This easy 5 minute method will give you a perfect over medium egg every single time: whites fully set and a warm, jammy yolk that’s just a little runny in the center. Enjoy!
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 the over medium egg at home.
And I have.
I’ll admit this egg post was in the works for a long time because I never could get the pictures I wanted. I’m a self-taught home cook, not a food photographer, so the step-by-step photos leave a little to be desired, but I tried y’all! The method is simple, so just follow the steps and enjoy eggs that have the perfect consistency.
What Is an Over Medium Egg?
An over medium egg is a fried egg with fully cooked whites and a yolk that’s thickened around the edges but still a little soft and runny in the very center. Here’s how it compares to the other common types of fried eggs:
- Sunny side up: never flipped, whites set on the bottom, yolk fully runny.
- Over easy: whites just set, yolk completely runny.
- Over medium: whites fully set, yolk jammy with a slightly runny center.
- Over hard: whites and yolk cooked all the way through.
Traditionally, “over” eggs are flipped. My favorite way skips the flip and uses a splash of water and a lid to steam the top instead (technically that makes it a basted egg). I’ll walk you through my method first, then the classic flip method if you’d rather go that route.
How To Make the Perfect Over Medium Egg
1. Prep the pan.
Use a well seasoned cast iron skillet or a nonstick pan (this nonstick yet nontoxic pan is hands down my favorite if you’re going for nonstick). Add 1/2 Tbsp of butter or oil to a pan heated over medium heat, just be mindful that butter has a smoke point of about 350 degrees and olive oil has a smoke point of 350 to 400 degrees. You can also use rendered bacon grease to really up the flavor of your fried egg. You typically want medium heat to help the egg set, but if your stove runs hot, you might want to first try it on medium low heat.
2. Crack the egg into a bowl, then gently pour it into the pan.
You can crack the egg directly into the pan if you’re an experienced cook, but if you’re just getting started, it’s a good idea to crack the egg into a small bowl first. That gives you a chance to remove any shell pieces before cooking, and you can pour it in slowly and close to the pan so the yolk doesn’t break.
I recommend fresh eggs, straight from the farm (here’s how to store farm fresh eggs) or Vital Farms eggs from the store. Since the egg is the star of the show, their flavor and bright yolk make a delicious difference. Once the butter is melted, pour the egg into the pan. The egg white should start to set the moment it hits the pan. If it stays clear for a while, the pan is too cool. If it sizzles heartily and starts to bubble, your pan is slightly too hot.
3. Allow the underside of the egg to set.
This step should take about 2 minutes. You want the bottom of the egg to look firm and fully solidified before continuing to the next step. The edges of the egg might be starting to brown slightly.
4. Baste the egg.
Once the bottom has set, pour 1/2 Tbsp of water (or less depending on how much butter is in the pan) into the pan around the egg.
This is where things get controversial in the cooking world I’ve learned, but trust this process. Yes, you could flip the egg to make it a technical “over” medium, but flipping can be intimidating for a budding chef. So if you are just starting to branch out beyond basic scrambled, I recommend this method to get the slightly runny yolk you’re going for.
5. Cover immediately.
Keep the pan covered for about 1 minute, less if you like a runnier center, more if you like your eggs more well done. The steam cooks the top of the egg and sets a thin white film over the yolk.
6. Uncover and turn off the heat.
Before turning off the heat, check the yolk. Gently touch the top of the yolk with your spatula. For an over medium egg it should give a little but not bulge outward.
7. Plate it up!
The egg will easily slide onto your plate thanks to the bit of butter, and the basting also helps loosen it from the pan (which makes for easy cleaning too).
How To Make an Over Medium Egg by Flipping
Prefer the classic method? Here’s how to flip an over medium egg without breaking the yolk:
- Heat butter or oil in a nonstick or well seasoned cast iron pan over medium heat.
- Gently pour in the egg and cook until the whites are almost completely set, about 2 to 3 minutes.
- Slide a thin, flexible spatula all the way under the egg, lift it slightly and flip it over in one quick, low motion.
