{"id":23626,"date":"2014-09-23T09:03:35","date_gmt":"2014-09-23T13:03:35","guid":{"rendered":"http:\/\/www.ahealthysliceoflife.com\/?p=23626"},"modified":"2021-06-02T07:42:19","modified_gmt":"2021-06-02T11:42:19","slug":"how-to-make-the-perfect-over-medium-egg","status":"publish","type":"post","link":"https:\/\/www.ahealthysliceoflife.com\/how-to-make-the-perfect-over-medium-egg\/","title":{"rendered":"How To Make the Perfect Over-Medium Egg"},"content":{"rendered":"

This easy 5 minute method will result in over-medium egg perfection every single time. Enjoy!<\/em><\/p>\n

I am not a food photographer. I try to be, but I can\u2019t compare my auto-shot food pics to those food stylist pros that design a setting and know how to adjust things like aperture. Still, I do like cooking food and sharing it, especially when you request it.<\/p>\n

So with that, I will admit that this egg post has been in the works for a while now, but I never could get the pictures I wanted.<\/p>\n

And guess what, I still haven\u2019t gotten the exact pictures I wanted, but I\u2019ve come to grips with the fact that that may never happen, so let\u2019s just get on with the sharing so we can all eat delicious breakfasts together, ok?<\/p>\n

\"How<\/p>\n

I was always a scrambled kind of egg girl until I met David. He likes them over-medium and completely converted me. There is something about a little warm runny center that oozes deliciousness.<\/p>\n

Unfortunately, the term over-medium is something that 99% of restaurants just don\u2019t understand. Try ordering them out and you will get a plate full of runny yolk. So I took it upon myself to perfect it at home.<\/p>\n

And I have.<\/p>\n

[Tweet “Make the perfect over-medium egg in just five minutes!”]<\/p>\n

In hopes to share my method, I did step-by-step photos that leave a lot to be desired, but I tried y\u2019all!<\/p>\n

<\/div>\n

How To Make the Perfect Over-Medium Egg<\/h2>\n

1. Using a nonstick pan (this nonstick pan is hand’s down my favorite<\/a>) for best results, add 1\/2 Tbsp of butter (or you can use oil or cooking spray) to a pan heated over medium heat.<\/h3>\n

\"How<\/p>\n

2. Crack your egg gently into a small glass bowl.<\/h3>\n

I highly recommend local eggs, straight from the farm- the taste is noticeably different!<\/em> Once the butter is melted, pour the egg into the pan, being careful not to break the yolk.<\/p>\n

\"How<\/p>\n

3. Allow the underside of the egg to set.<\/h3>\n

This should take about 2 minutes.<\/p>\n

4. Once the bottom has set, pour 1\/2 Tbsp of water (or less depending on how much butter is in the pan) in the pan around the egg.<\/h3>\n

\"How<\/p>\n

5. Cover immediately.<\/h3>\n

Keep covered for about 1 minute, less if you like a runnier center, more if you like it more well done.<\/p>\n

\"How<\/p>\n

6. Uncover and turn off the heat.<\/h3>\n

You can check the yolk by gently pressing on the top of it with a spatula. It should give a little.<\/p>\n

\"How<\/p>\n

7. Plate it up!<\/h3>\n

\"How<\/p>\n

My favorite combination right now is toast, sriracha, avocado, tomato, egg and pepper.<\/p>\n

[Tweet “What would you add to your over-medium egg sandwich? Here’s why I love.”]<\/p>\n

\"healthy<\/p>\n

It may take a time or two to get it just the way you like it, but now I can pretty much get it right every time!<\/p>\n

What is your favorite style of eggs?<\/strong><\/p>\n

I\u2019m on an over-medium kick, but I love a good poached egg too! I haven\u2019t even tried that yet though<\/p>\n

**edited to add: some comments have pointed out that this is actually called a basted egg. Either way, it is delicious and an easy at-home way to achieve slightly runny yolk perfection!<\/p>\n

For more helpful kitchen tips, check out these<\/em><\/p>\n

5 Simple Secrets for Delicious Homemade Soup<\/a><\/em><\/p>\n

and<\/em><\/p>\n

Simple Kitchen Hacks for Everyday Cooks<\/a><\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This is a five-minute method of making a perfect over-medium egg (also called a basted egg). Slightly runny eggy yolk perfection!<\/p>\n","protected":false},"author":4,"featured_media":23625,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2144,1474],"tags":[159],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/posts\/23626"}],"collection":[{"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/comments?post=23626"}],"version-history":[{"count":0,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/posts\/23626\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/media\/23625"}],"wp:attachment":[{"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/media?parent=23626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/categories?post=23626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/tags?post=23626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}