Over Easy Eggs

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A close up overhead picture of Eggs Over Easy on a white plate.

Making over easy eggs is just that, easy! All you need are eggs, butter, salt, and pepper. Making this breakfast classic takes just a few minutes.

Course Breakfast

Cuisine American

Keyword eggs

Prep Time 22

Cook Time 5

Total Time 27

Servings person

Calories 226kcal

Author Jillian Wade

Cost $1.18

Equipment

Large non-stick skillet
spatula

Ingredients

1 Tablespoon unsalted butter
2 Eggs
Salt and pepper to taste optional

US Customary - Metric

Instructions

SET OUT EGGS:

Set eggs out on the counter to come to room temperature for 20 minutes.

PREHEAT PAN:

Add butter to a large non-stick skillet over medium heat and allow it to melt.
Turn the heat down to low.

COOK EGGS:

Crack eggs into the heated skillet and cook for 2-4 minutes until the whites are firm and the yolks are still runny.
Flip eggs and cook for 15-30 more seconds.

SERVE:

Remove eggs from the pan and season with kosher salt and fresh cracked black pepper (optional).

Video

Notes

SERVE: The eggs can be left out for about 90 minutes before they need to be covered and refrigerated.

STORE: Place leftovers in an airtight container and store them for 4-5 days.

FREEZE: You can freeze cooked eggs, but be forewarned that the whites will be rubbery. To freeze:

Cool the eggs, then place them on a parchment-lined baking sheet.
Freeze until frozen solid for about two hours.
Transfer to a freezer-safe container or zipper-top bag and freeze for up to six months.

THAW: Thaw the egg(s) overnight in the refrigerator.

REHEAT: Place the egg(s) in a skillet with a teaspoon of butter. Place the skillet over medium heat for 3-4 minutes or until the eggs are heated through.

Nutrition