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    Home » Recipes » Breakfast

    How to Make Over Hard Eggs (it's so easy!)

    Modified: Aug 30, 2024 • Published: May 18, 2023 by Dr. Erin Carter • This post may contain affiliate links • Leave a Comment

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    A white plate with over hard eggs on it and a side dish full of fresh raspberries and blueberries.
    A plate of over hard eggs with a side dish full of fresh raspberries and blueberries.

    You are going to love this over-hard eggs recipe. It's so quick and easy to make and the yolks turn out fully cooked, never soft or runny. These eggs are the perfect quick meal that will leave you satisfied for hours. 

    Two over hard eggs on a plate with a side bowl of fresh blueberries and raspberries.
    Table of Contents
    • What are over hard eggs?
    • Why you will love making eggs this way:
    • Ingredients:
    • How to make (step-by-step):
    • Top Tips:
    • Variations and add ins:
    • How to serve:
    • How to store:
    • Frequently asked questions:
    • Other recipes you will love:
    • Recipe

    What are over hard eggs?

    When looking at fried eggs there are different ways you can prepare them. Over-easy eggs are fried eggs where the yolk is runny, over medium eggs are fried eggs where the yolk is a little runny, over hard eggs are fried eggs that have fully cooked yolks, and sunny-side up eggs are fried until the yolk is runny, but they are not flipped. These eggs are served with the yolk side up (hence the name, sunny side up).

    In the photograph below you can see the differences between the different types of fried eggs.

    Why you will love making eggs this way:

    • Over hard eggs are so quick and easy to make! They take less than 10 minutes to prepare just like hard boiled eggs in the microwave.
    • You only need 2 ingredients for this fried egg recipe - eggs and oil.
    • The yolks are fully cooked and firm so if are not a fan of runny yolks you are going to love these eggs. 
    • You can top and season these eggs however you like.
    • These eggs are delicious eaten on their own but they are also the perfect addition to other meals and you can also use them to make sandwiches, breakfast sandwiches, or to top burgers or salads. They are an easy way to add more protein to any meal.

    If you are an egg lover you will also want to make my egg, bacon and vegetable casserole, gluten-free quiche recipe and chicken omelette recipe.

    Ingredients:

    The ingredients needed to make over hard eggs separated into small bowls.
    • Eggs - I recommend using fresh eggs for the best results. You can use any size of eggs that you prefer. I personally love using free range eggs.
    • Coconut oil - coconut oil is used to help fry these eggs and prevent them from sticking to your pan. Instead of coconut oil you can use any other type of oil or fat that you prefer such as butter, ghee, bacon grease or bacon fat, olive oil or avocado oil.

    How to make (step-by-step):

    Step one:

    First, in a large pan or skillet, melt the coconut oil over low to medium-low heat.

    Step two:

    When the oil is melted, add the egg(s) to the pan. Note that you can cook the eggs one at a time or together, whichever you prefer.

    Step three:

    Now cook the eggs for 2-3 minutes, until the white is firm but the yolk is still runny. Flip the eggs and cook the second side for another 2 minutes until the yolks are fully cooked. Then serve and enjoy!

    Top Tips:

    • Use fresh eggs for best results - when fried, fresh egg whites hold their shape better whereas the whites on older eggs tend to spread (which you can see happening in my step-by-step photos).
    • Use room temperature eggs for best results and faster cooking times.
    • This cooking method works best if you fry the eggs over low to medium-low heat. Do not cook them over medium heat or medium-high heat.
    • Do not skimp on the oil. If your pan starts to dry up, add more so the eggs cook better and don't stick to the bottom of the pan.
    • You will notice the egg yolks begin to puff up once the eggs have been flipped. This means the yolk has cooked through and is ready to eat.
    • One tip to prevent the eggs from breaking when you flip them is to use a large, thin spatula to flip the eggs.

