The PERFECT fried egg served SUNNY SIDE UP over hot buttered toast with zero crispiness along the edge.
These eggs have tender whites with warm molten yolks that spill out when you cut into them.
Your eggs will be piping hot and ready by the time you pour your morning coffee.
If you are looking for THE PERFECT FRIED EGG with really really brown crispy wire-like edges cooked in a BLAZING HOT PAN then THESE are the eggs you are looking for.
When the cracked egg hits the hot oil the egg whites splatter explode and puff up in the pan leaving you with the brownest and crispiest of Spanish style fried eggs!
Eggs cooked in a shallow fry are tasty…
Today we are not setting off any smoke detectors with smoking hot oil and instead are going to focus on FRIED EGGS with a warm runny yolk smooth, tender whites and ZERO of that crispiness that usually see around the edges.
This technique couldn’t be more simple and produces a drama free sunny side up no broken yolk morning every single time.
1 FRESH EGG, room temperature preferable
1 TABLESPOON OLIVE OIL or BUTTER
An ungodly SHAKE of FRESH CRACKED PEPPER
COLD NON STICK PAN WITH LID
Walk Monday morning slow over to stove top and drop 1 tablespoon of olive oil into a cold nonstick pan
swirl to coat the bottom of pan with oil
Slide cracked egg (crack into a ramekin first) into cold pan turn heat to medium low and cover pan tightly with lid
Cook for 6 minutes but check egg around 3 1/2 minutes.
Lift lid and give the pan a quick shake and check to see if the egg white is completely done and the yolk looks warm and firm on top.
Usually I make hot buttered toast and grab piping hot coffee during this 6 minutes but if you don’t have 6 minutes to spare in the morning you can speed up the process by using one of the 2 techniques below:
- USE WATER-After the egg has begun to set (about 3 minutes if you start in a cold pan) add 1/2 tablespoon of hot water to the pan. Cover tightly again with lid and continue to cook. The steam from the water will help the white cook a bit faster without turning the edges brown or crispy.
- USE EXTRA BUTTER OR OIL- After the egg has begun to set lift lid and carefully tilt pan towards you and spoon a small amount of the extra hot butter or oil that pools in the front of the pan over the top of the egg white (and yolk). Cover the pan with the lid and continue to cook until egg reaches your desired level of doneness. Basting the egg whites and even the yolks in melted butter while cooking makes THE BEST EGGS I have ever tasted!
HOW DO I KNOW WHEN THE WHITE IS COOKED?
- Just give the pan a gentle shake. Is any part of the egg white still clear or jiggly on top? If so then the egg is not done. The egg white will go from clear to cloudy to finally white when done.
WHICH FAT SHOULD I USE OIL OR BUTTER?
- It’s a slippery choice to be sure. Butter definitely makes a better tasting egg! Bacon grease…even better!
WHAT PAN SHOULD I USE?
- A non-stick pan with a tight fitting lid is best
- You can use a cast iron pan but ONLY if it’s well seasoned and you have zero worries if the yolks break.
BUT I WANT TO FLIP MY EGG!
- Ok If you really want to flip then I recommend sliding a fish spatula or the thinnest spatula you have under the entire egg white about 10 seconds after you drop it in the pan. The ensures the egg won’t stick to spatula when you are ready to flip. As soon as the egg looks set and ready then give it a flip.
- You don’t need a lid that is made for your frying pan. ANY domed style or small type lid that fits in the pan over the egg will do just fine.
- 1 FRESH EGG, room temperature
- 1 tablespoon of BUTTER or OLIVE OIL (extra if you want to baste the whites and yolks while cooking).
- Non stick pan with tight fitting lid
- Sea salt and fresh cracked pepper
- Drop 1 tablespoon of butter or olive oil into a cold non-stick pan
- Swirl pan to coat the entire bottom of the pan with oil
- Slide 1 cracked egg (crack into ramekin first) into cold pan
- Turn heat to medium low and cover tightly with lid
- Cook for 6 minutes but check egg around 3½ minutes. You can add a ½ tablespoon of hot water to pan at this point if you want to speed up the cooking process. Cover tightly again with lid.
- Remove lid and give pan a gentle shake? Does the egg white jiggle or is any part of it clear or look undone? If so continue to cook. The white should be not be clear or cloudy. The yolk should look warm and firm.