Eggs, over-medium, always. In all of my egg-ordering, egg-preparing years, I can’t recall ever wanting anything but. Super runny, sunshiny yolks surrounded by fully {and I mean fully} cooked whites – it’s a perfect balance that isn’t as easy to come by as one might think. And at home, it took months of Saturday morning trial and error to get the most photogenic version of my ideal egg.
Gluten-Free, Dairy-Free Waffles Topped with Over-Medium Eggs {Click Image for Recipe}
The easiest way to make sure all of the whites are cooked through is a quick flip. But the second that flip happens, gone goes your pretty yolk. Skip the flip and cover the pan with a lid? That yolk will frost over like a mirror after your hottest shower. Finish off in the broiler? Almost… You’ll likely ruin your favorite nonstick pan.
Shrimp & Grits Topped with Over-Medium Eggs {Click Image for Recipe}
The secret to a perfectly cooked over-medium egg is using a different pan.
Turn the broiler on high. Heat an enameled cast iron pan, greased, over medium-high heat. When pan is heated {which takes a bit longer than a traditional frying pan} fry egg until most of the white is cooked through. And then finish off in the broiler for 30-45 seconds, keeping a close eye on both the whites and yolk. Don’t forget your oven mitt! And double check your cast iron’s stats, but it should be good in temps up to 500 degrees.
Don’t have an enameled cast iron pan? You’re in luck! I’ve teamed up with BergHOFF, the maker of my favorite cast iron grill pan, to giveaway the 9″ enameled cast iron fry pan pictured below!
