Delicious, nutritious, and no mess. These delicious over-hard eggs are an easy addition to any breakfast and they make clean up a breeze.
Not everyone is a fan of the ooey gooey yolk of eggs. If you like a hard boiled egg but feel like changing things up or you are in the mood for a fry up, this is the way to go. These over hard eggs harden without getting rubbery and the whites maintain a slight crispy texture that is just delicious.
Those who have kids know that runny egg yolk can get everywhere and cleaning up after breakfast can be a real chore. But serving your eggs this way can yield a quicker and easier tidy up. Or, if you like eggs in your sandwich but hate the explosive yolk, this method of cooking might be your saving grace.
Why You Will Love This Recipe
- If you aren’t a fan of a runny yolk this recipe is for you.
- Easy to serve in a sandwich without the yolk dripping out of the sandwich.
- These eggs don’t come out rubbery, and the whites gain a touch of crispiness.
- Cleaning up after this breakfast is so easy, making it a great choice for messy eaters (i.e. kids).
There is really nothing more simple. Do you have a couple of eggs, some butter, and 5 minutes to spare? Then you are ready to make this tasty breakfast.
- 2 fresh eggs
- 1 tbsp butter
How to Make Over-Hard Eggs – The Steps
Step 1: Heat a non-stick pan or a cast iron skillet over low heat. Pop in the butter and let it melt until it bubbles.
Step 2: Crack the eggs in one at a time and fry for 2-3 minutes on one side, then flip and fry for another 2 minutes on the other. Take out and serve.
Top Tips for Over-Hard Eggs
- The only way to guarantee a perfectly set yolk is to practise. Everything from the temperature to the pan and even the size of the eggs may yield slightly different cooking times.
- You can check the yolk’s doneness but tapping it lightly with your spatula after flipping it over. Be careful not to break the yolk, although it isn’t the end of the world if you do.
- Your egg should become slightly golden in color, as pictured, with darker outer edges.
Eggs go with so many dishes, and they aren’t just for breakfast anymore. Serve them with blueberry pancakes, a side of bacon (or delicious homemade bacon jam), in a chicken sandwich, or on some indulgent avocado toast topped with smoked salmon.
Top your eggs with salt and pepper, ketchup, hot sauce, and/or any of your favorite condiments or seasonings. The possibilities are endless, so throw this side dish next to sweet or savory foods for some extra protein and delicious flavor.
Fresh eggs aren’t as important for this recipe as they are for poached eggs, as fresh eggs hold their form better However, fresh eggs have more nutrients and using fresh ingredients tends to yield better results in general.
Olive oil works great too, but it isn’t as tasty as butter. You could also use other vegetable oils, just keep in mind that they will have different flavors which can affect the flavor of your eggs.
Absolutely, you can cut the yolk out after you have cooked the eggs, or (and this is a much easier method) you can separate the eggs before you cook them. This can be done by cracking open your egg and transferring the egg back and forth between the two halves of the eggs shells over a bowl, letting the whites dribble out and reserving the yolk.
How to Store Over-Hard Eggs
These eggs are best served fresh, but if you have made more than you can stomach, you can keep them fresh in the refrigerator for 2 or 3 days. Just make sure they have cooled completely before you store them in an airtight container. Freezing is not recommended because the texture will become rubbery.
When reheating, either place them on a plat in the microwave for about 1 minutes, or grease a nonstick skillet and fry them on either side until heated through.
Delicious Over-Hard Eggs
- 2 fresh eggs
- 1 tbsp butter
- Heat a non-stick pan or a cast iron skillet over low heat. Pop in the butter and let it melt until it bubbles.
- Crack the eggs in one at a time and fry for 2-3 minutes on one side, then flip and fry for another 2 minutes on the other. Take out and serve.
- Double, triple, or even quadruple this recipe if you are feeding the whole family.
- Fresh eggs aren’t as important for this recipe as they are for poached eggs, as fresh eggs hold their form better However, fresh eggs have more nutrients and using fresh ingredients tends to yield better results in general.