50 People Try to Make an Over Easy Egg

I have never even heard of an over easy egg,

so we're gonna get creative. (laughs)

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An over easy egg?

Um.

I don't know what that means.

That's the same as sunny side up, right?

Let's see what happens.

How easy can it be?

(playful music)

Alright, so.

I'm gonna butter this.

(playful music)

Never too much butter.

Let's put in a little bit more.

Now let's the egg cracked in it.

(playful music) (eggs cracking)

Oh whoops.

Oops, that just happened.

The shell's in there.

Extra calcium.

And now we wait.

This does not feel correct.

I feel like over easy eggs

are supposed to be burnt and like, disgusting.

Ooh, okay. (laughs)

We're getting close.

We'll say it's done.

Scoop up that egg, whoa okay.

Oh, you know what I was thinking of is sunny side up.

Does that mean?

Oh no.

(playful music)

Alright so.

I'll build up my courage and then flip it.

One, two, three.

Ah!

It's not flipping very well.

Oh my god.

(laughing)

(playful music)

Gotta be honest,

I'm not entirely sure what constitutes an over easy egg.

I'd rather actually go to a restaurant

and have them make fancy eggs.

Okay.

I love making over easy eggs.

I make eggs every day.

Over easy means that we crack it in the pan,

fry it gently, turn it over, cook the other side briefly.

First step.

Just a little, little tiny bit of oil.

(lively piano music)

So I'm gonna break an egg.

(eggs cracking)

Put a little salt, pepper on top.

Now we wait.

Wait for it to set around the middle.

Checking around the edges

to see that it's gonna lift up nicely.

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And then I'm gonna flip it over.

Let's just go for it, flip it over.

Boom.

We don't need a spatula, we can just flip in the air.

And in about 10 seconds it'll be done.

Alright, let's see.

(lively piano music)

Like that.

Perfect over easy egg. (laughs)

First try, crushed it.

(tape reverses)

An over easy egg is an egg

that the white is set on both sides.

You flip it once, and the yolk is still runny.

So I get my pan warm, not super hot.

I'm gonna add a little bit of oil.

Oil is best for over easy eggs

because it keeps the browning down.

If you use butter,

the butter starts to brown before the egg is cooked,

and then you get a really brown, crispy edge.

Get it to where the oil is just starting

to kinda shimmer and run around the pan,

and then break your egg into the pan.

I really don't want much movement

when I add it to the pan, right?

You can see that it's starting to just lightly set.

At this point we need to add a little bit of salt.

I always season the top of my eggs.

Plenty of salt, nothing worse than a bland egg.

Now you can see that it's starting to set.

There's two kind of parts to the white.

The white on the outside starts to set.

There's an inside part of the white

that I want to start to set before I flip it.

If I flip it before then, the egg usually kinda falls apart

and that's when you start to break yolks

and things start to get messy.

So you can see that my outside white has started to set.

Get under it fairly aggressively, and flip it.

Once the white is set on the other side, I'm done.

I don't wanna cook it any more, okay?

So we're gonna take it off the heat

and we're gonna plate it.

You wanna get a spatula,

'cause if you just slide it out of the pan onto the plate,

you're gonna get all the oil that's actually in the pan

onto your plate and that's what you don't want.

You don't want a greasy over easy egg.

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And there you go.

A really great test to see if your egg is right

is to cut into it.

You can see that my yolk is running,

that my white is fully set.

Get me some toast, this is beautiful,

and that's how you make an over easy egg.

(lively classical music)

Ah-ha, look at that.

Oh yeah.

Ooh.

It runs.

Yay.

Mm.

That is slimy.

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