The Ultimate Guide to Perfectly Fried Eggs
Frying an egg may seem simple, but for many, it ends in broken yolks and runny whites—definitely not what you're aiming for! (Though it does sound like the start of a country song, doesn't it?)
Let's appreciate the wonder of eggs: a quick-cooking, protein-packed food that transforms in just minutes. The trick to frying eggs perfectly lies in the two different proteins inside—quick-cooking egg whites and the slower-cooking yolks. If you overcook, you get rubbery whites, and undercook them, and they become unpleasantly slimy. Getting them just right requires a little finesse—and there are several methods that work like a charm.
Four Ways to Fry Eggs to Perfection
I'll guide you through frying eggs so the whites and yolks are cooked exactly the way you love them.
1. Sunny Side Up
Sunny side up eggs are cooked on just one side, leaving the yolk deliciously runny and perfect for dipping. The key is to set the whites while keeping the yolk intact. Here's how to nail it:
- Heat a non-stick or cast iron skillet over medium-high heat and add 1 tablespoon of cooking oil until it shimmers. If using butter, wait until the sizzling stops, but before it turns brown.
- Crack the egg into the skillet.
- Wait until the egg white begins to firm up, then gently lift the edges of the white near the yolk with a fork—be careful not to break the yolk. This technique pulls the white toward the edges of the pan, allowing the egg to cook evenly, preventing the slimy, gooey texture often associated with sunny side up eggs.
- No flipping needed—just cook until the whites are fully set (opaque, no longer clear). Season with salt and pepper to taste.
2. Over Easy Eggs
Over easy eggs are flipped to briefly cook the second side, leaving the yolk runny while ensuring the whites are fully set.
- Heat a non-stick or cast iron skillet over medium-high heat with 1 tablespoon of cooking oil until it begins to shimmer. If you're using butter, wait until the sizzling subsides, but before it turns brown.
- Crack the egg into the skillet.
- Once the whites begin to firm up and the yolk starts to set, after about 2 minutes, carefully flip the egg with a large spatula, making sure the yolk doesn't break during the flip.
- Cook for an additional 30 to 60 seconds, then serve with the flipped side up. Season with salt and pepper to taste.
Alternative method 1: Skip the flip by basting the egg with hot oil or butter. Simply tilt the pan and spoon the hot fat over the egg, repeating until the whites are fully set.
Alternative method 2: Alternatively, add a teaspoon of water to the pan and cover with a lid, allowing the steam to cook the top of the egg. Peek every 30 seconds to ensure it doesn't overcook. Warning: Be sure the lid is ready to cover the pan immediately, or you risk hot grease splattering everywhere.
3. Over Medium Eggs
Over medium eggs are similar to over easy eggs, but the yolk is cooked longer until it's partially set, resulting in a creamy, jammy texture. The perfect over medium egg will have a yolk that is neither fully runny nor fully firm, but just the right balance.
- Heat a non-stick or cast iron skillet over medium heat and add 1 tablespoon of cooking oil until it shimmers. If using butter, wait for the sizzling to stop, but before it begins to brown.
- Crack the egg into the skillet.
- Once the whites firm up and the yolk's bottom begins to set, about 2 to 3 minutes, gently flip the egg using a large spatula, ensuring the yolk stays intact.
- Cook for another 60 to 90 seconds, then serve with the flipped side up. Season to taste.
4. Over Hard Eggs
Over hard eggs are the most thoroughly cooked of all, with both the whites and yolks fully set and firmed up.
- Heat a non-stick or cast iron skillet over medium heat and add 1 tablespoon of cooking oil until it shimmers. If using butter, wait for the sizzling to stop, but before it begins to brown.
- Crack the egg into the skillet.
- Once the whites firm up and the yolk begins to set, after 2 to 3 minutes, gently flip the egg with a large spatula, careful not to break the yolk.
- Cook for 2 to 3 minutes more until the yolk is fully firm. Remove from the pan and season to taste.
Tip: For perfectly cooked eggs every time, you can break the yolk when cracking the egg into the pan. This allows the yolk to cook more evenly with the whites.
Learn How to Fry the Perfect Egg
Watch as Matthew Francis demonstrates the art of making a perfectly crispy sunny side up egg:
The Crispy Fried Egg: Next Level
If you're a fan of crispy eggs, this method will blow your mind—though be warned, the cleanup might have you second-guessing!
Heat a cast iron skillet over high heat until it starts to smoke, then add 1 to 2 tablespoons of olive oil. Crack the egg into the pan and step back quickly—expect some splattering as the whites puff up rapidly, turning golden brown at the edges. This technique is lightning fast, so make sure everything is plated and ready to go before you start. From cracking the shell to serving takes only about 90 seconds.
Cracking the Code: How to Crack an Egg
Ever had pesky shell pieces fall into your egg? Chances are, you're cracking it on the edge of the pan. Instead, try tapping the egg firmly on a flat surface, like the counter. Once cracked, separate the shell halves as close to the cooking surface as possible to keep the yolk intact. If the yolk breaks, you're in scrambled egg territory. To eliminate the risk of shell fragments entirely, crack the egg into a small bowl first, then gently transfer it to the hot pan.
More Eggcellent Tips:
- This Hack Makes The Fluffiest Scrambled Eggs Ever
- Breakfast Sandwich Recipes
- Breakfast Egg Recipe Collection
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