Over Medium Eggs

Ingredients

• 14 g (1 tablespoon)unsalted butter (or other cooking oil or bacon grease)
• 2eggs
• to tastekosher salt
• to tasteblack pepper

Instructions

1. 1

   Warm the pan

   Set a non-stick skillet or frying pan over medium-low heat. Add the butter and let it melt, tilting the pan to coat its surface.

2. 2

   Add the eggs

   When the butter starts to foam, crack the eggs straight into the pan, or crack them into a small bowl and gently tip them in. Season with salt and pepper.

3. 3

   Set the whites

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

4. 4

   Flip and finish

   When the whites are set and the edges begin to crisp, carefully turn each egg with a spatula. Cook for 1 to 2 minutes more, until the yolks feel firm but have not broken.

What are over-medium eggs?

Over-medium eggs are fried eggs that are flipped and cooked until the yolks are set but still soft in the centre. The term is common in American-style breakfast cooking, where fried eggs are often ordered by how thoroughly the yolks are cooked.

This version keeps the process simple: a moderately gentle start sets the whites, then a brief second side firms the yolks without drying them out.

Nutrition and macros by portion

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

Most of the protein comes from the eggs, while the butter supplies most of the fat; the eggs contribute very little carbohydrate. Pair the serving with fruit or wholemeal toast for a more rounded plate.

Choose a suitable fat

Butter: Unsalted butter gives the eggs a rich flavour and helps the edges brown. Let it melt and coat the pan before adding the eggs.

Alternatives: Cooking oil or bacon grease can stand in for butter. Use the same amount and make sure the pan surface is coated.

Make the flip easier

Pan space: A non-stick skillet gives the whites room to release and makes turning less awkward. If the eggs are crowded, their edges can run together.

Spatula: Wait until the whites are set and the edges are beginning to crisp, then slide the spatula fully underneath each egg before turning.

Read the doneness cues

Whites: After about 2 minutes, look for whites that have become opaque and mostly set. The yolks should still look runny before the flip.

Yolks: After another 1 to 2 minutes, the yolks should feel firm to a gentle touch while remaining intact. Cooking time can vary slightly with the pan and the eggs.

Keep the heat controlled

Medium-low heat gives the whites time to cook before the butter browns too quickly. If the edges darken before the whites are set, lower the heat.

Stay nearby: The eggs cook in just a few minutes, so have the spatula and seasoning ready before they go into the pan.

Serve them simply

Toast: Serve the eggs with toast to catch any soft yolk and make a more substantial breakfast.

Sides: Add fruit, tomatoes or sautéed greens alongside. Season with a little extra pepper just before serving if you like.

Recipe notes & tips

• Use a non-stick pan to help the eggs release cleanly when you flip them.
• Crack the eggs into a small bowl first if you want to lower them gently into the pan.
• Wait for the butter to foam before adding the eggs.
• Slide the spatula underneath the whole egg before turning to help keep the yolk intact.
• Serve promptly for the best contrast between crisp edges and soft yolks.

Variations

• Use olive oil: Swap it for the butter for a different savoury flavour.
• Try bacon grease: Use it in place of the butter for a smoky note.
• Add herbs: Finish with chopped chives or parsley after cooking.
• Bring the heat: Add a pinch of chilli flakes with the salt and pepper.
• Serve on toast: Place the eggs over toasted bread for a simple breakfast.

Common mistakes to avoid

• Pan too hot: The butter can brown before the whites set; reduce the heat to medium-low.
• Flipping too soon: Loose whites are harder to turn; wait until they are opaque and set.
• Rushing the flip: A partly supported egg can break; slide the spatula fully underneath first.
• Cooking too long: The yolks can become dry; check them after 1 minute on the second side.
• Crowding the pan: Eggs can merge and be difficult to turn; leave space around each one.

How to store

For best texture, eat the eggs straight away. If needed, refrigerate leftovers in a covered container and use within 3 to 4 days; reheat gently in a covered pan over low heat until hot, noting that the yolk will firm further.

Frequently asked questions