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I can make an egg over easy, but somehow I can't get over medium. I've tried different methods like lower heat, longer time and high heat, shorter time. At best I end up with a yolk that's overcooked on the edges, but still too runny in the center.

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    To save anyone else having to Google, in the American egg system 'over medium' means the egg is flipped and the yolk is only slightly runny.
    – dbmag9
    Commented Oct 27, 2022 at 6:56

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Have you tried a lid? (or bowl, if on a flat-top griddle)

Trapping steam on top of the egg helps to cook it more evenly, IME (not that I claim to be all that good at it.) And it's not just me, as I've seen actual fry cooks use the bowl trick.

As for judging done-ness, that's a matter of "how jiggly is the yolk" but despite your title, your question seems to be more about how to achieve it, rather than how to judge it.

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Using a lid or bowl as mentioned is the best technique I've found IME. Using that trick in combination with medium heat provides a consistent result for me. While not technically part of the cooking process, keep residual heat in mind and make sure to transfer to a plate immediately.

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    in what way is this answer different than the already-present answer?
    – Esther
    Commented Oct 30, 2022 at 1:58

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