Eggs Over Easy Recipe - The Spruce Eats

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Eggs Over Easy By Diana Rattray Diana Rattray Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Learn about The Spruce Eats' Editorial Process Updated on 12/26/22 (86) Save Write a Review Print Close

Prep: 1 mins Cook: 5 mins Total: 6 mins Serving: 1 serving Yield: 1 egg 86 ratings Write a Review Add a comment SaveRecipe

Making eggs over easy at home ensures you get an egg cooked just the way you like it. Over easy eggs are fried eggs that are flipped over to cook the top and envelope the yolk in egg white. The whites should be firm, while the unbroken yolk remains runny. The two most important things in the recipe are the eggs and the pan; whenever possible, choose fresh free-range, pasture-raised, or organic eggs, and make sure to pick a good quality nonstick skillet. Serve over easy eggs on buttered toast or alongside crispy home fries, with a side of bacon and grilled tomato.

Types of Eggs

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• 2 teaspoonsunsalted butter, or oil

• 1 large egg

• Kosher salt, to taste

• Freshly ground black pepper, to taste

1. Gather the ingredients.

2. Melt the butter in a nonstick skillet over medium-low heat.

3. Crack the egg into a small bowl or ramekin. When the butter is sizzling, slide the egg into the pan.

4. Cook the egg until the bottom is firm enough to flip easily.

5. Slide a spatula under the egg and gently turn it over.

6. Let the egg cook for about 8 to 10 seconds longer.

7. Turn the egg back over.

8. Sprinkle the egg with salt and pepper.

9. Transfer it to a plate and enjoy.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Variations

• Eggs Over Medium: Flip and let the top of the egg cook for 15 to 30 seconds, or until the yolk is thick and "jammy."
• Eggs Over Hard: Flip the egg and let the top cook for another minute or slightly longer, or until the yolk is fully cooked.

Tips

• Eggs have three grades: AA, A, and B. The grades are a sign of quality. USDA grade A eggs are fine and are the most widely available. Grade AA eggs are of the highest quality, so they will be more expensive and might be challenging to find. Grade B will have defects.
• Nonstick pans need very little fat, but if you choose to use a well-seasoned cast iron pan, you might need a bit more fat to smooth out the surface.
• Have a wide, non-metal spatula ready for flipping, and keep a plate nearby to slide the egg onto when it is done.

Is Sunny-Side Up the Same as Over Easy?

Although both fried eggs, sunny-side up and over easy are not the same. Sunny-side up eggs are cooked only on one side, and when finished, the yolk is completely exposed (looking like a sun, hence the name). Over easy eggs are flipped, and result in a yolk that is enveloped in the egg white.

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Nutrition Facts (per serving)
156	Calories
14g	Fat
1g	Carbs
6g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 1
Amount per serving
Calories	156
% Daily Value*
Total Fat 14g	18%
Saturated Fat 2g	11%
Cholesterol 186mg	62%
Sodium 386mg	17%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 6g
Vitamin C 0mg	0%
Calcium 31mg	2%
Iron 1mg	5%
Potassium 78mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• over easy eggs
• brunch
• american
• easter

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