- Cook the second side for about 1 minute for a jammy, slightly runny yolk (30 seconds for over easy, 2 minutes or more for over hard).
- Slide it onto your plate and season with salt and pepper.
Over Medium Egg FAQs
How long does it take to cook an over medium egg?
About 3 to 4 minutes total: roughly 2 minutes for the bottom to set, then about 1 minute covered (or 1 minute after flipping). Thicker pans and colder eggs may need a little longer.
What is the difference between over easy and over medium eggs?
Both are fried eggs cooked on both sides (or basted). An over easy egg has a fully runny yolk, while an over medium egg cooks a little longer so the yolk thickens and is only slightly runny in the center.
Are over medium eggs safe to eat?
The USDA recommends cooking eggs until both the yolk and white are firm, because a runny yolk carries a small risk of salmonella. Most healthy adults enjoy over medium eggs without a second thought, but if you’re cooking for someone who is pregnant, very young, older or immunocompromised, cook the egg a little longer (over hard) or use pasteurized eggs.
Can you make an over medium egg without flipping it?
Yes! That’s exactly what my method does. A splash of water and a lid steam the top of the egg so the yolk sets just right with no flipping and no broken yolks.
How We Eat Over Medium Eggs
My favorite combination right now is toast, sriracha, avocado, tomato, egg and pepper, but the possibilities with these perfectly cooked eggs are endless! My girls love an over medium egg best and eat one daily on half a toasted bagel or on avocado toast made with homemade sourdough. Find more combos I’m loving in my Recent Eats post!
I hope this was a helpful tutorial! 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. I’m on an over-medium kick, but I love a good poached egg too! What is your favorite style of eggs?
For more helpful kitchen tips, you may enjoy:
Marjorie says
YUM! I find that butter works best. I am going to try your method. Your photos look great!
Fancy-pants food photography can be intimidating, but once you learn a few steps and get the right equipment, it is really not all that complicated.
I have been teaching myself this over the last few months, and I am SO excited with the improvement I have seen. Just yesterday I had my first submissions approved by Foodgawker and got an all-time traffic record for my site. And I owe that to investing time and money into my food photography. There was a lot of happy dancing going on.
Brittany Dixon says
Send your tips my way Marjorie! I’ve seen your instagram photos looking gorgeous lately 🙂
Kathryn says
😊
Christina says
I love, love, love poached eggs! Although, I cheat and use one of those egg poaching pans, rather than cracking it right into simmering water 🙂 Growing up, our family tradition was always Eggs Benedict on Christmas morning, and I am continuing that tradition with my husband and daughter.
I can’t wait to try your over medium method!
Christina says
So you don’t flip it! I’ve never cooked an egg this way (and never thought to add water)! We eat LOTS of eggs at our house so I can’t wait to try thi out!
Brittany Dixon says
I used to flip it, but this way is so much easier! No busted yolk 🙂 Let me know what you think!
Mo Grizzle says
The eggs look great, perfect consistency from what I can see. However, I don’t think you can technically call these eggs over-medium if you don’t flip the egg. That’s where the “over” part of the term comes from after all.
Stephanie says
I agree. This is not an egg over medium. This is a variation on a poached egg.
Ed says
Adding water prevents the egg from browning. This is not frying but poaching. Most restaurants ‘fry’ this way , sometimes they use so much water…the eggs are rubbery. Makes for a pretty bad tasting breakfast when you take short cuts.
austin says
wow, I never realized you didn’t have to flip the eggs to make them turn out this way. Definitely implementing this method.
Katie says
Me either! Hopefully this means I’ll have “kind of” runny eggs soon!
Elmrac says
I get the same results using one squirt of cooking oil spread with a bit of paper napkin all around the pan, cracking the three eggs into the pan, season them then turn the heat to medium high and set the timer for five minutes. When time is up I uncover and slide the eggs onto my plate and they are perfect. I call them basted eggs
Elizabeth Kiernan PhD says
Me too…thank you sooo much.
