Here’s the deal: you crack an egg into a hot, buttered pan. As it cooks, the white sets up into a tidy, lacy skirt. Then—and this is the key—you flip it.
When you flip an over medium egg, you’re not just showing off (though you can). You’re giving that yolk a gentle, second-hand heat. The white cooks through completely, while the yolk stays molten gold inside. The result? A yolk that oozes slowly, like warm honey, instead of splattering across your plate.
Pro tip: Listen for that quiet sizzle after the flip. About 30 seconds, and you’re golden.
