How to Make Over Easy Eggs

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Learning how to make over easy eggs is easy! Learn the simple steps you need for perfectly cooked yolks that don’t break. 

One of my most favorite ways to eat eggs is to make them over easy! I’ve loved eggs cooked this way since I was a kid. We called them “dippy eggs” because we would dip our toast in the yolks every time my mom made them for us. 

My kids also love these over easy eggs, they are a quick and nutritious breakfast that is ready in just a few minutes. Eat them plain, serve them on toast, or make them into a sandwich. Over easy eggs are so versatile!

Over Easy Eggs vs. Sunny Side Up Eggs

Over easy eggs are generally flipped in the pan, cooking both sides over the heat. Sunny side up eggs are cooked on one side and then a lid is placed on the pan to use steam to finish cooking the top. 

I think both methods produce a great egg with a soft yolk. If you don’t want to risk trying to flip the eggs just toss a lid on the pan and let them cook through on low. 

How to Flip Over Easy Eggs

The easiest way to flip over easy eggs is with two different spatulas. I use a larger, solid bottomed turner spatula {this is what they are called according to Bed, Bath, and Beyond. Ha! I call them “flipper spatulas”} and a small silicone or rubber spatula.

If you are still wondering what I’m talking about, I have each item listed in the “recommended products” section right above the recipe card! I use the large turner spatula under most of the egg and a small rubber spatula under the rest and usually, that does the trick to get the egg over without it breaking. 

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How to Make Over Easy Eggs

Learning how to make over easy eggs is easy! Learn the simple steps you need for perfectly cooked yolks that don't break. 

Course Breakfast

Cuisine American

Keyword how to cook over easy eggs, over easy eggs

Prep Time 3 minutes

Cook Time 5 minutes

Total Time 8 minutes

Servings 2 people

Calories 113kcal

Author Alli

Ingredients

• 1 tablespoon butter
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

US Customary - Metric

Instructions

• Heat a medium non-stick skillet on medium to low heat. 
• Carefully crack the eggs into a bowl. 
• When the butter is melted and slightly bubbly, gently pour in the eggs into the pan. 
• Sprinkle the eggs with salt and pepper. Cook until the whites start to set. 
• Turn the heat up to medium high and flip the eggs over. This is most easily done with a large turner spatula under most of the egg and a small rubber spatula under the rest. 
• Let the egg cook for a few more minutes - the longer it cooks the less runny the yolk will be. 
• Gently tip the eggs out of the non-stick pan onto a plate to avoid breaking them. 

Notes

This recipe can, of course, be doubled, or tripled, or made as big as you'd like. I do find it easier to make no more than 4 eggs at a time in one skillet. 

Nutrition

Calories: 113kcal | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 403mg | Potassium: 60mg | Vitamin A: 8.3% | Calcium: 2.5% | Iron: 4.3%