This easy 5 minute method will result in over-medium egg perfection every single time. Enjoy!
I am not a professional food photographer. I try to be and my methods have certainly i improved over time, 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 for my family and sharing how I do it. As a self taught home cook, I’ve experimented a lot to figure out which methods work and what flavors taste best.
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.
In hopes to share my method, I did step-by-step photos that leave a lot to be desired, but I tried y’all! The method is simple, though, so just follow the steps and enjoy this method for easy eggs that have the perfect consistency.
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 hand’s down my favorite if you’re going for nonstick). Add 1/2 Tbsp of butter to a pan heated over medium heat. You can use rendered bacon grease to really up the flavor of your fried egg, but don’t want to use olive oil since it has a low smoke point. 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 your egg gently into a small glass bowl then transfer to the pan by pouring it slowly and close to the pan, as not to break the yolk.
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 first into a bowl to give you a chance to remove and potential egg shell pieces that might fall in before cooking it.
I recommend fresh eggs, straight from the farm or Vital Farm eggs from the store. Since the egg is the star of the show in this situation, their flavor and bright yolk will make a delicious difference. Once the butter is melted, pour the egg into the pan, being careful not to break the yolk. You’ll want to look for the egg white cooking immediately. It should start to set and solidify the moment it get into the pan. If it stays clear for a while, the pan is too cool. If it sizzles heartily and starts to bubble, then 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) in 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 and cook the eggs to make them a technical “over” medium, but for the budding chef to flip and cook can be intimidating. So if you are just starting out with stretching beyond the basic scrambled, I recommend this method to cook over medium eggs to get the consistency of a just slightly runny yolk that 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 it more well done cooked eggs.


.
6. Uncover and turn off the heat.
Before turning off the heat, you can check the yolk consistency. Simply gently touch the top of the yolk with your spatula. It should give a little but not bulge outward.


.
7. Plate it up!
The egg will easily transfer to the dish thanks to both your bit of butter and grease you used, but also the basting method helps loosen it from the pan, allowing easy removal from the pan (and easy cleaning).


.
My favorite combination right now is toast, sriracha, avocado, tomato, egg and pepper, but the possibilities with these perfectly cooked eggs are endless!


















.
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!
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. My girls love this over medium egg best and eat it daily on half a toasted bagel or on avocado toast made on homemade sourdough.
For more helpful kitchen tips, you may enjoy: