Over hard
A flipped egg with a yolk cooked all the way through.
Everyday technique · Firm · Easy · Researched
- Prep
- 2 min
- Cook
- 6 min
- Serves
- 1
20–24 cm frying pan · Silicone spatula · Small bowl
Ingredients
- 2 large eggs, refrigerated
- 2 tsp neutral oil
- A pinch of salt and black pepper
Method
Coat the pan
Warm the oil over moderate heat in a frying pan. Crack the eggs into a bowl.
Look for: The oil flows freely; it does not smoke.
Cook the first side
Slide in the eggs and reduce the heat. Cook about 2–3 minutes, until you can slide a spatula under the white.
Look for: The white supports the yolk when lifted.
Turn once
Shake the pan: the eggs should slide freely. If the whites have joined, cut between them with the spatula, then turn one egg at a time. Slide a thin spatula all the way under the egg, including the yolk. Lift it no more than 2–3 cm and roll it over with a turn of the wrist, setting it down gently yolk-side down. Cook the second side for 1–2 minutes. Break the yolk with the spatula before turning if you prefer a flat sandwich egg.
Look for: The top white is set; check the yolk against your preferred firmness.
Plate and season
Lift onto a plate. If the yolk remains soft, return it to low heat until firm.
Safety: Cook until the yolk and white are firm.
Look for: The egg slides off the spatula without tearing.
Equipment & heat
Equipment & heat
On induction, start with low-to-moderate power and watch the oil; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The oil should move freely without smoking.
Nonstick: A good fit. Use a silicone or wooden utensil.
Troubleshooting
Troubleshooting
A broken yolk often means the white was not firm enough to lift or the spatula missed the yolk. Use a wider spatula and turn from a low height.
About this version
About this version
Easy, medium and hard describe the yolk after flipping. These times are starting points for large refrigerated eggs; judge the result too.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.