Stovetop Fried Eggs
A properly fried egg requires patience more than technique. By keeping the heat steady and low, you avoid rubbery edges and ensure the white is cooked through without needing to flip the egg.
Control the heat, control the egg
Eggs cook faster than you think. Have your plate ready and your heat source calibrated before cracking the shell.
- 8-inch non-stick skillet
- silicone spatula
What goes in.
- 1large egg, cold from the fridge
- 1 tspunsalted butter or high-smoke point oil
- to tastesea salt
- to tastecracked black pepper
The low-and-slow slide
Resist the urge to crank the heat. If the butter sizzles aggressively, the pan is too hot; it should foam gently to ensure the egg cooks evenly from bottom to top.
The method.
Heat the pan
Place the skillet over medium-low heat and add the butter. Once the butter is melted and bubbling slightly, it is ready.
Crack the egg
Crack the egg into a small ramekin first to ensure no shell fragments remain, then slide it gently into the center of the pan.
Watch the whites
Let the egg sit undisturbed. As the whites begin to turn opaque, use your spatula to nudge the translucent parts near the yolk toward the heat so they set evenly.
Finish and serve
When the whites are fully set and no longer jiggly, lift the egg with your spatula and slide it onto your plate. Season immediately.
Other turns to take.
Basted style
Add a teaspoon of water to the pan once the whites are halfway set and cover with a lid for 30 seconds to steam the top of the yolk.
Crispy edge
Use two tablespoons of oil instead of butter and increase heat to medium-high; the edges will darken and bubble while the yolk stays soft.
When it doesn't go to plan.
If you break the yolk when cracking, don't discard it; scramble it into the white for a rustic, broken-yolk fry.
Use a cold egg; the protein structure is firmer, which helps the white hold its shape in the pan instead of spreading thin.
Keep your spatula flat against the surface of the pan when sliding it under the egg to prevent tearing the yolk membrane.
The ones that keep coming up.
How do I know when the egg is done?
Look for the white to be completely solid and white. If it still looks clear or jelly-like, it needs more time.
Does it matter if I use a stainless steel pan?
A seasoned cast iron or a non-stick skillet is essential. Eggs will stick firmly to stainless steel unless you use a significant amount of fat.
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