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Over Easy vs. Over Medium: How to Cook the Perfect Egg

Over Easy vs. Over Medium: How to Cook the Perfect Egg

There are eight different ways to cook an egg; boiled, sunny side up, over easy/medium/hard, scrambled, baked, omelette, poached, or sous vide. Some of these styles of eggs are easier to cook than others. The kind that most people find tricky is cooking over easy/medium/hard. This can be tricky because you have to keep an eye on it or it can change from one to the other before you know it. Today, let's learn how to cook your eggs over easy vs. over medium.

One over easy egg on wooden surface
Eggs are a great source of natural protein. In one egg, there's between five and seven grams of protein.

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Over-Easy vs. Over-Medium: What's the difference?

The difference between over-easy and over-medium is how cooked the yolk of the egg is. An over-easy egg is an egg that has been flipped but still has a runny yolk. An over-medium egg is an egg that has been flipped but the yolk is only slightly runny.

Over Easy vs. Over-Medium: How To Cook

To cook these eggs use a non-stick pan and melt butter or use cooking spray to grease the pan. Turn the stove to medium and allow the butter to melt or the pan to warm up if you're using cooking spray. Once ready, place a cracked egg in the pan. While you allow the egg to cook for about three to four minutes, this is the perfect time to season your egg. You only want the white of the egg to be cooked during this step. Once completed, carefully slide and wiggle a thin spatula underneath the egg, ensuring that the yolk is on the spatula. Gently flip and allow the egg to cook for only one minute if you want over-easy eggs or two minutes if you want over-medium eggs.

Over-Easy vs. Over-Medium: Best Recipes

Over-Easy vs. Over-Medium: Best Recipes

Whether you prefer your egg super runny and over-easy or just a little bit runny cooked over-medium, here are some of our favorite recipes you can use them with:

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Potato Zucchini Hash

Potato Zucchini Hash With Over-easy eggs

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  • Author: MomsWhoThink.com
  • Yield: 4 servings 1x


  • 4 russet potatoes (3 pounds total), peeled, quartered lengthwise, and thinly sliced crosswise
  • 4 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • salt and ground black pepper
  • 2 medium zucchini, quartered lengthwise and thinly sliced crosswise
  • 2 tablespoons butter
  • 8 large eggs


  1. Rinse potato slices well under cold running water, then drain and thoroughly pat dry.
  2. In a large nonstick skillet, heat olive oil over medium-high heat. Add onion and potatoes and season with salt and pepper.
  3. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
  4. Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, about 8 minutes. Season with salt and pepper.
  5. Meanwhile, heat a large skillet over medium heat. Add butter.
  6. Once the butter begins to sizzle, crack eggs into the pan and cook until whites are just set and golden brown at the edges, about 3 minutes.
  7. Divide hash among 4 plates, top each with 2 eggs, and serve.
  • Category: Breakfast
  • Cuisine: American
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