How to Fry an Egg - Perfect Fried Eggs
Don't know how to fry an egg? Follow these simple steps and recipe on how to make the absolute best fried egg, 5 different ways, either sunny side up or over-easy to over-hard.
Servings: 1
Equipment
- Cast Iron or Nonstick pan (see notes in article)
Ingredients
- 1 large fresh egg
- 1/2 tablespoon butter
- Flaky sea salt , for serving
- Freshly ground black pepper , for serving
Instructions
Technique #1 (no lid, cast iron skillet - this renders a gorgeous runny yellow yolk, with crispy whites.)
- Crack an egg in a small ramekin and place it near the stove.
- Warm an 8-inch cast iron skillet over medium-high heat until it’s hot enough that a drop of water sizzles rapidly on contact.
- Reduce heat to medium and add in the butter, moving it around to coat the pan.
- Gently pour the egg into the center of the pan (and watch out for splatters.)
- Let the egg cook until the edges are crisp and golden and egg white is opaque, but the yolk is still runny, 2 to 2 1/2 minutes.
- Transfer the cooked egg to a plate. Sprinkle with flaky sea salt and a couple turns of freshly ground black pepper, if desired.
Technique #2 (with lid, using water to steam, cast iron skillet - perfect for people who prefer to mask the sunny yolk with a thin layer of cooked egg white.)
- Crack an egg in a small ramekin and place it near the stove.
- Warm an 8-inch cast iron skillet over medium-high heat until it’s hot enough that a drop of water sizzles rapidly on contact.
- Reduce heat to medium and add in the butter, moving it around to coat the pan.
- Gently pour the egg into the center of the pan (and watch out for splatters.)
- Immediately drizzle 1 tablespoon of water around the outer parameter of the egg and cover with a lid.
- Cook for 2 minutes until the egg white is opaque and a thin layer of cooked egg white is over the yolk, but the yolk itself is still runny.
- Transfer the cooked egg to a plate. Sprinkle with flaky sea salt and a couple turns of freshly ground black pepper, if desired.
Technique #3-5 Over-Easy, Over-Medium, and Over-Hard - perfect for those who don't want any shiny egg white.
- Following either technique #1 or #2 listed above, once the egg is cooked sunny side up, you simply slide a thin spatula underneath the yolk and flip the egg over in the pan. Cook for an additional 10-30 seconds for over-easy, 30-60 seconds for over-medium, and 1-2 minutes for over-hard.
Nutrition
Calories: 122kcal · Carbohydrates: 1g · Protein: 6g · Fat: 10g · Saturated Fat: 5g · Trans Fat: 1g · Cholesterol: 201mg · Sodium: 121mg · Potassium: 71mg · Sugar: 1g · Vitamin A: 445IU · Calcium: 30mg · Iron: 1mg