I swoon for fried eggs.
There is something about the combination of the tender white and the creamy yolk that just drives my taste buds crazy.
Eggs are so simple, yet it’s so easy to screw them up. If you leave them in the pan for a few seconds too long, you lose that runny, creamy yolk that makes the perfect fried egg.
Luckily, I’ve made them so many times that I can offer you a little direction…
The Perfect Fried Eggs
1. Choose the right pan size:
- For one egg, use a 6 inch pan.
- For two eggs, use an 8 inch pan.
- For three to four eggs, use a 10 inch pan.
- For more than four eggs, fry in batches.
2. Heat the pan Slowly: I like to heat the pan over medium low heat, until I can just barely feel the heat. You do not want a scorching pan!
3. Add a teaspoon of butter or oil per egg. The butter is ready when it starts to sizzle.
4. Add the eggs from a small bowl: Breaking the egg on the side of the pan risks breaking the egg, shell fragments, and burned fingers (trust me on that one). Quick tip: Use a sharp knife to remove shell fragments from the bowl.
5. Fry the eggs over low to medium low heat.
Sunny Side Up
Cook the eggs until the white begins to set, about 1 minute. For a delicate white, but a creamy, decadent yolk, cover the egg and cook over LOW heat for about 5 minutes.
Alternatively, cook the egg uncovered for about 4 minutes, uncovered, on medium low heat. This will still give you a creamy yolk, but the white will be a little more crispy.
In this method of cooking, the white forms a thin film over the yolk due to direct heat. Basically, cook the egg like a sunny side up egg, except flip for the last 30 seconds. It’s challenging not to break the yolk, but practice makes perfect when it comes to eggs.
For over medium or over hard (yuck), cook the egg a little longer after flipping. I’m not going to go into details on this because it is the worst way you can prepare an egg.
If you follow these steps, you will have the perfect fried egg!
Can it get any more perfect that that?