Over Easy Egg
Master the classic over easy egg with a perfectly runny yolk and fully set whites. Simple technique for breakfast perfection.
Ingredients
- 1Large Eggs1-2 high-quality, large eggs (farm-fresh preferred)
- 2Butter1-2 teaspoons butter (or avocado oil, olive oil, bacon grease)
- 3Kosher SaltPinch of kosher salt
- 4Black PepperFreshly ground black pepper to taste
Instructions
- 1
In a nonstick skillet or cast iron pan, melt the butter over medium-low heat (around 2.5-3 on a scale of 1-10) for about 2 minutes.
- 2
Crack the egg on a flat surface and gently open it over the pan, ensuring the yolk doesn't break. Alternatively, break the egg into a small bowl before pouring it into the pan.
- 3
Let the egg cook for 1-2 minutes, until the white is almost fully set but the yolk remains liquid.
- 4
Using a thin, wide spatula, slide it gently under the edges of the egg, making sure to get under the yolk. In one smooth motion, quickly but gently flip the egg over.
- 5
Cook for 30 seconds to 1 minute on the second side until the whites are opaque and cooked through, while keeping the yolk runny.
- 6
Season with a pinch of kosher salt and freshly ground black pepper. Serve immediately while hot.
Helpful Links
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