The over-medium egg is one of the trickier renditions of a fried egg to master as it calls for just a portion of the yolk to be runny and the rest of the egg perfectly cooked through. However, you can easily master it with some practice and these three things:
- Start with and maintain a low heat.
- Flip the egg when the whites are almost set, and just barely jammy.
- The egg is done when the whites surrounding the yolk feel firm and the yolk still feels tender.
What You’ll Need:
- Non-stick pan
- Plastic Spatula (Optional)
- Place your pan on medium-low heat.
- Drizzle enough oil in to lightly coat the bottom.
- Crack an egg onto the pan and season to taste with salt and pepper (This should all happen before the pan gets hot).
- Make sure the egg is centered over the heat and wait for approximately two minutes.
- Gently feel the whites around the yolk, when they are nearly cooked through and just slightly jammy carefully flip the egg, then season the other side.
- Allow the egg to cook for about 15 seconds and then feel around the yolk again. The egg is done when the area around the yolk feels firm and the yolk itself still feels tender.
I can’t seem to get the yolk runny and the whites cooked through.
- It's ok, just cool down...
Try lowering your heat and letting the egg cook longer before flipping it. The whites should be nearly set by the time you flip the egg.
I have trouble breaking my egg yolks when I flip them.
- It won't take 10,000 hours but...
Practice, my friend. You must go confidently, and gently.