A perfect fried egg features a crispy, lacy edge with a runny yolk, achieved using proper heat control and olive oil in a well-maintained nonstick pan. This recipe teaches the technique plus essential tips for preserving your cookware.
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Heat a nonstick pan over medium heat until hot.
Add a light drizzle of olive oil to the pan.
Carefully crack the egg into the hot pan.
Season the egg with salt and freshly ground black pepper.
Cook until the egg whites are set but the yolk is still runny, then remove from the pan using a silicone spatula.
Fried eggs are best eaten immediately. Leftovers can be refrigerated for 1-2 days and reheated gently in a nonstick pan.
nonstick skillet or frying pan
Medium to medium-high heat allows the whites to set while keeping the yolk runny, and creates crispy edges without burning the oil.
The egg whites should be opaque and set at the edges, with a slightly jiggly yolk in the center. Cooking time is typically 3-5 minutes depending on your heat and pan.
Yes, butter works well and adds richness, but it browns faster. Use medium heat to prevent burning and watch carefully.
Use medium or lower heat, avoid metal utensils, hand wash only, and don't use cooking sprays which can damage the coating over time.
Yes, if your pan is large enough. Space them so they don't touch, use slightly more oil, and they'll cook in the same time.
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