How to Make a Perfect Egg!





Introduction: How to Make a Perfect Egg!

About: Im just a random guy from Iowa that likes to do lots of fun things

how to make a perfect, round, over easy egg!

Step 1: Ingredients/Materials


1) enough butter to make a thin, even layer on the bottom of your pan
2) an egg
3) salt and pepper (optional)


1) a pan
2) spatula

Step 2: Melt Butter

melt butter in your pan, keep the heat down

Step 3: Cook the Egg

crack egg into the pan, be careful not to pop the yolk (like I did the first time). Now here is the secret to making your eggs perfect, KEEP THE HEAT TO A LOW TEMPURATURE! the egg should cook slowly from the bottom, up. it should take about 5 minutes to cook. here's the beauty of making eggs this way, you don't need to keep an eye on it, go make coffee, fry up sausage, make toast. when the thick albumen (thicker egg whites surrounding the yolk) lookvdone and aren't runny, slide the egg onto a plate and enjoy!

Step 4: Your Finished!

enjoy the beautiful, perfect egg you just made! don't worry, you can season it with salt and pepper! I used a small egg we harvested from our chickens, that's why mine doesn't look very large, in case you were wondering.



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    I do the same with a little water and cover to steam the egg. It's the only way I like them. Nice instructable.

    3 replies

    Restaurants that cook eggs on a griddle, as opposed to in a pan, usually have a beat to death metal pie tin with a nail punched through the middle of the bottom and a wine cork pushed over the nail to make a handle. When the egg is nearly done, a few drops of water or an ice cube or two next to the egg and the pie tin on top to act as a cover. Works like a charm.

    I also make them that way! Over-easy without the flip!

    Thanks! that is another way to do it.

    I think you just gave me the answer to my egg problem I've been having..But I don't know if I make them the same or different. Do you not flip the egg so that the white part gets cooked on both sides? Everytime I have tried to cook an egg without flipping it, the yolk gets solid. But I definitely need to try and cook at a low temperature for longer time since I usually over cook mine. Thanks

    4 replies

    no problem! that usually is a problem, people cooking them at too high of a temperature. If you want to you can add about a tablespoon of water yo the pan and coveg it with a lid. Doing that slightly cooks the top of the egg, but keeps the yolk runny.

    Or you can cook it until the white is fairly set, then flip it, wait for about 10 seconds, and flip it back. Makes a nice over easy that isn't overcooked. Learn to flip eggs by using a slice of toast instead of an egg. When you can confidently flip the toast, without it slapping into the pan, try flipping eggs. If they break too consistently, flip them off to the side, not on top of the stove. You can ease the pan down and away from the egg so that the egg meets the pan gently. Sort of an egg doing 5 miles an hour pan doing 4 miles an hour sort of thing, if that makes sense. I keep a non-stick pan for eggs only, and never use metal utensils in it. Wipe it out after using and it's ready for tomorrow. No need to wash it.

    Another trick- save the fat from the bacon pan. Let the bits of stuck bacon settle to the bottom. Use a spoon to use the top of this instead of butter. The bits are usually overcooked/burnt is why I exclude them from reuse.

    If all else fails, make shirred eggs. (pronounced sheared) Butter a ramekin, crack the egg into it, and pop it in the oven until it's cooked. Ramekin is oven proof small earthenware bowl with straight sides, also used for souffles.

    I also used to make over-easy eggs like that, flipping them. I Aldo did the spooning method, but with hot oil instead. I never heard of shirred eggs before, I might have tobtrg those sometime! I do know what a ramekin is too, I made a souffle in it too before. the most memorable thing I made with a ramekin was creme caramel (aka flan)
    I suggest you give that a try!

    Have made lots of flan over the years. Don't forget the cinnamon.

    Spooning oil over eggs is called basting, hence basted eggs. Same as basting a turkey.

    Ramekin material also comes stretched out, sort of. They're generally referred to as boats. Oil one up, put creamed chicken with chopped spinach in it, crack two eggs on top and slide it in the oven. Good stuff!!

    You can put nearly anything in a boat and top it with a couple of eggs. Leftovers like corned beef or red flannel hash, assorted vegetables, even beef stew. When using leftovers, nuke them enough to take the chill off and warm them, without getting them blazing hot. Bon Appetit!


    YUM ingredient!!