9 Tips for Making Perfect Over-Easy Eggs

9 Tips for Making Perfect Over-Easy Eggs

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Frying eggs can be a tricky business, which is why we’ve created this list of tricks to make the business a tad easier.

The fundamentals of turning over-difficult eggs into over easy eggs are the following: the right pan, the right eggs, butter, a spatula that fits the job, and a bit of dexterity.

There’s a bit more to it, of course, which is why this handy list walks you through the entire process.

1. Pick the Right Pan

The trick to over easy eggs is using the right pan. While it’s possible to use a cast-iron pan, that thing better be the most well-seasoned cast-iron pan in existence, and the one using it needs to be a pro.

The easiest method is simply using a non-stick pan with sloped sides. This not only makes it easier to flip the eggs during the cooking process but allows you to remove the eggs from the pan when you serve them.

Both are delicate processes with a high chance of yolk-breakage – using the right pan can lower your odds of having to call a mulligan.

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2. Use Fresh Eggs

Not only will fresh eggs taste better, they’re actually more likely to stay together and have the elasticity to move around without crumbling to bits. And since over-easy requires some careful flipping, a little help in the yolk-durability department can work wonders for making the best over-easy eggs you can.

3. Keep the Heat Under Control

Eggs cook fast – if you turn your head or blink you could over-cook them. Keeping the heat at a steady medium-level ensures that the eggs will cook evenly.

Make sure to heat the pan before you put the eggs in. Oh, an include plenty of butter, too. Speaking of butter . . .

4. You Can’t Use Enough Butter

Butter butter butter. Throw as much of it in the pan as your doctor allows. All fried eggs need a heaping helping of lubrication, of course, but unlike sunny-side up, over-easy needs to flip. And there needs to be enough butter in the pan after the flip to protect the delicate yolk.

If you can’t or don’t eat butter, olive oil can work. Just make sure you have enough in the pan for the entire process.

5. Crack the Eggs in a Separate Dish

This bit is tricky – dropping the eggs right into the hot pan can cause all kinds of problems. Instead, crack them into a separate cup or dish and pour them in the dead center of the pan when you’re ready.

6. Use a Spatula with Some Give

Did I mention flipping over easy eggs is a delicate process?

Pick a thin spatula with some wiggle to it. The more flexible, the better. You’ll need something thin to slide under the egg for flipping and serving, and a flexible handle cushions the egg during the process. It also gives you a little more wiggle-room to scrap the side of the pan.

It’s not necessary to get the egg all the way situated on top of the spatula – as long as the spatula is supporting the yolk, at least, you can flip without trouble.

When you flip it from yolks-down back to yolks-up, remember the process is over more delicate because the yolk will be taking most of the weight.

They even make spatulas designed specifically for delicate operations like cooking eggs and fish.

7. Season Both Sides

First, after you pour the eggs into the heated pan, sprinkle the top with salt (and/or pepper). Then, once you’ve flipped the eggs – see below for more tips on that – season the back of the eggs too. Don’t go crazy, but a little sprinkle can really make over easy eggs pop.

8. Knowing When to Flip is Key

The white should be all the way cooked through before you flip. Take a look at the white closest to the yolk. If there’s any clear ring left, just wait until it’s white all of the ways from the edge of the egg to the yolk.

Another good trick is to wiggle the pan slightly. If the yolk is ready to be flipped, it won’t jiggle too much and will appear firm (but not burned).

9. Don’t Flip Over Easy Eggs For Too Long

If you flip the eggs for too long, they’ll be a flop.

When you do flip them, you’ll only need to keep them face-down for less than 10 seconds. Anything beyond that will turn the yolk into a hardened nub. Actually, it will turn them into “over-hard” eggs, which some people like.

Those people are weird.

After the 10 seconds have passed, flip the egg yolk-up again and – carefully – transfer the egg to the plate and serve right away.

Eat and Enjoy

Now you should have some delicious over easy eggs that aren’t burned, broken, or hard. They should still have a bit of creamy yellow yolk ready to burst onto the plate and get mopped up by a convenient carb of your choice.

Good luck, and bon appetit!

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