How to Make a Perfect Fried Egg

How to Make a Perfect Fried Egg via Worthy Pause

The oldest person in the world right now is an Italian woman named Emma Morano. She was born in 1899, meaning she is the last person on earth to have been alive across three centuries.

Emma, bless her, has eaten three eggs a day for the past 90 years. 

Are eggs the secret to her longevity? Beat's me. Emma also has a soft spot for cookies and hides them behind her pillow just like Claudia Kishi from The Babysitter's Club, but I'm not ruling out the eggs thing.

Regardless, everybody — young, old and mid-30s people alike — should know how to make the perfect fried egg.

P.S. I didn't like or eat eggs until I was 22 years old, so now I'm making up for all those lost years to catch up with Emma. What a fool I was. A damned fool.

How to Make a Perfect Fried Egg via Worthy Pause

How to Make a Perfect Fried Egg

The best fried egg recipe, maybe.

"Perfect fried egg" means very different things to different people, but here's my definition: slightly crispy edges, runny yolk. The instructions below will get you there, but I also share some tips to get to your perfect fried egg.
 

Materials

  • eggs
  • olive oil
  • a non-stick skillet

 

1. Heat up 2 T olive oil in a skillet.

Medium heat is best. You'll know when it's ready if you carefully flick a little bit of water into the pan and it sizzles. If there's no reaction, it's not ready. If it spits too violently, lower the heat a little before testing again. 

If you prefer to use butter or ghee over olive oil, go for it. They all work well.
 

2. Add an egg to the skillet.

When the pan is at that optimal sizzle stage, carefully crack an egg into the pan. If you're a perfectionist (hey, this is a "Perfect Fried Egg" lesson after all), you may want to crack the egg into a small bowl first and then drop it into the pan so you have more control over where the yolk ends up. NOT LIKE I DID THAT FOR THESE PICTURES OR ANYTHING. 

When you drop it in, the egg white should sizzle and bubble a bit. Do not cover the pan.
 

3. Fry for 1-2 minutes.

Watch that egg like a hawk, but don't touch it. Hopefully your heat level is perfect from your tests earlier, but adjust the heat again as needed. 

When all of the egg white is just fully set, you're ready to eat. Well, maybe. This is sunny-side up (runny yolk), so if that's what you want it's time to grab a spatula.

If you prefer a medium egg (creamy yolk), you can let it fry for another minute. 

If you prefer a hard egg (solid yolk), you can let it fry for another minute after medium.

At any point, you can poke the yolk gently with your finger to see what's going on. You don't want to break it, just test it.

If you like your eggs over-easy, over-medium or over-hard, just flip the eggs when they reach that "easy," "medium" or "hard" stage and immediately turn off the heat. Then grab a plate, because they'll be done.

How to Make a Perfect Fried Egg via Worthy Pause

4. Eat the egg.

Throw together a classic bacon, egg and toast breakfast (yeah, sometimes I eat real toast — this piece is from the Wedge Co-Op) or top a hash (this one and this one are both great), top a salad, top fried rice (this one), top a burger (this Korean one!), top a pizza... a fried egg makes everything better.


everybody's got their own secret tricks to eggs. How do you like yours?