[{"data":1,"prerenderedAt":169},["ShallowReactive",2],{"guide-en-over-hard":3},{"id":4,"title":5,"body":6,"description":123,"extension":124,"meta":125,"navigation":164,"path":165,"seo":166,"stem":167,"__hash__":168},"guides\u002Fen\u002Fguides\u002Fover-hard.md","Over hard",{"type":7,"value":8,"toc":114},"minimark",[9,14,27,31,42,51,61,77,93,102],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24],"ul",{},[18,19,20],"li",{},"2 large eggs, refrigerated",[18,22,23],{},"2 tsp neutral oil",[18,25,26],{},"A pinch of salt and black pepper",[10,28,30],{"id":29},"method","Method",[32,33,38],"cook-step",{"cue":34,"diagram":35,"number":36,"title":37},"The oil flows freely; it does not smoke.","heat","1","Coat the pan",[39,40,41],"p",{},"Warm the oil over moderate heat in a frying pan. Crack the eggs into a bowl.",[32,43,48],{"cue":44,"diagram":45,"number":46,"title":47},"The white supports the yolk when lifted.","pour","2","Cook the first side",[39,49,50],{},"Slide in the eggs and reduce the heat. Cook about 2–3 minutes, until you can slide a spatula under the white.",[32,52,58],{"cue":53,"diagram":54,"number":55,"title":56,"scene":57},"The top white is set; check the yolk against your preferred firmness.","flip","3","Turn once","fried\u002Fturn-low",[39,59,60],{},"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.",[32,62,67,70],{"cue":63,"diagram":64,"number":65,"title":66},"The egg slides off the spatula without tearing.","assemble","4","Plate and season",[39,68,69],{},"Lift onto a plate. If the yolk remains soft, return it to low heat until firm.",[39,71,72,76],{},[73,74,75],"strong",{},"Safety:"," Cook until the yolk and white are firm.",[78,79,81,84,87],"guide-notes",{"title":80},"Equipment & heat",[10,82,80],{"id":83},"equipment-heat",[39,85,86],{},"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.",[39,88,89,92],{},[73,90,91],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[78,94,96,99],{"title":95},"Troubleshooting",[10,97,95],{"id":98},"troubleshooting",[39,100,101],{},"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.",[78,103,105,108,111],{"title":104},"About this version",[10,106,104],{"id":107},"about-this-version",[39,109,110],{},"Easy, medium and hard describe the yolk after flipping. These times are starting points for large refrigerated eggs; judge the result too.",[39,112,113],{},"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.",{"title":115,"searchDepth":116,"depth":116,"links":117},"",2,[118,119,120,121,122],{"id":12,"depth":116,"text":13},{"id":29,"depth":116,"text":30},{"id":83,"depth":116,"text":80},{"id":98,"depth":116,"text":95},{"id":107,"depth":116,"text":104},"A flipped egg with a yolk cooked all the way through.","md",{"slug":126,"family":127,"region":128,"aliases":129,"texture":130,"difficulty":132,"prep":116,"cook":133,"wait":115,"servings":36,"tools":134,"equipment":138,"nonstick":150,"related":151,"art":155,"photo":115,"status":156,"sources":157,"plain":164},"over-hard","Pan techniques","Everyday technique",[],[131],"Firm","Easy",6,[135,136,137],"20–24 cm frying pan","Silicone spatula","Small bowl",[139,142,144,146,147,149],[140,141],"induction","nonstick",[140,143],"steel",[145,141],"gas",[145,143],[148,141],"electric",[148,143],"A good fit. Use a silicone or wooden utensil.",[152,153,154],"sunny-side-up","over-easy","over-medium","flipped","Researched",[158,161],{"title":159,"url":160},"American Egg Board — frying and basting eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-fried-eggs\u002F",{"title":162,"url":163},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",true,"\u002Fen\u002Fguides\u002Fover-hard",{"title":5,"description":123},"en\u002Fguides\u002Fover-hard","VV6dWIX-vwz-q5i24EJKoMfs2aoAAFeXu-ci5M8GRgw",1791403723845]