Perfect Fried Eggs

As is often the case, perfect fried eggs depend more on technique than ingredients. When checking the eggs for doneness, lift the lid just a crack to prevent loss of steam should they need further cooking. When cooked, the thin layer of white surrounding the yolk will turn opaque, but the yolk should remain runny. To cook two eggs, use an 8- or 9-inch nonstick skillet and halve the amounts of oil and butter. You can use this method with extra-large or jumbo eggs without altering the timing.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    teaspoons vegetable oil

  • 4

    large eggs

  • Salt and pepper

  • 2

    teaspoons unsalted butter, cut into 4 pieces and chilled

Directions

1. Heat oil in 12- or 14-inch nonstick skillet over low heat for 5 minutes. This will let the pan heat up evenly. Meanwhile, crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl. (Using the bowl lets you add the eggs to the pan all at one time, letting them cook at the same rate.) 2. Increase heat to medium-high and heat until oil is shimmering. Add butter to skillet and quickly swirl to coat pan. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute. Covering the pan will trap heat so that the eggs are cooking from the top as well as the bottom. This helps the whites cook fully while the yolk doesn't get overcooked. 3. Remove skillet from burner and let stand, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Slide eggs onto plates and serve.

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