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Over Medium Eggs
How to fry an egg over medium so the yolk is just partly runny.
Course
Breakfast
Cuisine
American
Prep Time
2
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
7
minutes
minutes
Servings
1
egg
Calories
113
kcal
Author
Kathy Berget
Ingredients
½
tablespoon
butter
1
egg
salt
pepper
Instructions
Heat a pan over low heat
When pan is warm, add a ½ tablespoon of butter. Allow butter to melt and get bubbly.
½ tablespoon butter
Crack egg into pan over melted butter
1 egg
Sprinkle with a bit of salt and pepper
salt,
pepper
Cook over low heat until most of the white has set
Carefully flip egg over and cook for 1-2 minutes
Flip egg back to original side up and continue cooking for 1-2 minutes more
Remove egg from pan and place on plate
Notes
Heat pan over low heat. This creates a more even heat in the pan.
Use butter or olive oil or rendered bacon grease
Cook over low heat. If the heat is too high, the white of the egg will overcook before the yolk has a chance to cook.
Use a thin spatula to slide under the egg
Cook just one or two eggs at a time. Don't overcrowd the pan.
Wipe out pan between each batch of eggs if cooking multiple batches
Nutrition
Serving:
1
egg
|
Calories:
113
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
179
mg
|
Sodium:
107
mg
|
Potassium:
62
mg
|
Sugar:
1
g
|
Vitamin A:
413
IU
|
Calcium:
26
mg
|
Iron:
1
mg