A perfectly fried egg is no mystery—it just takes a bit of practice in order to achieve mastery. Here's how to do it right, every time, with step by step instructions and photos.
- 1 large egg
- 1 to 2 teaspoons butter or olive oil, depending on your pan type
- 8- or 10-inch nonstick skillet, well-seasoned cast iron skillet, or stainless steel skillet
1 Heat the pan: Melt the butter or heat the oil in your skillet over low heat for 1 minute. Use 1 teaspoon of butter or oil per egg if using a nonstick skillet or well-seasoned cast iron skillet. Use 2 teaspoons of butter or oil if you're using a stainless steel skillet.
Swirl the pan to coat the bottom.
2 Cook the egg on the heat: Break the egg into the skillet, and cover the pan with a lid. Cook for 1 1/2 to 2 minutes, covered, or until all but a thin rim of egg white around each yolk is opaque.
3 Finish cooking the egg off the heat: Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.
If you want to make an over-easy egg, use a thin spatula and slide it directly under the yolk. Gently lift the egg and flip it over, and let it cook for 10 to 15 seconds. Add a few more seconds a piece for both over-medium and over-hard.
4 Serve: Remove the lid. Slide a spatula directly under the yolk when removing from the pan and serve.