How to Cook Over Easy Eggs Perfectly Everytime

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Getting back to basics with this recipe. The first thing I learn how to cook when I was young, around 7 or 8 years old, was eggs. There are so many ways to cook eggs, scrambled, sunny-side-up eggs, poached, omelet, over easy, etc. Sunny-side-up was always my favorite when I was younger, now it is over easy eggs for sure. So in this easy egg recipe, I will show you how to cook over easy eggs perfectly every time. Let’s get started!

Ingredients and Equipment

To cook over-easy eggs, you need just a few ingredients and tools.

• Eggs – If you remember to, remove the fresh eggs from the fridge 15 minutes before you want to cook them; if not, don’t worry about it. Room temperature eggs cook a little nicer.
• Salt and pepper
• Oil or butter – I use unsalted butter or olive oil. Bacon grease is also great, especially if you are cooking bacon to go with the eggs.
• Good nonstick pan. I love my new Ceramic Nonstick GreenPan. Nonstick ceramic pans are awesome.

How to cook over easy eggs at home

Begin by preheating your nonstick pan. Use a low heat that is between medium low to medium heat, on my burner on my oven, it is a number 4. Don’t use really high heat. Not looking for a ton of sizzle like you get when doing traditional fried eggs. The slower, longer approach is better for eggs over-easy.

Add a bit of olive oil, coconut oil, avocado oil, lard, or butter to the pan. 2 to 3 tsp is enough, depending on how “nonstick” your pan is. Allow the oil to heat up for a minute or two.

Now crack the egg and place the egg in the nonstick-pan. You can also crack the egg in a bowl first, just in case you get any shells, it is easier to get them out.

Allow the egg to gently cook for a couple of minutes until the egg whites are mostly cooked. There will be just a little bit of translucent egg white left near the yolk when it is ready to be flipped.

Run your turner/spatula under the egg and flip it over gently, don’t use too much force, haha, you will probably break the yolk.

Alternatively, add a bit of water to the pan as well, and spoon it onto the top of the egg yolk. This will cook it. OR add a lid to the pan. While this does cook the top, it doesn’t cook the same as flipping it and frying it does. But the difference is not much. Do whatever is easiest for you, but the term “Over-Easy Eggs” comes from flipping a sunny-side-up egg over and then cooking the top of the yolk for a few seconds.

After you flip the egg over, allow it to cook for 20 to 25 seconds; you don’t need much time. If you go too long the yolk may not be as runny as you want it.

Use your turner again and get the egg and flip it back over onto a plate, yolk side up.

Season those eggs

Add salt and pepper on top, if you like, or any other seasonings that you may want.

Here is an example of two over-easy eggs, one that was only cooked 15 seconds after the flip, and the other that was cooked 25 seconds after. Both are runny, but one has a little thicker film over the top. If you don’t want a very runny yolk, then cook it longer on the yolk side until it barely wobbles when pressed gently.

Time to serve those over easy eggs up! Eat them as is or on top of avocado toast, with hashbrowns and crispy bacon, on top of a burger, or in a breakfast sandwich, etc. Enjoy!

Do you like this over easy eggs recipe? If so, let me know in the comments!