Get perfect over hard eggs every time with these simple instructions. Solid yolk, whites with just a bit of crispiness on the outside — these eggs will complement any big breakfast.
How can something so small cause so much stress! Eggs — those oval-shaped super foods (yes, you read that right) — can be used in so many recipes. They feature in many a baking recipe but can also be eaten on their own, be they scrambled, fried, poached, boiled… so many OPTIONS!
Personally, I prefer them over hard. That’s when the yolk has gone from being a liquid to a solid (sounds like I’m back in science class). There’s less mess (ideal when serving kids or including the egg in a sandwich) and the texture of a runny yolk never sat right with me. Wanna take the guessing game out of how to get that perfect yolk consistency? Keep reading.
Why You Will Love This Recipe
- Say goodbye to the runny yolk (presuming you would not be sad to see it go, that is). You’ll have clean eggs (and clean plates) by cooking them this way.
- Your kids will appreciate eating a food that doesn’t leak (yeah, kids are weird). You’ll also appreciate your younger ones will be able to eat their breakfasts without getting yolk everywhere.
- Simple instructions and simple ingredients — easy to follow and get right every time.
Are Over Hard Eggs Healthy?
Egg yolks are incredibly good for your eyes, containing lutein and zeaxanthin, which promote eye health. They also contain protein, vitamin D (which is good for your bones and immune system), and choline (which helps your liver and metabolism function). Technically, the longer you cook eggs, the more nutrients you lose, but I would definitely still consider these over hard eggs healthy.
See? When I say ‘simple,’ I mean it.
- 2 fresh eggs
- 1 tbsp olive oil
Heat a cast-iron or a non-stick skillet over LOW heat. Pour in the olive oil.
Crack in the eggs and fry for 2-3 minutes. Turn over and fry the other side for another 2 minutes.
Yes, you can have eggs any time of the day but if you’re a traditionalist, you’re probably going to have them in the morning as part of a balanced breakfast. Here are some other sides you can serve with them so they don’t get so lonely there on your plate:
Blueberry Oatmeal with Cheesecake Swirl: Decadent and yet healthy (crazy combination, right?), this oatmeal is low-fat, gluten-free, and most importantly, guilt-free.
Fluffy Cottage Cheese Pancakes: Don’t turn away at the mention of cottage cheese. You won’t have to deal with its texture (which is most people’s issue with cottage cheese) because it’s merely an ingredient in pancakes. These would bring the carbs while the eggs bring the protein.
Banana Vanilla Orange Smoothie: We haven’t addressed fruit yet for breakfast, have we. Well, here they are. What’s more, this smoothie is high in protein. A great way to wash down that egg.
It’s important to cook these low and slow otherwise they will definitely get crispy, so if you don’t like them that way, turn your heat right down.
It’s important as the eggs won’t stick to the bottom. If the eggs stick it will make it really difficult to flip and get out.
Yes, you can use coconut oil, but the flavor will obviously have a hint of coconut. This oil has a high smoke point, which means it can be heated on HIGH and not burn (ideal for eggs). Just add a tablespoon to the skillet set at MED-HIGH heat.
Yep, you can use butter instead of olive oil, if you want a more decadent taste. Olive oil contains healthier fats though, so if this is a concern, I would stick to the oil.
How to Store Over Hard Eggs
Let the eggs cool to room temperature. Place them in an airtight container and store in the fridge for up to 4 days. To reheat, do so either in the microwave, in the oven, or on the stove. Bear in mind that reheating the eggs will dry out the yolk so do so on LOW heat and only to the point the eggs are warm.
- 2 fresh eggs
- 1 tbsp olive oil
- Heat a cast-iron or a non-stick skillet over LOW heat.
- Pour in the olive oil. Crack in the eggs and fry for 2-3 minutes. Turn over and fry the other side for another 2 minutes.
Tips & Notes:
- I recommend cracking the eggs one at a time.
- If you like the crispiness, increase the heat. If you don’t, be sure to cook these eggs low and slow.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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