Overhard

Overhard is a culinary term most commonly used in American English to describe a fried egg whose yolk is fully cooked through and whose white is completely set. It sits at the far end of the standard fried-egg doneness spectrum, alongside terms such as overeasy and over medium. In some contexts, overhard may also be written as over-hard.

Preparation involves cooking the egg in a light layer of fat over medium heat until the white is set, then flipping and continuing to cook the egg until the yolk has firmed completely. Some cooks cover the pan to trap heat and hasten yolk coagulation. The result is an egg with a firm yolk and a fully cooked white, often with browned or crisped edges depending on fat choice and temperature.

Texture and usage vary by cook and region. An overhard yolk is typically not runny and may be crumbly or dense, which makes it less forgiving for some dishes compared with softer styles. On menus, "over hard" indicates no runny yolk and a fully cooked interior, and it is frequently chosen for sandwiches or plates where a solid yolk is desired.

Safety notes: eggs should be cooked until they reach a safe internal temperature of 160 °F (71 °C) to reduce the risk of foodborne illness. Overhard is distinct from hard-boiled or poached eggs, which achieve firm yolks through different methods.