My David eho also converted me from scrambled to over medium and LOVED this.
Y♡U are a Rockstar ☆
Rachel says
Hot tip for ordering egss “over medium” at a restaurant: asked for your eggs “basted”! They’ll know what that means. I’ve been making my eggs like this since I was a kid. I like a runny yolk, but hate the sliminess of a sunny side up egg. This way the top gets cooked but you can still achieve some gooey yolk 🙂
Rachel says
wow, sorry for all those typos!
Brittany Dixon says
I’ve never heard of this!! I’m totally asking for that at our next breakfast out. Thanks 🙂
Hannah @ CleanEatingVeggieGirl says
You learn something new every day, don’t you?? I love this tutorial because I love a slightly runny egg! And I agree… eggs on toast with avocado are amazing!
Sherry says
Your times are perfect for me. I made these for breakfast yesterday and I wasn’t hungry at all until mid afternoon. So yummy & quick!
LaToya says
I am definitely a scrambled girl but this looks REALLY good!
Heather says
Definitely trying this method – I’ve always flipped, and it’s been hit or miss, so I’m going to give this a try. I really like over easy eggs when cooking them “Eggs In A Basket” style. 😉
Carrie (This Fit Chick) says
Oh gosh I am an egg LOVER! Although I prefer mine sunny side up or over easy! I like the runny yolk!
Ashley @ My Food N Fitness Diaries says
Great tips!! I seriously don’t discriminate when it comes to eggs. I love every style! Kind of just depends on what I’m eating them with or what I’m feeling. I love a runny over easy/medium egg for toast to dip though!
Jen says
I didn’t actually start liking eggs until I was about 28 and I’ve actually been off them again lately. When I do eat them, it’s usually a fried eg sandwich with avocado and cheese, or sometimes scrambled eggs. I am NOT a fan of a runny center, and just can’t eat them if they’re that way. I think I’m in the minority, though, since most people seem to love them that way!
Kathryn says
I’m with you Jenny-no runny goo allowed-and no hardened yellow either:has to be perfect orange.
Jen says
I didn’t actually start liking eggs until I was about 28 and I’ve actually been off them again lately. When I do eat them, it’s usually a fried egg sandwich with avocado and cheese, or sometimes scrambled eggs. I am NOT a fan of a runny center, and just can’t eat them if they’re that way. I think I’m in the minority, though, since most people seem to love them that way!
Paulina says
I have only had eggs scrambled or hard boiled. That top picture looks really good though, so I may try these for dinner this week. Thanks for sharing!
Marnie @ SuperSmartMama says
You make the over-medium egg look so easy! I’ll definitely have to try this technique.
I’m generally a fan of the omelette. Scramble some eggs, add in the goodies, and a little work and you’re done!
Alex @ Get Big, Go To Work says
What a great way to cook an egg over-medium. I never thought of covering it. I use to flip it and leave it for a minute before pulling it off the stove. I don’t even know if that’s considered over-medium but your way seems much easier!
I use to love scam led eggs but as of late, I’ve been doing the over-medium thing.
Holly says
Seriouseats.com has a great video on how to poach eggs!
Maria says
I only eat my eggs two ways: scrambled or “Hollywood Eggs”, aka “Eggs in a Hole, “Eggs in a Basket”, etc. But I would love to branch out!
Question: I want to add a set of nonstick skillets (we mostly have stainless) to my kitchen, what kind do you use and do you recommend? I’ve been buying some of the green ones (nontoxic) but I’m not in love with them.
Brittany Dixon says
I sure reply to comments quickly, huh? SORRY. Also sorry for this lame answer… I need a new nonstick pan too so why don’t you report back if you find a good one 😉 No recommendations here!
