Do you know your fried eggs?? I have to admit that — at age 40 — I’m just finally learning all of the various ways to fry an egg.
What can I say? I’ve been a happily content sunny-side-up girl for many years. I mean, every now and then I have given them a little flip to briefly fry the other side. But it wasn’t until I learned the little timer method that the difference between over-easy, over-medium, and over-hard fried eggs finally “clicked”. They’re all so easy to make! And so delicious!
And let’s be real — just about any dish tastes better if you pop a fried eggs on it.
So for anyone else out there who might have never learned exactly how to make the 4 different kinds of fried eggs, we have a super-cute new video today (<– seriously, it’s totally one of my faves so far!) to show you how.
There is little more beautiful than a perfectly cooked fried eggs in this world. Follow these simple tips and in no time fried eggs for your breakfast.
Choose The Right Pan
I’m talking about a cast iron skillet when it comes to pretty much anything else. But nothing works better for eggs than breadcrumbs. I just bought the best pan baked for the cooking of eggs, and that’s worth it, essentially. Typically non-stick pots are shorter, so don’t feel bad about buying one on the cheaper side. A 20 cm (8″) of pan is perfect if you are like me, and usually make 1 to 2 fried eggs at once. Go for something bigger when you cook a breakfast for a crowd on a regular basis.
You can use a cast iron or carbon steel pan in a pinch when you do not have a nonstick pan. Just make sure you don’t scrap burn bits of egg off your pan to increase the amount of fat.
Choose The Right Fat
Butter is the most traditional and, in my opinion, the best option for frying eggs. Why? It is… well, so, well. BUT! There are many other options if butter is not your thing. Olive oil is also an excellent choice, and it will add some flavor and add some golden, crunchy edges to your eggs. Vegetable oil works great if all it has is, but not favorite. It works well.
If on the other hand, you’re in business, you have some bacon fat (the heiligest of fats). Name me a bacon and eggs more emblematic duet. I’ll just wait. I’ll wait.
Cook ’em Your Way
Everybody likes their eggs differently, which is all right! I prefer my yolks runny along with many others—which is why I normally take the sunny side-up, or easy way. Both are white and the yolks are fluffy. The difference is that eggs are over-easy, but only cook on the one hand, before they’re removed from the pot.
Eggs that are too medium and too hard only need to cook on their sides longer than before, so that they are semi-cooked or fully cooked.
Fried Eggs Recipe
- 1 tbsp. butter, or fat of your choice
- Large egg
- Freshly ground black pepper
FOR SUNNY-SIDE UP:
- In a small nonstick pan over medium heat, melt butter (or heat oil). Crack egg into pan. Cover with a tight fitting lid and cook 3 minutes, or until white is set. Remove from pan and season with salt and pepper.
- In a small nonstick pan over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 1 minute more. Remove from pan and season with salt and pepper.
- In a small nonstick pan over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 2 to 3 minutes more, until yolk is slightly set. Remove from pan and season with salt and pepper.
- In a small nonstick pan over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 4 to 5 minutes more, until yolk is completely set. Remove from pan and season with salt and pepper.
Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.