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A simple, tried-and-true way to make super-finely-crusted eggs with super firm whites and super runny yolks every time.

Try This : Make a perfect Omelet Cups for breakfast

Although Sunny-side-Up Eggs and Over-easy Eggs get most of the attention, Over-medium Eggs have become my favorite in the last few years. Yes, the runny yolk is fun to see in pictures, but when it comes down to it, a jammy egg is where the fun is. Just as I prefer a jammy boiled egg to a hard boiled egg, I enjoy an over-medium fried egg. The yolk is cooked to a barely runny but still soft state.

If you’ve ever tried to bite into an over-medium sunny-side up or sunny-side up egg, you’ve probably tried the drippy mess that comes with it. The yolk doesn’t have enough room to actually bite into it, so it just sits on your plate or your lap.

Once you get used to eating over-medium eggs, you don’t have to limit yourself to just breakfast sandwiches. You can eat over-medium eggs in any of the following ways:

On a sandwich
On a burger
Over-medium eggs over pasta
In a rice and grain bowl

What Is an Over-Medium Egg ?

Name: Over-Medium Eggs Recipe
Prep time: 1 min
Cook time: 5 min
Total time: 6 min
Ingredients: 1 tablespoon vegetable or canola oil; 2 large eggs; Kosher salt or flaky salt; Freshly ground black pepper

An over-medium egg is slightly runnier than a runny, over-easy egg but not as firm as a well-boiled egg. An over-well egg has a firm, hard-boiled yolk, while an over-medium has a soft, runnier, yet brightly colored yolk. This is the perfect balance between a runnier, lightly runny egg yolk and a soft, lightly colored egg yolk. Think of it as the fried egg equivalent of a soft-boiled, jammy, over-well egg.

A Quick Guide To Different Fried Eggs.

Sunny-sizzling:

These eggs are fried with the yolk all the way through, never flipping, and the whites are fully set. The yolks are slightly runny.
Flipped:

The flip of the sunny-sizzling egg. The top is barely set, but the yolk is still runny.
Fried over medium:

The eggs are flipped and cooked for longer on both sides. The yolk is barely set but jammy.
Flipped over well:

The eggs are floured and cooked completely, until the yolk resembles the center of an egg that has been hard-boiled.

You Need To Choose The Right Pan

Nothing beats an egg in a nonstick pan. In fact, for me, eggs are so important that I keep a separate pan for them. Omelets, Fried Eggs, Scrambles, and so on.

A nonstick 8-inch pan is the perfect size for frying two fried eggs. However, you can also use a larger 10-inch pan to cook only two or even four fried eggs at once.

With a nonstick pan, your eggs will flip and slide right off the pan onto your plate.

If You’re Making Over-Medium Eggs, You Need To Consider a Few Tips

Once you’ve cooked a few batches of medium eggs, it’ll become second nature. But until then, here are a few things you can do to make sure you’re doing it right every time.

Heat the pan to medium-low. Before adding the egg, make sure it’s preheated so that the whites start cooking immediately. This will take around 2 minutes. Keep the heat at medium-low so that the whites don’t brown too much, and the yolk stays evenly bright and jiggly all the way through, without either side being overcooked. You don’t need to increase the heat to speed up the cooking process.

Flip the eggs before they’ve completely set. Allow the whites to cook undamaged until they’re mostly transparent and set, except for about an inch around the yolk. This will take about 2 minutes on one side of the pan, then flip and cook the other side for about another 2 minutes. Follow this timer and you’ll have an egg that’s perfectly over-medium in color and cooked all the way through.

Place the yolk in the center of the spatula.

and slide the egg under it one at a time. This will ensure a nice, even flip without breaking the yolk.

Don’t beat around the bush.

In fact, fried eggs almost cook on their own. All you have to do is flip them once, and that’s it.

How do you know if an egg is over medium?

Before taking the yolk out of the pan, lightly pinch the top of the egg. If there’s a bit of give but it’s not hard, the egg is done. If it’s very soft, continue frying the egg. With trial and error, you’ll eventually develop a radar that will tell you when an egg is over-medium without cutting into it first.

Over-Medium Eggs Recipe

How to Make Over-Medium Eggs Recipe

Print Recipe Pin Recipe

Prep Time 1

Cook Time 5

Total Time 6

Course Breakfast

Cuisine American, Chinese, French, Indian, Italian, Japanese, korean, Mediterranean, Mexican

Servings 1

Calories 148 kcal

Equipment

8 or 10 -inch nonstick pan
Flat spatula

Ingredients

1 tablespoon vegetable or canola oil
2 large eggs
Kosher salt or flaky salt
Freshly ground black pepper

Instructions

Place 1/4 cup of canola oil in a large nonstick pan (8 or 10-inch) and heat up to medium-low heat. Shimmer for about 2 minutes. Flip the pan to spread the oil evenly.
Heat the eggs. Gently crack two large eggs into the center of the pan, on opposite sides. Sprinkle with a small amount of kosher (or flaky) salt and grind a small amount of freshly grated black pepper. Lower the heat to medium-low and allow the eggs to cook, uncovered, for about 2 minutes. The whites will be mostly cooked through and set, except for about 1/2 inch around the yolk.
2. Flip the eggs. Cut and separate the eggs if necessary with a flat spatula. Slide the spatula under an egg, making sure it’s in the center of the yolk, then flip the egg. Repeat with the other egg. Season with a pinch of kosher salt, and a grind of pepper.
Once the eggs are cooked through, continue cooking for about 2 more minutes. Once the whites are cooked through and the yolk is jammy, gently slide the eggs on to a plate. Serve immediately.