Perfect Over Medium Eggs

two over medium eggs on a plate with toast

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Make the perfect over-medium egg every single time. The egg is fried, flipped and cooked on both sides until it's just barely runny, but still jammy on the inside. It's the perfect texture egg for toast and sandwiches. Follow my step-by-step instructions, with tips for flipping, to make perfect eggs every time.

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Prep Time0

Cook Time5

Total Time5

Servings: serving

Author: Molly Thompson

INGREDIENTS

1 Tablespoon avocado oil, olive oil, butter, or vegetable oil
2 large eggs
Kosher salt and black pepper to taste

INSTRUCTIONS

Heat the oil in a medium nonstick skillet over medium heat until shimmering, about 2 minutes. Tilt the pan to spread the oil evenly.
Crack each large egg into separate sides of the skillet. Season them right away with a pinch of salt and black pepper. Reduce the heat to medium-low and cook, without moving, for 2 minutes, until the egg whites are mostly cooked, except for a small ring around the yolk.
Use the edge of a flat spatula to separate the egg whites if needed. Slide the spatula under the side of the egg the yolk is closest to so that the yolk is positioned in the center of the spatula. Carefully flip the egg in one smooth motion. Repeat with the other egg and season both with more salt and pepper.
Continue to cook for another 1-2 minutes, until the egg whites are set and the eggs are jammy. The egg yolk should have a little give, but won’t feel completely soft. Carefully slide the eggs to a plate and serve right away.

Recipe Equipment

Nonstick skillet I like All-Clad

Spatula like a fish spatula

Nutrition

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