    Variations and add ins:

    • Instead of coconut oil you can use a different cooking fat or oil of your choice. Other options include butter, ghee, bacon grease, avocado oil or olive oil.
    • You can season these eggs however you like - I prefer a little salt and ground black pepper but feel free to add other herbs or spices. Some other great ideas include Everything But The Bagel seasoning, seasoning salt or truffle salt.
    • If you are serving a crowd feel free to cook as many eggs as you like using this method. Just keep adding oil to the pan as you go so that it doesn't dry up.

    How to serve:

    These eggs are delicious served on their own but you could also use them to make an egg sandwich, for topping toast or avocado toast, to top a burger, to make a burrito, or to top salads.

    You can season or dress these eggs however you like. Salt and pepper are classic options but feel free to top these eggs with ketchup, salsa or hot sauce.

    You could also serve these eggs with a side of crispy instant pot bacon, sausages cooked in an air fryer, fresh fruit or hash browns!

    How to store:

    These eggs are best enjoyed right after they have been cooked. I don't recommend trying to store cooked eggs as they tend to turn rubbery in the fridge. However if you make them you could put them in an airtight container and take them for an as easy to-go meal.

    I also don't recommend trying to freeze cooked eggs as they turn rubbery when you thaw them.

    A plate with two over hard eggs on it seasoned with salt and pepper and with a side of baby tomatoes.

    Frequently asked questions:

    Are eggs dairy free?

    Yes eggs are dairy free. Eggs come from chickens, not cows, so they are a poultry product, not a dairy product.

    Are eggs vegetarian?

    Yes, eggs are vegetarian, but not vegan.

    Are over hard eggs and fried eggs the same thing?

    Not necessarily. A fried egg is any egg fried in a pan or skillet, whereas an over hard egg involves frying the egg and flipping it until the yolk is completely cooked through.

    Is over hard the same as hard boiled?

    No they are not the same. Hard boiled eggs are eggs that have been boiled in water wit the shell on them until they are fully cooked through and the yolks are firm. Over hard eggs are a type of fried egg where they are cooked until the yolks are firm.

    Other recipes you will love:

    • Soft boiled eggs in the microwave
    • Easy egg wraps
    • Snickers overnight oats
    • Healthy banana pecan muffins
    • No sugar blueberry chia seed jam

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star rating before you go!

    Recipe

    A plate with over hard eggs on it and a small bowl of blueberries and raspberries.

    Over Hard Eggs

    You will love making over hard eggs! These fried eggs are so easy to make and are ready in less than 10 minutes.
    5 from 8 votes
    Print Pin Rate
    Course: Breakfast, brunch, Dessert, Dinner, Eggs, Main Course
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegetarian
    Prep Time: 1 minute minute
    Cook Time: 6 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 1
    Calories: 242kcal
    Author: Dr. Erin Carter

    Equipment

    • Skillet or pan

    Ingredients

    • 1-2 tablespoon coconut oil (enough to coat your pan)
    • 2 eggs

    Instructions

    • In a large pan or skillet, melt the coconut oil over low to medium-low heat.
    • Once the oil is melted, add the eggs to the pan.
    • Cook the eggs for 2 to 3 minutes, until the white is firm but the yolk is still runny. Flip the eggs and cook for 2 more minutes until the yolk is fully cooked through. About 1 minute in, gently press the yolk with a spatula to make sure it’s broken.

    Notes

      1. Use fresh eggs for best results - when fried, fresh egg whites hold their shape better whereas the whites on older eggs tend to spread.
      2. Use room temperature eggs for best results and faster cooking times.
      3. Fry the eggs over low to medium-low heat. Lower temperatures work best when trying to make over hard fried eggs.
      4. Do not skimp on the oil. If your pan starts to dry up, add more so the eggs cook better.
      5. These eggs are best served right away.

    Nutrition

    Calories: 242kcal | Carbohydrates: 1g | Protein: 11g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 121mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    A white plate with over hard eggs on it and a side dish full of fresh raspberries and blueberries.
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    A photo of Dr. Erin Carter wearing a floral dress in her kitchen.

    Hi everyone!

    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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