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How To Make Over Easy Eggs (2 ways)

This recipe shows two easy ways to make over easy eggs in about 4 minutes. Perfect for a quick breakfast, and anyone wanting runny yolks.
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Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-2 eggs
  • 1 teaspoon oil or butter
  • 1 tablespoon water (for the steam method)
  • Salt and pepper

Method
 

Method 1: Classic Flip
  1. Heat the pan over medium-low and add the oil.
  2. Crack in the eggs and cook them for 2–3 minutes until the whites are mostly set.
  3. When whites release easily, gently flip them.
  4. Count to 10, then remove them from the pan.
Method 2: Steam Method (No Flip)
  1. Heat a nonstick pan over medium-low heat and then add the oil.
  2. Crack the eggs straight into the pan.
  3. Add 1 tablespoon of water to the side of the pan, not on the eggs.
  4. Cover the pan right away. The lid doesn't have to fit perfectly.
  5. Cook the eggs 2–3 minutes, until the yolks look like frosted glass.
  6. Season them with salt and pepper and serve.

Notes

Ingredients and Substitutions

Eggs: We recommend that you use fresh eggs because they hold their shape better, give richer yolks, and are easier to flip.
Oil or butter: Butter adds creaminess and flavor; neutral oils like olive oil keep it light and dairy-free.
Salt and pepper: Salt brightens, pepper adds bite.
Water: For the steam method. Creates tender whites without flipping and keeps the yolks runny.

Recipe Tips and Tricks

Crack the eggs into a small bowl first. This will keep the shells from falling into the pan and possibly cracking the egg yolk.
Watch the whites. Flip the eggs when the whites are mostly set and still tender.
Serve them immediately. The residual heat will continue cooking them.
Use an egg ring for perfectly shaped whites every time.