Discover the simple pleasure of a perfectly cooked egg with our Easy Over-Medium Eggs recipe—a classic breakfast made fuss-free and downright delicious.
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Who knew something as basic as an egg could be so chic? It’s why I put together this Over-Medium Eggs recipe. It’s not your average egg dish—but it is basic. It’s just four eggs, fried up in some unsalted butter, sprinkled with a little bit of fresh, ground black pepper for a kick, and finished off with a little bit of chopped chives for extra fancy points. But getting that perfect balance of crispy egg whites and a gooey yolk? That’s an art, a skill, a science. It’s also what turns an egg from meh to marvelous.
We all know the classics: sunny side up, soft boiled eggs, scrambled. As good as they are, over-medium eggs can stand shoulder to shoulder with them. It’s all about the flipping, which turns this simple breakfast into a fun culinary adventure.
Are Over-Medium Eggs Healthy?
You bet! These eggs are packed with high-grade proteins and all the essential vitamins. And the chives are for more than just show; they add a tiny but precious vitamin and mineral punch. And remember we’re doing this with unsalted butter, so the dish’s sodium levels are kept under control.
INGREDIENTS
Ready for an early-morning blast of yumminess? Here’s what you’ll need.
- 4 large eggs
- 2 tbsp unsalted butter
- pinch of freshly ground black pepper
- 1 tbsp chives, chopped
INSTRUCTIONS
Melt
Set a nonstick pan on MEDIUM heat. Add the unsalted butter. Once the butter has melted, crack 2 eggs into the hot pan.
Cook
Turn the heat to LOW and cook the eggs for 2 minutes or until the egg white begins to set and the egg yolk is still runny.
Flip
Flip the eggs with a spatula. Let them cook for an additional 30 seconds. When done, the egg yolk should still be runny in the center.
Garnish
Remove the eggs from the pan. Place on a plate and season with freshly ground black pepper. Garnish with chopped chives.
DEVOUR!
Tips & Tricks to Making Perfect Over-Medium Eggs
- The fresher the egg, the more it holds together in the pan.
- Use a non-stick pan to ensure easy flipping.
- Manage your heat well. Too high and your eggs will brown too quickly, too low and they won’t set.
- Crack your eggs into a bowl first so you can carefully slide them into the pan, preventing any violent breakage of yolks.
- Flip the egg gently with a thin spatula so you don’t break the yolk.
- Aside from the black pepper, I sprinkle a little sea salt or flaky kosher salt for an elevated flavor.
FAQs
If yolks aren’t really your thing, cook them longer and firm them up or switch to egg whites.
Unsalted butter offers you a lot more control over the sodium in your dish. So, while you can use salted butter, you may want to dial down the extra salt you add in.
I like to slap a slice of cheese on my eggs before flipping. Or if I’m craving a crunch, I’ll throw in some crispy bacon bits. If I’ve overindulged the previous night, I’ll add health-conscious sliced avocado and tomatoes on the side.
No big deal. Just call an audible and turn them into a fluffy scrambled eggs.
Serving Suggestions
These Over-Medium Eggs make for a delicious and nutritious option when paired with your favorite crusty bread, perfect for yolk-dipping. You can also serve them alongside crispy bacon or avocado (here’s a recipe that puts the egg IN the avocado!) for a hearty breakfast. For a light lunch or dinner, pair these eggs with a fresh green salad for some added crunch and health.
how to prep and store over-medium eggs
While these over-medium eggs are best eaten fresh out of the pan, you can prep them ahead of time if you need. Once cooked, these eggs should go in the fridge in a covered dish within a couple of hours. They’ll keep for up to one week, but if you ask me, they taste best in the first 2 days. Warm these eggs up gently. You can microwave them or even toss them in a skillet over LOW heat but be careful not to cook that yolk too much.
Over-Medium Eggs
Ingredients
- 4 large eggs
- 2 tbsp unsalted butter
- pinch of freshly ground black pepper
- 1 tbsp chives chopped
Instructions
-
Set a nonstick pan on MEDIUM heat. Add the unsalted butter. Once the butter has melted, crack 2 eggs into the hot pan.
-
Turn the heat to LOW and cook the eggs for 2 minutes or until the egg white begins to set and the egg yolk is still runny.
-
Flip the eggs with a spatula. Let them cook for an additional 30 seconds. When done, the egg yolk should still be runny in the center.
-
Remove the eggs from the pan. Place on a plate and season with freshly ground black pepper. Garnish with chopped chives.
Notes
- Crack your eggs into a bowl first so you can carefully slide them into the pan, preventing any violent breakage of yolks.
- Flip the egg gently with a thin spatula so you don’t break the yolk.
- Aside from the black pepper, I sprinkle a little sea salt or flaky kosher salt for an elevated flavor.
Nutrition
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