Quick and Easy Over Hard Eggs

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 healthy meal that is high in protein and will leave you satisfied for hours.

You've heard of over easy eggs, sunny side up eggs, and hard boiled eggs, but have you ever heard of over hard eggs? Over hard eggs are fried eggs where the yolk is fully cooked through until it's hard and no longer runny. The yolk will taste similar to that of a hard boiled egg rather than a sunny side up or soft boiled egg, where the yolk is still runny.

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 this recipe:

• It's so quick, simple and easy to make! It takes less than 10 minutes to make!
• You only need 2 ingredients for this fried egg recipe.
• The yolks are fully cooked and firm so if you don't like runny egg 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 you can also use them to make sandwiches, breakfast sandwiches, breakfast burritos or to top burgers or salads.
• Eggs are a healthy complete protein that are low in carbs, keto, gluten free, dairy free, vegetarian, low sugar, paleo and Whole30 compliant.
• These eggs can be fried in whatever fat you like - I like to use coconut oil but you can also use butter, bacon grease, ghee or olive oil.

If you love eggs with fully cooked yolks you will also love making hard boiled eggs in the microwave. If you prefer eggs with a slightly runny yolk then you will love over medium eggs instead.

Taste and texture:

These eggs taste similar to a plain omelette. The yolks are fully cooked and are firm, not runny, while the egg whites are nice and crispy. You can add any seasonings you like to give these eggs the flavour you prefer.

Key ingredients and substitutions:

You only need two ingredients to make this recipe!

• Eggs - I recommend using fresh eggs for the best results. You can use any size of eggs that you prefer. I also recommend room temperature eggs if possible for even faster frying. I personally love using free range eggs or farm fresh eggs which will have the best, bright yellow yolks or orange yolks.
• 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 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:

Lastly, cook the eggs for two to three minutes, until the white is firm but the yolk is still runny. Flip the eggs and cook for another two minutes until the yolk is fully cooked through. Then serve and enjoy!

Chef's 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.
• Use room temperature eggs for best results and faster cooking times.
• Fry the eggs over low to medium-low heat. Lower temperatures work best when trying to make over hard fried eggs.
• Use a pure ceramic skillet, cast iron skillet, or carbon steel skillet to make these eggs. I never recommend using non-stick skillets due to the health risks associated with the non-stick coatings.
• Do not skimp on the oil. If your pan starts to dry up, add more so the eggs cook better.
• 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.

Variations and add ins:

• Instead of coconut oil you can use a different cooking fat or oil of your choice. Other delicious 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 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, use them to top toast, to top a burger, 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! I also love topping my eggs with sliced avocado or turning this into avocado egg toast.

You could also serve these eggs with bacon, sausages, 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. I also don't recommend trying to freeze cooked eggs.

Nutrition info:

Assuming you eat two eggs, this recipe has approximately 242 calories with 1 gram of total and net carbohydrates, 11 grams of protein, and 22 grams of fat. This egg recipe is healthy, low carb, keto, paleo, gluten free, dairy free, safe for diabetics, and low in sugar. Because the yolks are fully cooked these eggs are also safe to eat if you are pregnant.

Frequently asked questions:

Other recipes you will love:

• Soft boiled eggs in the microwave
• Bacon and vegetable egg casserole
• Snickers cheesecake overnight oats
• Banana pecan muffins
• No sugar blueberry chia seed jam

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