Over Medium Eggs

Learn how to make perfect over medium eggs with my tried and tested method. Ready in just 3 minutes, they seriously taste like the ones you’d find at any good cafe or restaurant.

If you love your eggs like I do, add my over hard eggs, over easy eggs, air fryer soft boiled eggs, and egg white omelette to your rotation.

What could be a better breakfast besides perfectly cooked over medium eggs?

I adore my eggs this way because the completely cooked egg white and the partially cooked yolk are just perfect for dipping my toast in.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to cook over medium eggs
4. Arman’s recipe tips
5. Storage instructions
6. Frequently Asked Questions
7. More savory breakfast ideas
8. Over Medium Eggs (Recipe Card)

Why I love this recipe

• Perfect every time. Seriously, it’s almost impossible to mess this recipe up.
• Quick and easy. From prep to plate, these eggs cook up in just three minutes.
• The gold standard of eggs. Eggs over medium are the ‘ideal’ in terms of fried eggs and the kind you’d get at any cafe or restaurant.

Ingredients needed

• Eggs. I typically only buy large or extra-large eggs, as those are the best for this cooking method because there is little risk of overcooking.
• Butter. When cooking any eggs, butter is always the preferred fat over popular cooking oils, like olive oil, vegetable oil, or bacon grease. Not only does it cook more evenly, it also add a subtle richness to them.
• Kosher salt and black pepper. Non-negotiable seasoning for eggs. 

How to cook over medium 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- Coat the pan with butter, ensuring the full surface is covered.

Step 2- Cook: Add eggs directly to the pan or crack in a small bowl if you want to keep the yolk in the middle of the egg. Season the eggs with salt and pepper then cook them until the whites are set. Flip and cook the other side for 2 minutes.

Arman’s recipe tips

• Room temperature eggs. This might sound like such an obvious tip, but you’d be surprised with how many people cook eggs directly from the refrigerator. Just be sure to let the eggs sit at room temperature for at least 30 minutes before cooking. 
• Use fresh eggs. ALWAYS check the use-by date because you’d be surprised at how long some cartons have been sitting in the grocery store for.  
• Use the right spatula. While metallic spatulas are more durable, non-stick ones are the best for cooking and flipping eggs. They are more fragile, and the non-stick surface is easier to grip (which is super handy when flipping the eggs!).
• Add more butter. Depending on the pan you use, you might notice the whites start to crisp up slightly. If I’m using a cast iron skillet or heavy-duty pan, I often add a little extra butter to ensure there is no risk of the eggs sticking to the bottom. 
• Cast iron and non-stick skillets are best for cooking any kind of egg because they remain hot for a long time and heat up quickly. Avoid using a stainless steel pan, as these are always prone to eggs sticking. 

Storage instructions

To store: Place leftovers in an airtight container and store them in the fridge for up to three days. 

To reheat: The best way to reheat these particular eggs are in the microwave with a paper towel on top. If you use a skillet again, do not add any oil and turn several times to prevent overcooking.

Frequently Asked Questions

More savory breakfast ideas

• Crustless quiche
• Spinach frittata
• Breakfast casserole
• Sous vide egg bites
• Chilaquiles Rojos
• Microwave hard boiled eggs
• Spinach feta wrap
• Cottage cheese eggs
• Or any of these savory breakfast recipes

Originally published July 2022, updated and republished June 2024