Mastering the Fried Egg
Most people overthink the fried egg because they fear the flip. You do not need to flip if you use the right amount of fat and a lid, keeping the yolk bright and the whites fully cooked through.
Control your fat and temperature
Use a heavy-bottomed pan that holds heat well. A cold pan will cause the egg to stick, so give the butter time to foam before the egg hits the surface.
- 8-inch nonstick or seasoned cast iron skillet
- silicone spatula
- small bowl
What goes in.
- 1 largeegg, room temperature
- 1 tbspunsalted butter
- pinchflaky sea salt
Finishing the whites
Tilting the pan slightly and spooning the foaming butter over the whites cooks them from the top down, ensuring the yolk stays molten while the whites lose their raw transparency.
The method.
Heat the pan
Place your skillet over medium heat. Add the butter and let it melt. When the butter foams and the bubbles begin to subside, the pan is ready.
Crack the egg
Crack the egg into a small bowl first to avoid shells and broken yolks. Slide the egg gently into the center of the pan.
Set the edges
Let the egg cook undisturbed for 60 seconds. The edges should start to brown and curl; if they are not sizzling, the heat is too low.
Baste
Tilt the pan so the butter pools at the bottom. Use your spoon to scoop the hot butter and pour it repeatedly over the whites, avoiding the yolk until they are opaque.
Remove
Slide the spatula under the egg and transfer it to your plate. Season immediately with sea salt.
Other turns to take.
Crispy Olive Oil Style
Replace butter with a generous pour of extra virgin olive oil and increase the heat to medium-high for a more intense, jagged crust.
When it doesn't go to plan.
Always crack your eggs into a separate bowl; it prevents small shell fragments from ending up in your pan.
If the whites around the yolk are still runny while the edges are burning, cover the pan with a lid for 30 seconds to steam them.
Fresh eggs hold their shape better. If your egg spreads thinly across the pan, it is likely older.
The ones that keep coming up.
Why do my eggs stick to the pan?
The pan was likely not hot enough when you added the fat, or the egg was too cold coming straight from the refrigerator.
How do I get a perfectly round egg?
Use a metal egg ring inside the pan. If you don't have one, keep the egg centered by gently nudging the whites with your spatula right after they hit the pan.
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