This easy 5 minute method will result in over-medium egg perfection every single time. Enjoy!
I am not a food photographer. I try to be, but I can’t compare my auto-shot food pics to those food stylist pros that design a setting and know how to adjust things like aperture. Still, I do like cooking food and sharing it, especially when you request it.
So with that, I will admit that this egg post has been in the works for a while now, but I never could get the pictures I wanted. And guess what, I still haven’t gotten the exact pictures I wanted, but I’ve come to grips with the fact that that may never happen, so let’s just get on with the sharing so we can all eat delicious breakfasts together, ok?
I was always a scrambled kind of egg girl until I met David. He likes them over-medium and completely converted me. There is something about a little warm runny center that oozes deliciousness.
Unfortunately, the term over-medium is something that 99% of restaurants just don’t understand. Try ordering them out and you will get a plate full of runny yolk. So I took it upon myself to perfect it at home.
And I have.
[Tweet “Make the perfect over-medium egg in just five minutes!”]
In hopes to share my method, I did step-by-step photos that leave a lot to be desired, but I tried y’all!
How To Make the Perfect Over-Medium Egg
1. Using a nonstick pan (this nonstick pan is hand’s down my favorite) for best results, add 1/2 Tbsp of butter (or you can use oil or cooking spray) to a pan heated over medium heat.
2. Crack your egg gently into a small glass bowl.
I highly recommend local eggs, straight from the farm- the taste is noticeably different! Once the butter is melted, pour the egg into the pan, being careful not to break the yolk.
3. Allow the underside of the egg to set.
This should take about 2 minutes.
4. Once the bottom has set, pour 1/2 Tbsp of water (or less depending on how much butter is in the pan) in the pan around the egg.
5. Cover immediately.
Keep covered for about 1 minute, less if you like a runnier center, more if you like it more well done.
6. Uncover and turn off the heat.
You can check the yolk by gently pressing on the top of it with a spatula. It should give a little.
7. Plate it up!
My favorite combination right now is toast, sriracha, avocado, tomato, egg and pepper.
[Tweet “What would you add to your over-medium egg sandwich? Here’s why I love.”]
It may take a time or two to get it just the way you like it, but now I can pretty much get it right every time!
What is your favorite style of eggs?
I’m on an over-medium kick, but I love a good poached egg too! I haven’t even tried that yet though
**edited to add: some comments have pointed out that this is actually called a basted egg. Either way, it is delicious and an easy at-home way to achieve slightly runny yolk perfection!
For more helpful kitchen tips, check out these