Colleen says
My fiance is a professional cook and we’ve both worked in restaurants for years, and are avid home cooks as well… this method is indeed called “basted” as someone else mentioned, not “over medium”. Saying “over” implies being flipped. Glad you discovered it, though, as it’s the best (and easiest) way to cook eggs in my opinion! And I think your pictures are beautiful 🙂
Brittany Dixon says
You lucky lady!! A fiance that is a pro cook?! Every woman’s dream 🙂
I loved learning that this was called basted, and tried ordering it as so last weekend. Still runny as can be. Sigh. Wish your fiance could come cook for me!! 🙂
Colleen says
Well, they made it wrong, then! Sounds like they did sunny side up instead, common mistake. Basted should have fully cooked whites and a slightly runny yolk… Exactly like yours! I am lucky, and he would totally cook for you if he could… We just have to get ourselves to Georgia from Oregon, haha!
Matt @ Runner Savvy says
Over medium is da bomb! My second fav is scrambled with cheese.
christina says
never thought to add water! love this!
Jillian@Baby Doodah! (@jillianmack) says
OMG!! This is awesome!! I have wanted to find out how to cook the most perfect egg. This process MAY just do it for me. That egg looks amazing.
Thanks for sharing!!
Fiona says
Ohh I love over medium eggs! You’re so right, in the restaurant always seem to make them super runny!!! I also adore poached eggs but never seem to order them!! Can’t wait to try this recipe!
Betsy says
This is so great, thanks for sharing! I always end up cooking the egg too long and have no runny yolk, looking forward to trying this.
Rebecca says
I finally got around to trying out your egg-method, and it’s amazing! Thank you so much for posting this. I was always that person who managed to break every yolk every time, but not anymore! 🙂
danielle says
So, I have had this bookmarked since you posted it…and finally got around to making eggs like this today! Holy cow…I mean, seriously. This is egg perfection. They were beautiful! I
Justine Lee says
It looks lovely but that is NOT over medium. Over medium is when the egg yolk flows slowly, but no part of it is hard cooked. In the photos, that is an egg halfway to over hard.
James says
Technically this is not a basted egg as you do no basting. At best you can call it a steam basted egg. A proper basted egg is basted with the cooking fat, i.e. has the hot fat poured over it. It will be fried in a hefty amount of fat which can be spooned over the top of the egg to set the top white and yolk. This is the type of egg you usually get in an English or Irish fried breakfast.
I, too, am a big fan of over medium eggs and am usually surprised when I get them properly cooked in a restaurant. Fortunately I don’t mind the usual extra runny yolk.
Carlton Nettles says
It’s called sunny side up w/a blindfold.
June says
Just tried this and it turned out perfectly . Thanks
Jane says
I grew up on eggs kind of like these… we called them ‘dip eggs’ because you could dip your toast in the yolk! Yum! The only difference in the kind my mother made was there was no water added. You just melt your butter, crack your egg in and put the lid on. I like this method because the edges get crispy and it’s truly a fried egg! I had never heard of ‘basted eggs’ until this post. I’ll try ordering them next time we’re out for breakfast!
joel says
i’ve used this cover method for a while now, but i don’t add water. even on an open griddle you can cover with a lid to bring the heat to the top. trouble is, you need to watch closely so as to not overcook. i also use this method with my buffalo burgers. they are so lean, you may dry them out. i start to fry them, spritz them with a spray, and cover. flip, spritz and cover. uncover at the ens so the burger will brown, and it draws in all the juices. very moist and tasty!
Kristen says
This was wonderful! I have never had luck with unbroken yolks. Love this! Thanks so much for sharing. 🙂
Brittany Dixon says
So glad it was helpful!! 🙂
Sharon says
I have been making this as a quick snack, putting an egg over a piece of whole wheat toast, ham and cheese. One day my husband wanted to try it, and using this method I was able to cook two eggs in one medium-sized skillet. He loved it.
Nick Felder says
Thanks for this. I agree that most restaurants can’t make an over medium egg consistently. I’ve gone to poached half the time, so I really like this hybrid method. Probably less fat than if flipped too.
