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Sunny-side-up eggs and over-easy eggs seem to get all the attention, but in recent years, the often-overlooked over-medium egg has become my number one. Sure, a runny egg is fun to look at in photos, but a jammy yolk is where it’s at when it comes to enjoying it. Just like I prefer jammy boiled eggs to hard-boiled, I’ve taken to enjoying my fried eggs over-medium, where the yolks are cooked to just barely runny, but still soft.
Think about a breakfast sandwich. Have you ever tried to take a bite when a sunny-side-up or over-easy egg is stuffed in there? It can be delicious, but it can also be a drippy mess — the yolk isn’t contained enough to actually eat it. Instead, it ends up on the plate or in your lap. Over-medium eggs have all the juiciness without the mess.
Don’t limit yourself to breakfast sandwiches once you start enjoying this version of fried egg. Try it in any sandwich, on a burger, over pasta, in a rice or grain bowl, or wherever you might enjoy an egg.
What Is an Over-Medium Egg?
Somewhere between an over-easy and an over-well egg, an over-medium egg has a firmer yolk than a runny over-easy egg, but not quite as firm of a yolk as an over-well egg, which is similar to a hard-boiled egg yolk. It’s the perfect balance — a yolk that is just barely runny, but still soft and brightly colored. It’s like the fried egg version of a jammy soft-boiled egg.
Here’s a quick guide to different fried eggs.
Nothing works better than a nonstick skillet for eggs. For me, a nonstick skillet is so essential for cooking eggs that I have a dedicated pan just for them. It’s perfect for omelets, fried eggs, scrambles, and such.
If You’re Making Over-Medium Eggs, a Few Tips
Fry a few batches of over-medium eggs and it will become second nature. Until then, here are some tips to ensure you get it right every time.
How to Tell When an Over-Medium Egg Is Done?
Before removing the egg from the skillet, gently press on the top of the yolk. If it has a little give, but isn’t hard, it’s ready. If it feels very squishy, keep frying the egg. Trial and error will eventually result in the perfect radar to tell when an over-medium egg is done without having to cut into it first.
Different Types of Cooking Fats to Use
Canola oil (or vegetable oil) has a neutral flavor which highlights the flavor of the egg, but that doesn’t mean it’s not totally delicious to fry up an egg in more full-flavored fat like olive oil, butter, or even bacon fat! Swap in an equal amount of your preferred oil to fry over-medium eggs.
Laura Rege
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