To cook an over easy egg, use a nonstick pan over medium‑low heat, cook the egg until the whites are just set, then flip gently and cook briefly so the yolk stays runny.

What “over easy” means

  • An over easy egg has fully set whites and a yolk that is still liquid and runny.
  • The egg is cooked on both sides: first like a sunny‑side egg, then flipped and finished for a short time.

Simple step‑by‑step method

  1. Warm a nonstick skillet over medium‑low heat and add a bit of butter or oil so the egg does not stick.
  1. Crack the egg gently into the pan, trying not to break the yolk, and let it cook undisturbed.
  1. Watch the whites; once they turn opaque and are mostly set with just a small jiggly area near the yolk, it is time to flip.
  1. Slide a thin spatula fully under the egg (especially under the yolk), then flip in one smooth, gentle motion.
  1. Cook on the second side for about 20–60 seconds, depending on how runny you like the yolk, then slide onto a plate and season.

Tiny tricks for success

  • Use medium‑low heat so the whites set without burning while the yolk stays soft.
  • A nonstick or well‑seasoned pan and a wide, thin spatula make it much easier not to break the yolk.
  • If flipping feels stressful, practice with two eggs at once so it feels less precious, or start with a slightly firmer yolk (cook a bit longer before flipping).

Timing and doneness guide

  • Very runny yolk: Flip as soon as whites turn opaque and cook about 10–20 seconds on the second side.
  • Classic over easy: Flip when whites are set and cook about 30–45 seconds on the second side.
  • Closer to over medium: Let the first side cook a bit longer and give the second side up to about 1 minute.

Serving ideas

  • Serve over toast so the yolk soaks into the bread.
  • Add on top of hash browns, rice bowls, or sautéed veggies for a quick, hearty breakfast or brunch.