Dan Bray says
At 50 years old, I’m a new cook… and just learned how to make my first over-medium egg… tasty and not greasy! I used olive oil in the pan and adding water with the lid makes sense, too! Thanks Brittany! Dan
Tricia says
Is there a reason you crack the egg in a bowl first as opposed to directly into the pan?
Brittany Dixon says
Just in case part of the shell falls in, I won’t have to dig after it in a hot pan. You can totally crack it right into the pan though!
Hannah says
Holy cow! I just made two eggs using this method. Best looking (aka not falling apart in the pan) and best tasting eggs I have made…. ever?!??
Brittany Dixon says
So glad it worked so well for you!
Erica Zimmermann says
I (unfortunately) scrolled through all comments so I could comment. Why do people insist on getting technical with a ” name of method?” Yes, it’s nice to know proper terms, but one comment “…I suggest you go to professional chef for a good egg…” I feel some people are negative inside themselves and spew it on others. ANYWAYS- I just wanted to say that I am 40 years old and my husband has always done all cooking for our family. I’ve had little experience. I love fried eggs (coconut oil makes little greasy.) I’ve thrown or cooked further in microwave- yuck!-due to runny whites. Even husband plays the “hit or miss” method (will it come out right or not?) I made our eggs using your direction, and PERFECT! I thank you for posting this(with pictures) I don’t care what you called it, I’m grateful!
Brittany Dixon says
Thank you so much Erica for your comment!! It really made me smile and I’m so glad it worked as well for you as it does for me! Enjoy your “fried” eggs 😉
Pam says
I don’t think it’s “over” (medium if you never flip it OVER. Maybe yours is “medium sunny side up”?
Adam says
Just tried this and pretty much nailed it. Thanks!
Brittany Dixon says
So glad to hear it; thanks Adam!
Pamela singleton says
My fiance is a expert cook dinner and we’ve each worked in restaurants for years, and are avid home cooks as nicely… this approach is certainly known as “basted” as a person else stated, no longer “over medium”. pronouncing “over” implies being flipped. glad you observed it, even though, because it’s the nice (and easiest) way to cook dinner eggs for my part! and that i assume your images are stunning.
Kami says
Um, this post changed my life, I don’t care if the real word is basted, I’ve been butchering eggs over medium for years and this works like MAGIC!! THANK YOU. Can’t stop making these now and my kids love them. 😍
Brittany Dixon says
Haha! I’m so glad to hear it was a success, no matter what we call it! 😉
Jennifer Gooden says
I just wanted to drop in and let you know that your post is still helping people! I just found it, and can’t wait to try these eggs. I may actually eat breakfast today for a change 😂
Brittany Dixon says
Haha, I love to hear that! Thank you!
Billy says
I think the key to cooking any style of egg, from scrambled to over hard, is low temperature. My stove goes from 0 to 10. I cook eggs on 3. My favorite is over medium. Your over medium looks a little more on the hard side for my liking. My perfect over medium egg is one where all the whites are set and the entire yolk is runny, but very thick and warm. If any of the yolk is solid, I’m sad. That’s why low terms is so important. Too high heat will overlook the yolks before you know it.
Kathryn says
I followed your instructions until the end but when I took the cover off they were Sunnyside up and runny to the touch. I flipped them-coojed another 45 seconds and they were perfect! As another commenter said-eggs keep you feeling full for a good part of the day!
Thanks so much for posting!!!
Eve says
Hi! I tried this method and it works great! Perfect yellow inside. To all the people saying that the water is going to make the egg rubbery — it doesn’t. I just tried it and the egg had a nice crispy bottom. To hell with flipping the egg, it’s stupid! <3
Brittany Dixon says
Haha; I’m so glad it worked well for you, Eve! 🙂
Elle says
My grandmother used to make the most delectable fried eggs. Her country breakfasts would delight our entire family! Your beautiful over-medium eggs are identical to hers!
Julie says
Olive oil has a higher smoke point than butter.
Ray ferguson says
These r not over medium. They are basted. I suggest going to a restaurant that has an actual chef if u want perfect over medium eggs. Or eat basted. Lol.