Learn how to fry an egg with our super-easy step-by-step guide. You'll never
Learning how to fry an egg is very important. One of the nicest things you can do to a simple, hearty dish is top it with a fried egg - check this out if you don't believe me. And as far as easy breakfasts go, this recipe doesn't require the washing of a big unwieldy bowl coated with gooey pancake batter.
The best thing about starting off a Test Kitchen shoot with How To Fry An Egg? Eating the very egg you see above about two seconds after it was finished being photographed, along with a couple of the sausage patties I made for Toad In The Waffle. Cause what's the most important thing? Breakfast.
Related: 5 Ideas For Dinner Tonight: Fried Eggs
Here's what you'll need:
- 1 egg
- 1 tablespoon of butter per egg (if frying 2 eggs at the same time, use 2 tablespoons of butter)
- A nonstick or well-seasoned cast-iron skillet, lid optional if you want your egg more well-done
Melt the butter
Melt the butter over medium heat in the skillet or pan.
Tilt pan to coat
Tilt pan to coat the bottom evenly with butter. It should be hot and foamy but not browning at all.
Crack the egg into the pan
Crack the egg into the pan, keeping the yolk as close to the center as possible. This will help the white cook evenly.
Fry the egg
Fry the egg for about two minutes or until the white is almost set. At this stage, you can cover it with a lid until the top is cooked to your liking. This will result in a well-done sunny side-up egg.
Flip for over-easy
For an over-easy or over-medium egg, gently loosen any stuck edges of the egg from the pan using a thin spatula (a thick one might mangle the still-cooking white) until you can move the egg around by shaking the pan.
Cook the other side for over-easy
Flip the egg with the spatula and cook the other side for another 30 seconds for over-easy or another minute to minute and a half for over-medium. The longer you cook after this step, the less ooziness you'll get from the yolk.
Related: Runny Egg Yolk Porn For Your Weekend
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by Jess Kapadia