Perfect Over Easy Eggs

Perfect over easy eggs have fully cooked whites and soft, runny yolks. This simple stovetop method takes just minutes and is an easy way to make a classic breakfast at home.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 2

Total Time 7

Ingredients

▢ 1 tablespoon extra virgin olive oil
▢ 2 large eggs
▢ ⅛ teaspoon sea salt
▢ ⅛ teaspoon black pepper
▢ 2 slice sourdough bread toasted, optional
▢ 1 avocado sliced, optional

Instructions

Toast the sourdough bread to your liking. If using avocado, arrange the slices on the toast and season lightly with a little salt and black pepper.
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until shimmering.
Crack 2 large eggs into the skillet and cook for about 1½ minutes, or until the whites are mostly set and opaque.
Carefully slide a spatula under each egg and gently flip. Cook for 10–15 seconds for a runny yolk or slightly longer for a firmer yolk.
Season with ⅛ teaspoon sea salt and ⅛ teaspoon black pepper.
Place the eggs on the prepared toast, if using, and serve immediately.

Notes

Fresh Eggs Work Best: I like using fresh eggs because they hold their shape better in the pan and make the finished eggs look neater.

Wait Before Flipping: I always let the whites turn fully opaque before flipping, so the egg is easier to lift without breaking the yolk.

Use a Nonstick Skillet: I find a nonstick skillet makes this recipe much less stressful, especially when flipping the eggs.

Keep the Second Side Short: For a runny yolk, I only cook the flipped side for a few seconds. Even a little longer can make the yolk thicker.

Serve Them Right Away: I like serving over-easy eggs as soon as they come out of the pan, while the yolk is still warm and soft.

Nutrition