How to Make the Perfect Fried Egg

If you’re like me, you settle for the best you can manage when it comes to cooking eggs. They’re tricky, and it’s much easier to order them than to make them the way you like.

My second most difficult egg struggle has been with fried eggs. I like a perfectly cooked but not burnt egg white and a warm but runny yolk. I never can quite get there, though. I’ve come close, but never gotten it just right until I learned this little trick.

Now, this demo is for an egg “sunny-side-up,” but it works for “over easy” or even “over hard” eggs as well because they flip over with very little effort. The trick is water!

Sunny-Side-Up Fried Egg

All you’ll need is:

  • a small skillet with a lid,
  • about a teaspoon of cooking oil (vegetable oil or olive oil),
  • a large egg,
  • a little water,
  • and any seasoning you like on your eggs. I like salt, pepper, and a pinch of oregano.

First, set your heat on medium/low and heat your skillet.

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Next, add just enough oil to coat the bottom of the skillet – about a tablespoon.

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Break your egg into the skillet.

Tip: Gently tap the egg against a hard surface, and then flip it over with the cracked side up facing you. Pull the shell apart, starting at the crack, with your thumbs. This is the easiest way to avoid getting shell bits in your eggs.

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Add about 2-3 tablespoons of water to the skillet on one side of the egg. This is going to steam the top of the egg while keeping the egg white from burning underneath.

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Sprinkle on your seasonings, and place a well-fitting lid over the skillet, and let it cook for about 2 minutes.

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Your egg is done when there is no more clear liquid on the top or the side of the white of the egg.

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Simply remove the lid, and tip the skillet to dump the egg on your plate. It slides right off. No spatula needed!

Your egg white will be firm and perfectly cooked, and your yolk will be runny.

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This is also a great way to prep a fried egg to beautifully top other dishes.

 

 

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