How to Fry an Egg Perfectly

by Pamela

How to Fry an Egg Perfectly

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?

How to Fry an Egg Perfectly
 
Prep time
Cook time
Total time
 
Want to learn how to fry an egg perfectly? Cook that fried egg in olive oil. Super crispy edges and a runny yolk can be yours.
Author:
Recipe type: Breakfast
Cuisine: Spanish
Serves: 1
Ingredients
  • 1½ Tablespoons Olive Oil
  • 1 Large Egg
  • Salt
  • Pepper
Instructions
  1. Heat 6" cast iron skillet over medium high heat for 2 minutes.
  2. Carefully add oil to hot pan. (If using a bigger pan and/or more eggs, you'll need to use more olive oil.)
  3. Heat oil until you see small bubbles popping in the oil. (about another minute)
  4. Carefully add egg to center of hot pan. (The egg will bubble up violently...it's supposed to do that.)
  5. Cook until yolk is at desired doneness.
  6. You can add salt and pepper while it's cooking or after.
  7. Use a flat, slotted spatula to remove egg from pan.
  8. Turn off heat.
  9. Serve.
Notes
For firmer yolk, cook 1 to 2 minutes longer.

 

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12 comments

Maureen | Orgasmic Chef February 9, 2015 at 2:17 am

It’s funny, when I was younger I thought the crispy edges were bad and if I got crispy I tossed out the egg. 🙂

Pamela February 9, 2015 at 9:53 am

I used to think they were bad too Maureen. I’d give them to my mom, she loved the super crispy edges. Now I know what she liked about them.

April @ Girl Gone Gourmet February 5, 2015 at 2:58 pm

I live on the edge to – runny yolks always!! Love that photo 🙂

Pamela February 5, 2015 at 3:15 pm

Thanks April!

Sippitysup February 4, 2015 at 5:22 pm

I think the title of this post should be “How to Photograph and Egg Perfectly”. GREG

Pamela February 5, 2015 at 8:59 am

Awwww….thanks Greg. You just made my day! 🙂

Liz February 4, 2015 at 4:56 pm

I don’t really like fried eggs, but being the nice wife that I am, I’m glad to know how to fry the perfect egg for my hubby. He would love a perfectly cooked egg 🙂

Pamela February 4, 2015 at 4:57 pm

I can totally relate Liz. I make cooked spinach for my husband while I stand over the pan gagging. 😉

Judy at Two Broads Travel February 4, 2015 at 11:31 am

I love your crunchy, crispy edges. Cast iron is the way to go.

Pamela February 4, 2015 at 11:47 am

Thanks Judy! Can’t get enough of my cast iron pans.

Hilary Cable February 4, 2015 at 9:36 am

Texas. Bacon fat. That is all.

Pamela February 4, 2015 at 9:48 am

Yep Hilary, that works too.

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