How to Cook the Perfect Fried Egg

There’s a simple, comforting magic to a perfectly cooked fried egg. It’s a culinary staple that graces breakfast plates and crowns savory dishes across the globe, from a classic full English breakfast to a flavorful Indonesian nasi goreng. The beauty of a fried egg lies in its versatility and its ability to transform a simple meal into something truly special.

Whether you prefer it sunny-side up with a gloriously runny yolk, with delicate, crispy edges, or cooked over-easy, the key is always a fresh egg and the right technique. The fresher the egg, the neater its shape will be in the pan. Here, we’ll guide you through the simple steps to achieve your perfect sunny-side up egg, every single time.

Ingredients

• 1 very fresh large egg, at room temperature
• 1 teaspoon butter or your favorite cooking oil (olive, coconut, or even bacon fat work beautifully)
• A pinch of salt and freshly ground black pepper, to taste

Instructions

1. Place a small non-stick frying pan over low-to-medium heat. Add the butter or oil and allow it to melt and gently heat up, but don’t let it get hot enough to brown.
2. For a clean result, it’s best to crack the egg into a small bowl or saucer first. This helps prevent any shell from getting into your pan and allows for a gentle entry.
3. Gently slide the egg from the bowl into the hot pan. You should hear a very light, satisfying sizzle.
4. Cook for about 3 minutes over a low heat. For a perfectly set white, you can cover the pan with a lid; the trapped steam will gently cook the top of the egg.
5. Check to see if the white is completely opaque and set. If not, give it another 30 seconds. The goal is a firm white and a yolk that remains liquid and vibrant.
6. Carefully slide the egg onto your plate. Season with a touch of salt and pepper and serve immediately. Enjoy!