Check out Marquette Castings Skillet here:

Today I am sharing the most basic of kitchen basics! How to properly fry an over easy egg. I really want to help people understand the simple basics of cooking. If you can cook an egg, you eat. If you can make toast, you eat better! I think you know where I am going with that. To make this even more exciting, I have partnered with Marquette Castings, a Michigan based, American owned company that forges these amazing carbon steel skillets that are simply impeccable! While you can cook your eggs in any skillet, this skillet is a true joy. I was totally blown away by the quality craftsmanship of this beauty!

Carbon steel has a lot in common with it’s cousin cast iron, so if you are a fan of cast iron, like I am, you will definitely be a fan of carbon steel. They are very similar with a couple of exceptions. Cast iron is poured, from a liquid state into a mold, then cooled and unmolded and it is porous and takes on the texture of the mold it was poured into. Carbon steel is made from similar material but it is formed from a sheet of rolled metal into the skillet you see me using today. It’s handle is riveted on by hand and the surface treated with flax oil and baked on. It is ready to use when you get it home.

I received this skillet today. I made this video today and I used it for the first time on this video. Frying an egg was an absolute joy. I do not like frying eggs in cast iron. Especially brand new, lightly seasoned cast iron. It is nearly impossible to get a good fried egg out of one of those. As you can see these over easy eggs slid around the pan and released very well. I was totally impressed!

The secret to frying an over easy egg is to not do it over high heat. Many want to do things fast and hot, this is not the time for that. Medium heat is perfect. We used an induction burner set at 210 to 220 degrees to achieve this. Melt some butter. Crack the egg and release it low over the pan. This will help keep the yolk in tact. Then let the heat do the rest. When the egg begins to bubble and the white is completely opaque, use your thin spatula, we like a “fish slice” and quickly slide the edge under the yolk and then gently turn the egg over. At this point your egg will only need a few seconds to complete cooking. Then flip it back and remove to a plate.

Now you know you know how to cook an over easy egg. If you like your egg nice and runny only cook the second side for about 10 seconds. If you like it more cooked or “over medium” allow it to cook for 20 to 30 seconds. This makes the yolk a little more firm, but still runny enough to dunk your toast into.

You can truly cook an over easy or any sort of egg in any skillet that you like. This carbon steel skillet from Marquette Castings in the Rolls Royce of skillets. I have used a lot of cookware in my day. From very fancy top of the like French cookware in the restaurant kitchens early in my career to good quality American made cookware in my own home kitchen. This skillet will rival just about any that I have used in my life. I am not exaggerating. It really is that good!

As you would expect. A piece of quality craftsmanship will also have a price commensurate with it’s worth. So while this may not be in everyone’s budget, it is well worth it for the foodie and connoisseur of fine kitchen equipment. It would be a lovely treat for a wedding, birthday or graduation gift. Definitely it is the gift of longevity. This skillet will last generations if well cared for and could easily be handed down as a family heirloom from parent to child to grandchild.

I hope you have enjoyed the primer on over easy eggs as well as the Marquette Castings skillet. Use the link above to learn more about this awesome American owned business. I hope you support them in their efforts!

Happy Eating!

FTC Disclosure: Thank you to Marquette Castings for partnering with me to share this video today. All opinions are my own and presented honestly.

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The author Livia

Crossfitter, Blogger, World's Pickiest Vegetarian, Ninja in Training, Vampire Slayer. Blue is my favourite color. It's also the only color.


  1. I have a question for you Noreen what's the name of the little Gadget that you're cooking on…and do you have to use special pots for it?

  2. I am a fairly seasoned cook, but honestly have never mastered the over-easy egg! Seriously! I never get it flipped right and then never get the runny yolk I desire. I do the same thing with poached — eggs hate me! You've prompted me to try again…

  3. Over easy eggs is when whites is runny i thought. I always ask for over medium eggs , which means only the yoke is runny but whites are done.

  4. I cook in only cast iron. I'm 57 been cooking since I was 4.. Eggs we all can do years of practice..I taught my girls they are in their 30tys. Now my 7 year old Granddaughter. All my cast iron are antique..

  5. Nice video for a nice pan!

    Was the spatula you used made from nylon, or is it some sort of metal? I bought a carbon steel pan a few months ago and I am ready to pitch my nylon/plastic kitchen tools and find a thin steel spatula like my mother used in the days before Teflon. The nylon spatulas wear and the edges won't slip under an egg.

  6. Love the shout out to Jeff Smith! I learned the “hot pan, cold oil”’ rule from him, too. Good memories!

  7. Noreen you cooked an over medium egg which is whites set runny yoke. Over easy is whites not set really runny yoke. BTW I loved the frugal gourmet!

  8. For those who say easy over is runny white your wrong..The "easy," "medium" or "hard" refers to the consistency of the yolk. In the case of "over easy," the egg is fried on both sides so that the egg whites are firm while the yolk remains runny (like the yolk of a poached or soft boiledegg).

  9. Never ever use soap and water on cast iron once it is seasoned. You will ruin it and have to go thru reseasoning all over again.

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