⏤ The Recipe
Over Medium Eggs.
Learnhow to make eggs over mediumwith firm whites and a slightly set, runny yolk for a quick, classic breakfast.
Prep
2m
Cook
4m
Total
6m
Serves
1
⏤ The Story
Learnhow to make eggs over mediumwith firm whites and a slightly set, runny yolk for a quick, classic breakfast.
Over medium eggs are a timeless, classic breakfast that I can usually count on when serving a crowd. Quick to make, they’re perfect for pairing with an English muffin or toast. Plus, thanks to the use of butter instead of oil, my version has a slightly richer taste than most. With my tips and tricks, you’ll learn how to fry eggs like a pro!
See the recipe card below for the complete ingredients list and instructions.
My favorite way to serve these eggs is with lots of chili oil or chili crisp on top. However, they’re also great with options like:
⏤ The Method
Step by step.
- 1
Heat a small nonstick skillet over medium heat, and add the butter, allowing it to melt.
- 2
Once the butter is lightly sizzling, crack the egg into the skillet, and season with salt and pepper.
- 3
Baste the egg with any excess butter to help cook the top egg whites.
- 4
Cook for two to three minutes, or until the edges of the egg turn lacy and golden brown. Then, gently turn the egg with a silicone spatula, and cook for one to two minutes or until the egg yolk is slightly firm, but still a bit soft.
- 5
Remove the pan from the heat and transfer to a plate to serve.
⏤ Chef's Notes
*Use fresh eggs for the best results. To test your eggs’ freshness, place them in a bowl of water. Fresh eggs sink, and older eggs float.Storage:Technically, you can store eggs over medium for up to three days, but I don’t recommend it. According to theFDA, cooked eggs should be reheated to 165°F before serving. This causes the yolk to become hard and results in rubbery whites.
⏤ Cook Next
