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Over-Medium Eggs

Over-Medium Eggs Recipe

These over-medium eggs have fully set whites and a creamy, still-runny yolk, pan-fried in butter and finished with chopped chives and freshly ground black pepper. Ready in about 10 minutes, they make a quick breakfast or a fast topping for potatoes and grain bowls.
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Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Course: Breakfast
Keyword: eggs, over-medium eggs, pan-fried

Ingredients

  • 2 tablespoons butter unsalted
  • 4 large eggs
  • Pinch black pepper freshly ground
  • salt optional
  • 1 tablespoon chives chopped

Instructions

  1. Heat a nonstick pan over medium heat and add half the unsalted butter. Once the butter has melted and is hot, crack 2 eggs into the pan.
  2. Turn the heat to low and cook the eggs for 2 minutes, or until the egg whites begin to set while the yolks remain runny.
  3. Flip the eggs carefully with a spatula and cook for an additional 30 seconds so the yolks stay runny in the center.
  4. Remove the eggs to a plate, season with freshly ground black pepper and salt if desired, and garnish with chopped chives. Repeat the process with the remaining butter and eggs.

Notes

Cook in two batches using half the butter for each batch so the pan stays hot and the whites cook evenly. Adjust the short cook times slightly for firmer or runnier yolks depending on egg size and your preference.