Over easy
A quick flip sets the top while the yolk stays liquid.
Everyday technique · Runny · Easy · Researched
- Prep
- 2 min
- Cook
- 4 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
Put the spatula beneath the yolk and turn the egg close to the pan. Cook the second side for 15–30 seconds.
Look for: The top white is set; check the yolk against your preferred firmness.
Plate and season
Lift onto a plate. Serve before the residual heat thickens the yolk further.
Safety: For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.
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.