Frying an egg sounds simple enough but it can get quite complex when you are trying to keep the yolk intact while flipping to make it over-medium. Cooking an egg over-medium rather than over-easy allows the second side to be grilled for a minute longer, which helps to prevent any runny and undercooked whites, yet keeps the yolk soft and able to overflow when punctured with your fork. Cooking delectable eggs takes practice, but knowing how to do it right from the start goes a long way to creating the perfect breakfast.
Place 1 tsp. butter into a small- or medium-sized skillet. Add more butter if you plan to cook more than one egg at a time.
Place the skillet over high heat on the stove.
Allow the butter to melt in the pan; using a spatula, spread it evenly throughout the bottom of the pan.
Crack one egg into the center of the skillet and cover the pan to help the egg cook evenly. Reduce the burner's heat to low.
Flip the egg over carefully once the whites have completely set, which means that they will be solid rather than runny. Flipping the egg before the whites are set can increase your chances of breaking the yolk since the egg is more likely to fall apart. Carefully slide your spatula under the egg and gently place it on its second side. If you are cooking multiple eggs, flip them one at a time.
Cook the egg for no more than one minute on the second side.
Remove the egg from the pan after the second side is finished cooking. Again, do so carefully by gently sliding your spatula under the egg and laying it softly on your plate. Serve immediately.
- “The 1997 Joy of Cooking”; Irma Rombauer et al.; 1997
- Incredible Edible Egg: How to Fry Eggs