For a fried egg with a runny yolk, tender whites and crisp, ruffled edges, the key is a hot pan, enough oil and a quick baste before serving. Here’s what to know before you start.

Start With the Right Frying Pan

We like a 9- or 10-inch cast-iron or non-stick skillet – something roomy enough to accommodate 2 eggs because hunger loves company. Cast iron also has a non-stick patina that develops over time, so the eggs will slide right off when done.

Use Oil, Not Butter, to Fry Eggs

Don’t be shy with the oil. You‘ll need at least 2 (if not 3) tablespoons of your chosen oil for 2 eggs. That‘s enough to fry and baste the egg whites, speed up the cooking and achieve that covetable crispy edge.

How to Crack an Egg

Crack eggs on a flat surface for a clean break – using a pan‘s edge will result in shell shards in the egg.

How to Make a Sunny-Side-Up Egg

A sunny-side-up egg is fried without flipping, leaving the yolk exposed and runny while the white cooks through. Basting the whites with hot oil helps them set while creating crisp, ruffled edges.

Perfect Fried Egg

A simple method for frying eggs with crisp, ruffled edges, tender whites and a runny yolk.

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Ingredients

2-3 tbsp vegetable, olive or extra-virgin olive oil
2 eggs
kosher salt
freshly ground black pepper

Instructions

Begin by heating oil over medium-high heat until shimmering hot. Break eggs into the pan, 1 at a time, aiming just above the oil to prevent splattering. (Hot tip: Crack eggs on a flat surface for a clean break – using a pan‘s edge will result in shell shards in the egg.)
Cook until edges are brown, 1 to 2 minutes. Tilt the pan and spoon the fat over the whites until no longer translucent. Make sure to avoid the yolks – you want to keep them runny, and they‘ll continue to cook as is.
Season with kosher salt and freshly ground black pepper and enjoy.