Making a fried egg isn’t hard, but do you want to learn how to fry an egg perfectly? Three simple things are all that stand between you and perfection.
You’re probably asking yourself what’s so hard about making a fried egg that you’re writing a post about it. Technically, nothing. But when you make your fried egg are you getting super crispy edges with a nice runny yolk (if you like runny yolks)? Or are you just getting sorta crispy edges? You know that might be the best part…right? Oh, and those three things you need to make a fried egg are olive oil, a small skillet and an egg.
In this video, I’ll show you how to fry an egg in olive oil. Why not butter, you ask? Because you don’t get those ridiculously crispy edges and you have to cook it longer in butterl. Oh, and my personal recommendation is to make the best fried egg you should be using a cast iron skillet (but that’s just me).
Making fried eggs in olive oil is something that only takes a couple of minutes (literally) if you want runny yolks. It’s just another minute or two if you like a firmer yolk
You might think it looks like I used quite a bit of olive oil when I made this egg. Well, yes and no. You do use more olive oil to make an olive oil fried egg than if you were to make it using butter, but the oil doesn’t all get absorbed into the egg…it’s really just the cooking medium. I used about 1 1/2 tablespoons of oil for this egg. Having that little extra fat allows the hot oil to cook the egg and not the hot pan. That’s what gives you those super crispy and lacy edges. YUM!
Yes, you can make these fried eggs with a non-stick pan too. You don’t have to use cast iron. Either way, you’re going to have some delicious eggs to enjoy either by themselves or on top of whatever you like.
I suppose, for safety’s sake, I should tell you that eating undercooked eggs can make you sick. But you can cook your yolks a little more by leaving the egg another minute or two. I like to live on the edge, so I eat my yolk runny. How about you? How do you like your eggs?
- 1½ Tablespoons Olive Oil
- 1 Large Egg
- Heat 6" cast iron skillet over medium high heat for 2 minutes.
- Carefully add oil to hot pan. (If using a bigger pan and/or more eggs, you'll need to use more olive oil.)
- Heat oil until you see small bubbles popping in the oil. (about another minute)
- Carefully add egg to center of hot pan. (The egg will bubble up violently...it's supposed to do that.)
- Cook until yolk is at desired doneness.
- You can add salt and pepper while it's cooking or after.
- Use a flat, slotted spatula to remove egg from pan.
- Turn off heat.
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