In a nonstick skillet set over medium-low heat, melt 2 teaspoons butter until bubbling, then gently slide the egg into the skillet. Cook about 1 to 2 minutes, just until the white is set and opaque and the yolk begins to firm, then carefully flip the egg over. Now cook another minute to firm the yolk just a bit more.



When cooking eggs What does over easy mean?

Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.

Is an over easy egg fully cooked?

Over easy: The egg is flipped and cooked for just a few seconds longer, enough to fully set the whites but leave the yolk completely runny. Watch our how to cook an over easy egg video below.

How do you cook perfect perfect eggs over easy?

Perfect Eggs Over Easy. Directions. Crack the eggs: Crack 2 large eggs into a custard cup. TIP: Never crack eggs directly into a pan-always crack them into a cup or ramekin. It’s the only way to make sure they cook evenly, and you can pour them into the pan right where you want them.

How do you cook eggs in a pan without sticking?

Step 1: Melt a tablespoon of butter over medium heat in a large nonstick pan. Step 2: When the butter is melted, reduce the heat to low and crack your eggs into the pan. Step 3: Swirl the eggs in the pan when the whites are completely set. You’ll know they’re done once they release easily from the bottom.

How long do you cook over medium eggs?

Before making over-medium eggs, turn the heat on your burner to medium-low, and preheat your pan for 5 minutes Next, grease the pan with non-stick cooking spray or 1 tablespoon of butter. Then, pour the egg into the pan and cook it for 3 to 4 minutes, until the white sets and the edges begin to curl a bit.

What does it mean to cook eggs over easy?

Over easy eggs. Eggs “over easy,” as the second to lowest rung (after sunny side up), means a completely runny yolk set in lightly set whites. Over medium eggs. Eggs cooked “over medium” result in firm whites and yolks like a loose custard (jammy, like in soft-boiled eggs ). Over hard eggs.