lid —small to large depending on number of eggs.
- 1 spatula
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.
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