How do you make an egg over medium without turning it over?
by Karine Lemoine
The “over medium” egg is characterized by a fully cooked white and a yolk just set, still slightly runny in the center but thicker than a completely liquid yolk. It is usually obtained by flipping the egg into the pan, a delicate step that often leads to fears of piercing the yolk.
Another technique allows you to achieve the same result without ever turning the egg over, using steam to cook the top.
Table of Contents
Here's how to do it, step by step.
The principle: steam the top
Without turning, the underside of the egg cooks in direct contact with the pan, while the top remains exposed to the air. To cook this top without turning it over, the solution is toCover the pan, which traps heat and moisture and steams the top white while leaving the yolk just set.
The preparation steps
- Heat a non-stick skillet over low to medium heat, with a knob of butter or a little bit of oil.
- Carefully break the egg into the pan, keeping the yolk intact.
- Cook for 1 to 2 minutes, uncovered, until white starts to set around the edges.
- Add a teaspoon of water next to the egg, then immediately cover the skillet with a lid.
- Continue cooking on low heat for an additional 1 to 2 minutes, watching through the lid if possible.
- Remove from the heat as soon as the white is completely opaque and the yellow seems just stuck on the surface, still soft to the touch.
The water added before covering produces a bit of extra steam, which speeds up the cooking of the top without making the yolk harden any further.
Adjust the cooking time well
The difference between a yolk that is still liquid, a yolk that has just been taken and a yolk that is completely cooked depends on a few tens of seconds.A low heat and regular supervisionavoid exceeding the desired cooking point, the lid considerably speeding up cooking compared to cooking uncovered.
Our tips
►Use a transparent lid if possible
It allows you to monitor the cooking of the white and the yolk without lifting the lid, which would let the steam escape and extend the cooking time.
►Take the egg out of the pan without waiting
The yolk continues to cook slightly once the egg is off the heat, under the effect of residual heat: it is better to remove it a little before the exact cooking point you are looking for.
►Adjust the amount of water to the size of the pan
A teaspoon is enough for an individual skillet; no need to add more, which would boil the egg rather than steam it.
A low heat, a lid and a spoon of water are enough to obtain an egg over medium with yolk just set, without ever having to turn it over.
You can also read:our egg-free salmon pattiesandWhat to do if you overcooked your eggs.
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