[{"data":1,"prerenderedAt":172},["ShallowReactive",2],{"guide-en-over-medium":3},{"id":4,"title":5,"body":6,"description":123,"extension":124,"meta":125,"navigation":167,"path":168,"seo":169,"stem":170,"__hash__":171},"guides\u002Fen\u002Fguides\u002Fover-medium.md","Over medium",{"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 45–60 seconds.",[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. Serve before the residual heat thickens the yolk further.",[39,71,72,76],{},[73,74,75],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[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 thickened, partly set yolk.","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":167},"over-medium","Pan techniques","Everyday technique",[],[131],"Jammy","Easy",4,[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-hard","flipped","Researched",[158,161,164],{"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",{"title":165,"url":166},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fover-medium",{"title":5,"description":123},"en\u002Fguides\u002Fover-medium","a-1LWWicD5LktcPtMtIrxfStuYMm-zwPrxV0doEoiRc",1791403723902]