Over Easy Eggs
This post may contain affiliate links. See my disclosure policy.
Learn how to make over easy eggs featuring cooked egg whites and runny yolks. My step-by-step tutorial guarantees perfectly cooked eggs every time!
Everyone has their favorite way of cooking eggs, but I reckon the most delicious and satisfying way to cook them is over easy.
If you love a runny yolk and enjoy dipping your toast in it or adding it to avocado toast (like my family does!), this method is king!
In culinary school, we were taught that eggs are one of the best “test ingredients” for mastering heat control – just a few seconds too long and the yolk sets completely. That lesson stuck with me, and it’s why I tested this method with different pans, fats, AND cooking times until it came out foolproof. My trick? Using butter instead of oil. It melts slower, gives you a touch more control, and helps keep those yolks perfectly runny while the whites set.
What are over easy eggs?
Over easy eggs refer to how the egg is cooked, specifically the yolks. An over-easy egg would have cooked egg whites but completely runny yolks. They’re cooked on both sides; the egg is gently flipped, but the yolk stays soft, which is why they’re called “over easy.”
This style sits right before over medium eggs (slightly firmer yolks) and over hard eggs (fully cooked yolks).
Table of Contents
Why I love this recipe
- Completely foolproof. Besides flipping the egg to partially cook the other side, there is almost no work required (almost as easy as my air fryer soft boiled eggs).
- Quick and easy. From prep to plate, you can have perfectly cooked eggs in just two minutes.
- Cook multiple eggs at once. Unlike other ways of frying eggs, this method allows you to cook several eggs in one pan!
READER REVIEWS
★★★★★ – “Great recipe and instructions! It can be hard not to overcook an over-easy egg, but it turned out perfect! Thanks, Arman!” – Elaine
★★★★★ – “I finally nailed over easy eggs after following this step-by-step. My new go-to breakfast!” – Daniel
Ingredients needed
- Eggs. While any size works, I prefer large or extra-large ones because they take a little longer to cook, which means there is little risk of the yolks not being runny.
- Butter. I am a tried-and-true butter fan when it comes to frying eggs. It not only gives the eggs a richer flavor, but I find it cooks more slowly than olive oil, canola oil, vegetable oil, or any other cooking fat, which is perfect when you want the eggs cooked this way.
- Kosher salt and black pepper. To taste.
How to make over easy eggs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Assemble. Add butter to the pan over medium heat and melt before adding eggs. Crack the eggs.
Step 2- Cook the eggs. Season with salt, and allow the egg whites to cook without flipping, around 90 seconds.
Step 3- Cook. Once mostly set, flip, and cook for another 30 seconds.
Step 4- Season and serve. Now, transfer the eggs to a plate, season with pepper, and enjoy immediately.
Over easy vs. sunny side up eggs
Sunny side-up eggs don’t involve any flipping, whereas over easy eggs are flipped.
The white is cooked on both of them and they also both have a runny yolk.
Arman’s recipe tips
- Use a non-stick spatula. Compared to a metallic one, use the non-stick kind as there is little risk of the eggs breaking.
- Add more fat. If you notice the whites crisping up a little too quickly on the sides, I like to add a touch more butter (no more than a 1/4 of a teaspoon) to prevent any potential sticking.
- Patience is key. Don’t rush the process of cooking eggs this way. It may be a little more time-consuming than scrambling, but that is the key to having these cooked perfectly.
What pan is best?
I’ve tested this method of cooking eggs with almost any pan available and find a non-stick pan or skillet to be the best.
- Nonstick pan (Nonstick skillet). The most commonly used pan in the kitchen. I find this pan to cook the quickest and without needing extra butter or oil to cook batches, either.
- Cast iron skillet. I prefer using a cast iron pan if I’m cooking multiple eggs. This particular skillet gets hot fast but also maintains that heat for a long time.
Storage instructions
To store: Place leftovers in an airtight container and store in the fridge for up to 3 days.
To reheat: I prefer reheating the eggs in the microwave for 20-30 seconds but you can use a pan or skillet if you prefer.
Frequently asked questions
The egg whites are with or without crispy edges, but the yolks are runny with cooked layers or white over them. Check out my step-by-step video or photos for more visual examples.
Yes, over easy eggs are healthy because they contain fewer calories and saturated fats compared to fried eggs or scrambled eggs. One large egg contains approximately 70-80 calories, 6 grams of protein, and a rich source of vitamins such as A, D, and B12.
The eggs’ whites are completely cooked, so they are safe to eat. If you’re pregnant or have a weakened immune system, you may want to cook them closer to over medium so the yolks are less runny.
To flip the eggs, wait until the edges of the egg whites become crispy from clear white. Use a spatula, flip the egg, and cook the other side for 30 seconds. Always use a non-stick spatula so that remnants of the egg white won’t stick to it and the egg can be released easily. If your yolks keep breaking, let the whites set a little longer before flipping, and try sliding the spatula under in one smooth motion.
Over easy eggs are perfect for dipping toast, layering onto avocado toast, or sliding into a breakfast sandwich (or a sausage McMuffin). My family loves them alongside turkey sausage, air fryer turkey bacon, or on top of Chilaquiles Rojos. They are also great over rice bowls or fried rice.
Over Easy Eggs
Video
Ingredients
- 1 large egg
- 1/2 tablespoon butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Add butter to a non-stick pan and place it over medium heat. Swirl the pan around so the butter is distributed throughout.
- Add the egg to the pan and let it cook until the whites are mostly done, excluding around 1/2 an inch around the yolk.
- Using a non-stick spatula, carefully flip the egg over. Season with salt and pepper and let it cook for 30 seconds.
- Remove the egg from the pan and let it sit for a minute before serving.
Notes
Nutrition
Looking for the perfect egg recipe?
- Egg white omelette
- Sous vide egg bites
- Cottage cheese eggs
- Egg white bites
- Egg bites with cottage cheese
Originally published July 2022
Turned out great! Easy recipe to follow.
Such an easy recipe for eggs. I like eggs so much.
How do you keep them from spreading to far the white?Also I don’t have good luck flipping. Any suggestions?
Thank you
Hi Marie! Do you mean the white spreading out on the pan? If that’s the case- Crack the egg on one side (not in the center). For flipping, rubber spatula, and carefully move from one side, to the next and then gently flip 🙂
Great recipe and instructions! It can be hard not to overcook an over-easy egg, but it turned out perfect! Thanks, Arman!