How To Make Perfect Over-Easy Eggs

Achieve perfectly saucy eggs over easy every time.

Southern Living Over Easy Eggs on a plate with toast
Photo:

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
5 mins
Total Time:
5 mins
Servings:
1

Eggs are a tough culinary lesson to crack. Did you know that a chef’s toque (hat) has 100 pleats symbolizing the 100 ways a professional chef should know how to prepare an egg? A cornerstone of my culinary education, eggs are foundational ingredients in sauces, binders in batters, heroes of shiny golden pie crust, and so much more.

They also make a great breakfast, especially cooked softly so the globes of yolk crack when pierced, creating a sauce for crusty toast to sop up.

Learn how to make over-easy eggs so you can achieve that perfect, saucy yolk. (And remember: We've all broken some yolks in pursuit of the perfect over-easy egg.)

What Is An Over-Easy Egg?

Unlike their sunny-side up brethren, an over-easy egg is flipped mid-cook so both sides get some heat. It is pulled from the pan while the yolk is still runny, before it hits medium or hard consistency, but the whites stay in tact.

It's also called "over-easy" for a reason—be easy on it! Don't be tempted to overwork the whites and let them fully cook (always over low heat) before flipping. Flip your eggs too early, and there won't be enough of a cushion of egg white for the yolks to stay intact.

Ingredients for Over-Easy Eggs

We're keeping it simple with just four ingredients, putting all our focus on the technique of preparing these eggs. To make over-easy eggs, you'll need:

  • Large eggs: This recipe calls for two eggs, which we also find helps with keeping yolks snug and intact when flipping.
  • Salt and pepper: Season the egg and complement the taste of the runny yolk.
  • Butter: Greases the pan and adds a rich, buttery flavor to the eggs.
Southern Living Over-Easy Eggs ingredients

Caitlin Bensel; Food Stylist: Torie Cox

How To Cook An Over-Easy Egg

Similar to a sunny-side-up egg but flipped to cook the remaining side, over-easy eggs cook up in minutes. Full instructions are below, but here's a brief recap before you get started:

  • Step 1. Prepare the eggs: Crack the eggs into a small bowl or container.
  • Step 2. Melt butter: Melt butter in a skillet over medium-low.
  • Step 3. Add eggs to pan: Slide eggs into pan and sprinkle with a salt. Cook until whites are firm enough to flip. Gently flip and sprinkle with salt and pepper.
  • Step 4. Finish cooking: Cook until the bottom is just set, and slide onto a plate to serve.

Our Tips for the Best Over-Easy Eggs

A few important tips can go a long way when you're trying to perfect an over-easy egg:

  • Gather the essential components: A good pan, like a well-seasoned cast iron or nonstick skillet, isn't just recommended—it's necessary. You'll also need eggs and good old fashioned butter. You can use spray or oil if absolutely necessary, but butter (or bacon grease if you have some) adds a richer, nuttier flavor to the eggs.
  • Crack eggs into a small bowl: This step allows you to gently slide the eggs into the skillet once ready, which is gentler on the yolks and helps to keep them intact. (It also allows you to remove any pesky pieces of eggshell that make their way into the white of the egg when you crack it.)
  • Low and slow: Slide the eggs into the skillet gently once it is nicely heated up and the butter is melted. Let it cook low and slow. Do not be tempted to crank the egg up to high heat.
  • Flip: Once all the egg whites are firm but the yolk is still runny, use a long, flexible, wide spatula (such as a fish spatula) to gently flip the eggs. A flexible spatula allows you to control the flip, but is also forgiving and gentle with the soft, tender eggs.

Keep the heat low

You may be tempted to go straight to high heat to finish quickly, but low and slow wins the race with over-easy eggs. Higher heat may cause your whites to brown and the yolk to become too firm.

What To Serve With Over-Easy Eggs

Quick to prepare and the star of a satisfying meal, over-easy eggs are versatile enough to pair well with a variety of sides—particularly ones that can help soak up all that runny yolk.

Serve these eggs with toast, biscuits, or English muffins, as well as hash browns, breakfast potatoes, crispy bacon, or sausage. A side of fresh fruit, ripe avocado, sliced tomatoes, sautéed greens, a light salad, and other brunch favorites can help round out the meal.

More Simple Egg Recipes You'll Love

Breakfast is served! These hearty egg breakfast recipes are sure to please, whether you serve them for a weekday breakfast, or as part of a larger weekend brunch spread:

Editorial Contributions by Catherine Jessee and Katie Rosenhouse.

Ingredients

  • 2 large eggs

  • 1 Tbsp. butter

  • Pinch salt

  • Pinch ground black pepper

Directions

  1. Prepare the eggs:

    Crack the eggs into a ramekin, glass measuring cup, or custard dish to prevent any shell fragments from making it in the final dish.

    Southern Living Over Easy Eggs in a ramekin

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Melt butter:

    Heat butter in a small skillet over medium-low until melted.

    Southern Living Over-Easy Eggs butter melting in a small skillet

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Add eggs to pan:

    Slide eggs into the pan once the butter is melted. Dust with a pinch of salt.

    Southern Living Over Easy Eggs in a skillet dusted with salt

    Caitlin Bensel; Food Stylist: Torie Cox

    Cook until whites are firm enough (shifted from clear to opaque) to flip and the yolk is still runny, about 3 minutes.

    Southern Living Over-Easy Eggs ready to flip in pan

    Caitlin Bensel; Food Stylist: Torie Cox

    Using a flexible spatula, gently slide the turner under the egg, being careful not to pierce the yolk, and flip the eggs over. Dust with a pinch of salt and pepper.

    Southern Living Over-Easy Eggs flipped over and dusted with salt and pepper

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Finish cooking:

    Cook until the whites on the other side firm up, about 25 seconds. Gently slide from the pan onto a plate, and serve immediately.

    Southern Living Over Easy Eggs on a plate ready to eat with toast and coffee

    Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

  • Why are they called over-easy eggs?

    Similar to a sunny-side up egg, an over-easy egg is cooked until the white is set, then flipped and cooked briefly on the remaining side. Easy references the doneness of the yolk. You can also cook your egg "over-medium" or "over-hard."

  • Is a runny yolk safe to eat?

    That's a question that largely depends on who you're serving. Technically, runny yolks pose a risk for foodborne illnesses. If you're pregnant, young, elderly, or with a compromised immune system, it's probably something you want to avoid. But if you're okay with the risk, make sure your eggs are fresh and properly stored before using.

  • How do I prevent the yolks from breaking?

    Cook low and slow to give the whites time to set before flipping, then use a flexible spatula to confidently, but gently, flip the eggs in one smooth motion.

  • How do I prevent over-easy eggs from sticking to the pan?

    Preheat the pan and butter before adding the eggs to help prevent sticking.

Additional reporting by
Catherine Jessee
Catherine Jessee
Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more.
and
Katie Rosenhouse
Katie Rosenhouse
Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer.

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