Ah, you’re adventurous. For flipping, you need the same temperature—medium-low. Cook the first side for about three minutes, until the white is mostly set. Then flip gently. I use a thin spatula and the patience of a monk.
Cook the second side for 30 seconds for over-easy (that gooey yolk magic), one minute for over-medium, or two minutes for that fully cooked, “I’m very serious about my breakfast” yolk. Any longer, and you’ll have a hockey puck. Don’t do that.
Egg Frying Temperature Chart Chart To Sous Vide Cooking – Coolguides
The Pan Choice Matters (Sort Of)
Non-stick is the MVP here. It’s forgiving. Cast iron works, but it’s a diva. You have to season it, preheat it perfectly, and use a ton of butter. Stainless steel? Only if you’re a masochist or a professional. Use the pan that makes you feel brave.
If your egg sticks, it’s not you. It’s the pan being too cold (or you used a spray oil that burns at weird temperatures). Just start over. It’s okay. Eggs are cheap. Your sanity is not.
