If you want perfectly fried eggs, this article will show you which pan to use, what kind of fat to use, and many methods to employ.
Let’s go back to the beginning, shall we? There are few foods as simple, quick, and inexpensive as eggs. That’s why we chose to use an egg as the emblem for our company.
The process of making fried eggs may appear straightforward, but there are a variety of techniques to choose from.
WHAT IS THE BEST PAN FOR FRYING EGGS?
Let’s get started with the cooking utensils first, then. Even while you can fry an egg in any skillet, having a nonstick surface makes it much easier.
A pan with a particularly slick surface, be it Teflon, well-seasoned cast-iron, or ceramic-coated, is always preferable. Preheating your stainless steel pan thoroughly is essential if you want to avoid egg sticking.
Ideally, you want the water to fizz and splutter when dropped on the surface.
IS THERE A CERTAIN TYPE OF OIL OR FAT THAT IS BEST FOR Making FRIED EGGS?
The type of lard or oil you use to fry your egg is entirely a matter of personal preference. The taste and texture of your fried eggs will be influenced by the fat you use.
You can choose from a variety of options and see how they will affect your eggs:
- Butter – Butter is my preferred cooking medium since it enhances flavor and results in beautifully browned edges. When the butter is browned in the skillet, you get an even more nutty flavor.
- Olive Oil – Olive oil is ideal if you want a more neutral flavor or if you want the edges to be especially crispy. The oil gives a delightfully crispy deep-fried edge to the egg whites that I really enjoy.
- Bacon Fat – By far the most delicious fat, bacon fat. Cook your eggs in bacon fat for the finest possible morning aroma in your home. This is a no-brainer if you’re already making bacon for breakfast. To make scrambled eggs, fry the bacon in the skillet first, then remove the bacon and continue cooking the eggs in the skillet.
- Flavored Oils and sauces – Flavored Frying eggs in pesto has been a popular internet fad in the last few years and is a tasty twist on the traditional method of frying eggs in oil or butter. My favorite oil-based condiment is chili crisp! Fry at a lower temperature to prevent the sauce and any oil solids from being burned during cooking.
COOK AN EGG IN OIL
The process of frying an egg is straightforward:
- In a skillet, heat the oil to medium or medium-low and add the onion.
- When the skillet is heated, add the fat of your choice and swirl it around to coat the bottom.
- Using a fork, crack an egg or eggs into the skillet and cook until set.
- Continue to cook the egg until the whites and yolks are done to your liking. Optional: cover the skillet with a lid to keep the heat in and cook the egg from the top down (this will create a cloudy surface on the yolk).
However, there are numerous methods for preparing a fried egg.
THE TYPES OF FRIED EGGS
Sun-dried, over-easy, and over-hard fried eggs are the most popular alterations of the classic dish. Here’s a breakdown of how they differ and how you may replicate them in your own kitchen.
When an egg is fried “sunny-side-up,” the whites have set but the yolk is still runny. Far and away my preferred method of preparing fried eggs.
Beautiful, especially with a slice of buttered toast dipped in the liquid gold yolk! Use a medium-low heat setting for a sunny-side-up egg so that the whites can slowly set before the edges brown too much and the yolk becomes overcooked.
2. OVER EASY
People who want a runny yolk but want the whites cooked all the way through will enjoy over-easy eggs. If you’d want a runny yolk but something less delicate than a sunny-side-up egg in your sandwich or burger, these are the eggs for you.
Fry one egg over medium or medium-low heat (depending on how much browning you prefer on the whites) until the whites are about 75 percent set, then flip the egg over.
Continue cooking the egg for 15-30 seconds to finish setting the whites and to set the yolk’s surface. The yolk should still be runny in the middle.
3. OVER HARD
When an egg is fried hard, all sides of the yolk have been cooked through. An excellent option for individuals who don’t care for runny yolks is the poached egg.
In my opinion, it’s the quickest and easiest method because you can cook on both sides at the same time, allowing you to use slightly greater heat.
In order to cook an egg “over hard,” you first need to cook the egg on one side until the whites are about 50% set, then flip and cook on the other side until the whites and yolk are both completely set.
When the eggs are done, lightly push the yolk with the spatula to see if it’s set. It’s set when you can press down firmly on it.
4. OVER MEDIUM
Halfway between easy and hard-boiled eggs, medium fried eggs are the best of both worlds The yolks have a jam-like consistency.’
You may get an over-medium egg by flipping it over and cooking it until the yolks are just set on the second side.
You can tell if the yolk is done by gently pressing it with the spatula, just like with the over-hard eggs. You want a little give to it, but you don’t want it to be liquidy.
Problem-solving with FRIED EGGS
- Eggs with runny whites indicate that either the skillet was not hot enough when the egg was added, or the egg is old and should not be cooked.
- It’s a sign that the skillet is too hot if the bottom and sides of your eggs brown before the whites are cooked through. Lower the temperature next time or cover to cook from the top-down simultaneously. This egg can be saved at the last minute by just flipping it over and cooking short on the other side to complete cooking the whites without continuing to brown the bottom (making it over easy or over hard).
- Breaking the Yolk After a Flip Be patient with yourself, my friend! When flipping an egg, it is possible to shatter the yolk if you flip it too quickly. It’s possible to break the yolk if you try to flip the egg too early. If you’re planning to cook your egg over hard, a cracked yolk won’t be an issue, but if you’re aiming for over easy, it can be a real letdown.
- A flat surface rather than a pan side should be used to tap egg shells, rather than shards of shattered shells, which can be pushed into your egg whites. Alternatively, you can crack the eggs into a bowl before placing them in the skillet to ensure that there are no shell fragments inside.
- 1/2 tsp. butter
- 1 large egg
- Allow the skillet to fully pre-heat on medium-low (3-5 minutes).
- Stir in the butter (or any other fat of your choice) until it is evenly distributed across the skillet.
- Sauté until the whites are set but the yolk is still runny, then remove from heat (sunny side up).
- For over easy, over medium, or over hard, cook the egg until the whites are 50% to 75% set, then turn the egg and continue cooking on the second side until the yolk is cooked to your chosen doneness.
- Make sure the egg is well-seasoned before plating it. Enjoy!
- Serving: 1 serving
- Calories: 89 kcal
- Carbohydrates: 1 g
- Protein: 6 g
- Fat: 7 g
- Sodium: 87 mg
WHEN AND HOW TO SERVE FRIED EGGS
Breakfast isn’t the only time you should have fried eggs! A fried egg may be added to any meal for a quick and inexpensive protein boost. A fried egg on top of any of these recipes would be a terrific combination.
- Beef and Cabbage Stir Fry
- Savory Oatmeal
- Roasted Vegetable Cous Coys Meal Prep
- Chili Garlic Tofu Bowls
- Lemony Artichoke and Quinoa Salad
- Easy Pesto Chicken and Vegetables
- Pasta with Bacon and Peas