Search College Recipes
How to Cook Over Easy, Medium & Hard Eggs
Over easy, medium and hard eggs are all fairly easy to make. The level of hardness in each name refers to the density of the egg’s yolk. Easy = a runny yolk; medium = a semi-solid yet still runny yolk; and hard = a fully cooked solid yolk.
To prepare these, start with a preheated and greased pan.
Crack your egg(s) individually into a pan and try to avoid letting the whites run together (connected eggs are more difficult to flip). In the pictures, despite using a large pan, I’m cooking just one egg at a time.
For over easy eggs, allow the egg to cook for 10-20 seconds. Flip each egg as soon as its base is firm enough for it to be flipped (test it with a spatula). To flip each egg, use a spatula to get under the yolk and support its weight during lifting and flipping. After flipping, let the opposite side cook for 5-10 seconds, carefully plate & serve. The yolk will be runny and great with toast.
For over medium, follow the same procedure except let it cook slightly longer (10-20 seconds) on each side for a firmed yolk.
For over hard, follow the same procedure except before flipping the egg break the yolk with your spatula (if it didn’t already rupture when you cracked the egg!). Let it cook until desired texture is achieved.
Upon completion, season your eggs with salt, pepper or season salt to add additional flavor.
Written by Justin Farber
Justin Farber is a long time food-lover and longer time food-eater. The manly type, he often prepares and devours unnecessarily large feasts and washes them down with whiskey or a nice brew.