A fried egg on a white plate
Photography, Stacey Brandford

How to fry an egg perfectly every time

Follow this guide for flawless fried eggs.

The perfect fried egg – ruffled, crispy edges, tender whites and a rich yolk – starts with the right 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. Don’t be shy with the oil, though – 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.

A fried egg on a white plate

Perfect Fried Eggs

Our guide to achieving a flawless fried egg with ruffled, crispy edges, tender whites and a rich yolk.
Course Breakfast, Brunch
Servings 2 eggs


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


  • 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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