How To Make Perfect Over-Easy Eggs
Mastering over-easy eggs means smooth, fully cooked whites and rich, runny yolks. With a few simple tips, you’ll make breakfast perfection every time!
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 2 Large Eggs
- ⅛ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
- 2 Slice White Sourdough Bread Optional
- 1 Avocado Optional
Instructions
- Toast the sourdough bread to your liking (Optional).
- Slice the avocado, add the sliced avocado on top of the toast, and season lightly with salt and pepper if desired (Optional). Set aside.
- Place a nonstick skillet over medium heat. Add the extra virgin olive oil to the pan and let it heat until it shimmers.
- Crack a large egg into the skillet carefully to keep the yolks intact. Cook for 1 & ½ minutes or until the whites are mostly set, but the yolks are still runny.
- Gently slide a spatula under each egg and flip it carefully to avoid breaking the yolk. Cook for another 10-15 seconds for a soft yolk, or up to 30 seconds for a firmer yolk.
- Sprinkle the egg with sea salt and black pepper.
- Place the egg on top of the toasted slice.
- Repeat the same process to make the second over easy egg.
- Serve the eggs hot, with or without the optional toast and avocado. Add an extra pinch of black pepper if desired. Enjoy the perfect over-easy eggs!
Notes
Pick Fresh Eggs: Fresh eggs make life easier, they hold their shape with firm whites and a centered yolk.
Use the Right Pan: A nonstick skillet is your best friend here, or try a well-seasoned cast iron.
Preheat Properly: Warm your pan on medium until the oil shimmers (but doesn’t smoke) for even cooking and no sticking.
Flip Like a Pro: A wide, thin spatula works wonders, go slow and steady to keep that yolk intact. Nervous? Practice with bread first!
Timing is Everything: For runny yolks, cook for just 10-15 seconds after flipping. Want them firmer? Go for about 30 seconds.
Season Smartly: Add salt and pepper after cooking to keep your eggs perfectly moist.
Be Ready: Get your toast and avocado prepped before you start so those eggs can hit the plate while they’re still hot.
Nutrition
Calories: 460kcal | Carbohydrates: 42g | Protein: 14g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 600mg | Potassium: 625mg | Fiber: 8g | Sugar: 4g | Vitamin A: 385IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 4mg