How do you cook perfect over easy eggs at home?

Question

Mine never look like they do from a resturant/diner. I can never flip them over well, they always break, they stick to the pan even when i use oil and I usually overcook them.

Answer 1

medium hot pan, pat of butter. when butter is melted, drop in egg. About 1 and 1/2 minutes, flip for just a second...do not brown the flipped side. Perfect everytime

Answer 2

Good tips already here! The most important may be fresh eggs. Old eggs break too easily. A few others to consider:

1. An egg that looks done in the pan is overcooked.
2. Try a small pan - one of those little non-stick jobbies. Use it only for eggs, never scratch it or put it in the dishwasher.
3. Try the spray version of cooking oil - it might help you coat the cooking surface more evenly.
4. The flip is more about coaxing the egg to roll over than it is a full-on flip. The egg never loses contact with the pan. Just get enough of your flipper under to lift half the egg and use your other hand on the pan handle to tilt the pan as you roll it over.

Answer 3

All good advice. My secret's just a little different.

Use a mix of both butter and oil. The salt in the butter will make your egg stick unless there's some regular oil with it. Use a heavy skillet and preheat it over medium heat.


After the base of the white sets, add a little water to the pan to loosen the white and create some steam. Tilt your pan down, away from you, and slide your spatula under it. Push the egg towards the lip of the skillet so that it rolls over itself. Add a little more butter and let the water just evaporate out. Total cooking time is under 2 mins.

Answer 4

Try cooking them with abit of butter instead of oil...Don't let the butter get brown, just slowly melt it..drop the egg in and wait until all the egg white turns a nice color white..(not runny). When it's cooked thouroughly, you'll be able to just flip it right over.

Answer 5

you have to use little heat on a non-stick pan with not too much oil. wiggle the pan constantly so it doesn't stick and that shall do it

Answer 6

keep practising,nice fresh egg,lightly oiled pan,gentle handling and moderate heat.