Ever wonder how to make over hard eggs? Then this recipe is for you. In just a few minutes, you can master the basics of cooking eggs where the yolk is perfectly cooked through! It's the best fried egg for a no-mess breakfast.
Want eggs for breakfast and none of those runny yolks? Try these over hard eggs! Similar to a hard boiled egg, the yolk is completely cooked through. They are just as tasty as sunny side up and perfect for those who aren’t a fan of runny yolks, but still want to switch things up from their usual scrambled eggs.
Eggs are loaded with iron, healthy fats, and protein making them a healthy and nutritious way to start the day. Serve along side pancakes, kiwi banana smoothies, oatmeal cups, or make a fried egg sandwich for a filling breakfast in under 10-minutes!
What You'll Need
The perfect egg start with great ingredients and the right pan. Here’s what to know before you start:
- Fresh eggs are best: The yolks of fresh eggs won't separate when they hit the pan. As an egg ages, the whites separate and can be a bit of a challenge. You can use a spatula to push them back, but fresh is easier to work with.
- Non-stick or cast iron skillets: The right skillet is important for sliding out after cooking. Non-stick or cast iron skillets are best for cooking eggs.
- Eggs: fresh eggs are preferred as the yolk won't separate as soon as it hits the pan.
- Butter: creates a non-stick coating and adds flavor.
- Salt and pepper: a dash of kosher salt and pepper enhances the flavor but keeps it neutral so you can use them for just about anything.
How To Make Over Hard Eggs
Heat the butter over medium to low heat until it begins to foam.
Crack 1-2 eggs in the skillet and season with salt and pepper.
Cook for 2 to 3 minutes, until the whites are firm but the yolk is still runny. (If you prefer to break the yolk, gently use a spatula to break it before flipping.)
Flip and cook about 2 minutes. About 1 minute in, gently press the yolk with a spatula to make sure it’s broken. The yolk should be fully cooked through.
Hint: If using a non-stick pan, use a nylon spatula for easy flipping and clean up!
- Season as soon as they hit the pan.
- Do not flip until the egg white is firm.
- Remove from the pan as soon as they're done so they don't overcook.
- Turn the heat down if you plan to cook more eggs. The pan will be hot enough it may cause the next batch to cook too quickly or burn.
Is Butter or Oil Better For Cooking Eggs?
The cooking eggs in butter versus oil debate will never be resolved, but here's my opinion on how to cook them:
- Butter: butter has the best flavor and creates a non-stick coating. Ghee is also nice with a bit of a different, deeper taste to it.
- Olive oil: works just as great, but adds a slightly bitter flavor.
- Neutral oil: if you don't have, or prefer not to use, butter, a neutral oil like canola or vegetable oil won't impart flavor.
Different Ways To Cook Eggs
- Sunny Side Up: these are cooked on one side until the whites are set, but the yolk is still liquid.
- Over Easy: are like sunny side up, but are flipped over briefly to sear the top while keeping the yolk runny.
- Over Medium: are flipped and cooked until the yolk is jammy and egg whites are firm.
- Over Hard: are cooked on each side until the yolk is firm and not runny.
Eggs cooked through on both sides until the yolk is firm, similar to that of a hard boiled egg.
Yes! They are a rich source of iron, protein, and essential vitamins. The yolk contain important fat-soluble vitamins and omega-3's fatty acids so you want to eat the yolk to boost absorption. And yes, they loose some nutrients the longer they cook, but cooking at a lower temperature helps retain those nutrients.
The difference between the two is the amount of cook time once it's flipped. Eggs over easy flipped and cooked for 20-30 seconds while over hard requires an addition 2-3 minutes.
Over Hard Eggs
- Non-stick or cast iron skillet
- ½ tablespoon butter (or neutral oil)
- Kosher salt and pepper to taste
- In a large cast iron or non-stick skillet, melt butter, or oil, over medium low heat until it begins to foam (eggs are best on low to medium low heat).
- Crack the eggs into the pan and season with a pinch of kosher salt and black pepper. Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny. Flip and cook 2 minutes until the yolk is fully cooked through. About 1 minute in, gently press the yolk with a spatula to make sure it’s broken.