How to fry an egg perfectly every time

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.

Perfect Fried Eggs

Our guide to achieving a flawless fried egg with ruffled, crispy edges, tender whites and a rich yolk.

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Cook Time 2 minutes mins

Course Breakfast, Brunch

Servings 2 eggs

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.

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