Over Easy Eggs

Ingredients

• 1 tablespoonunsalted butter (or other cooking oil or bacon grease)
• 2eggs
• to tastekosher salt
• to tasteblack pepper

Instructions

1. 1

   Melt the butter

   Warm a non-stick skillet or frying pan over medium-low heat. Add the butter and let it melt, tilting the pan to coat the surface; use at least a full tablespoon for each batch.

2. 2

   Crack in eggs

   When the butter starts to foam, crack the eggs into the pan carefully so the yolks stay intact. Season with salt and pepper.

3. 3

   Cook the whites

   Cook for 2 minutes, or until the whites begin to set and turn opaque while the yolks remain runny. The edges may start to crisp.

4. 4

   Flip and finish

   Carefully turn each egg with a spatula. Take the pan off direct heat and leave the eggs for 1 minute, then serve straight away.

What are over-easy eggs?

Over-easy eggs are fried eggs turned briefly so the tops of the whites cook while the yolks stay runny. They are a familiar American breakfast staple, often served with toast or bacon.

This version uses butter for a rich flavour and cooks the eggs gently before a short rest off the heat. That helps keep the yolks soft while the whites finish setting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 11g protein, 1g carbs, 20g fat.

The eggs provide most of the protein and some fat, while the tablespoon of butter contributes most of the remaining fat; the eggs contain only a small amount of carbohydrate. Pair the serving with fruit or wholemeal toast for a more rounded plate.

Choosing the cooking fat

Butter: Unsalted butter gives the eggs a savoury, rounded flavour and helps create browned, crisp edges. Let it foam before adding the eggs, but do not let it turn dark.

Alternatives: Cooking oil or bacon grease can be used instead. The recipe calls for a full tablespoon per batch so the pan surface is well coated.

Getting the flip right

Wait until the whites begin to set and turn opaque before reaching for the spatula. If the whites are still very loose, they are more likely to tear when turned.

Slide the spatula fully beneath each egg and turn it in one steady movement. Keeping the yolks intact is easier if you avoid nudging the eggs around while the first side cooks.

Reading the doneness

Whites: Cook for about 2 minutes, watching for whites that are mostly set and opaque. The edges may become crisp as the butter cooks around them.

Yolks: The aim is a warm, runny centre. After flipping, remove the pan from direct heat and let the eggs sit for 1 minute to finish gently.

Seasoning and serving

Season the eggs with kosher salt and black pepper after cracking them into the pan. Add both to taste, since the amount is not specified.

Serve immediately while the edges are crisp and the yolks are runny. Toast is useful for catching the yolk, and the eggs also work in a breakfast sandwich.

Keeping the yolks runny

The cooking time is short, so have the plate and any toast ready before the eggs go into the pan. This lets you serve them as soon as the final minute off the heat is over.

Use medium-low heat rather than rushing the first side over a hot pan. Gentle cooking gives the whites time to set without overcooking the yolks.

Recipe notes & tips

• Have your plate ready before you start, as the eggs are best served immediately.
• Use a non-stick pan to make turning the eggs easier.
• Keep the heat at medium-low so the butter does not brown too quickly.
• Crack the eggs gently into the pan to help keep the yolks whole.
• Wait for the whites to begin setting before flipping.

Variations

• Use bacon grease: Swap it for the butter for a savoury, smoky note.
• Try cooking oil: Use your preferred cooking oil in place of the butter.
• Add chilli: Sprinkle a little chilli alongside the salt and pepper.
• Serve on toast: Place the eggs on toast to catch the runny yolks.
• Make a sandwich: Layer the eggs into a breakfast sandwich and serve promptly.

Common mistakes to avoid

• Flipping too soon: Wait until the whites start to set and turn opaque so they are less likely to tear.
• Using too little fat: Use at least a full tablespoon per batch to coat the pan surface.
• Heating too aggressively: Keep the pan over medium-low heat to avoid browning the butter before the eggs cook.
• Breaking the yolks: Crack the eggs carefully into the pan and turn them gently with a spatula.
• Leaving them in the pan: Take the pan off direct heat after flipping and serve after the 1-minute rest.

How to store

These eggs are best eaten immediately, while the yolks are runny and the edges are crisp. If needed, refrigerate leftovers in a covered container and reheat gently in a pan, though the yolks will cook further.

Frequently asked questions