Fried Eggs

Name: Fried Eggs
Prep time: 5 min
Total time: 5 min
Ingredients: 4 large eggs; 2 tbsp olive oil, for crisp-edged eggs; 15 g (1 tbsp) unsalted butter, for tender eggs; or use 1 tbsp oil; 1 pinch flaky or fine sea salt; 1 pinch black pepper

Crisp-edged or tender sunny-side up, and how to control each

Makes: 4 eggs
Hands-on: 5 min
Total: 5 min
Level: Easy

A fried egg can be gently set with a tender white or crisp and lacy with a golden fringe. The difference is heat and fat; this recipe shows both.

Ingredients

4large eggs
2 tbspolive oilfor crisp-edged eggs
15 gunsalted butter (1 tbsp)for tender eggs; or use 1 tbsp oil
1 pinchflaky or fine sea salt
1 pinchblack pepper

Diet: Vegetarian, Gluten-free
Allergens: egg, milk

Method

For tender sunny-side up: heat 1 tbsp butter in a nonstick pan over medium-low heat until it melts and stops foaming. Crack the eggs in and cover the pan.
Cook for 2½–3 minutes, until the whites are completely set and the yolks are glossy and runny. Season and serve. 3 min
For crisp-edged eggs: heat 2 tbsp olive oil in a frying pan over medium-high heat until it shimmers. Crack in the eggs; they should sizzle and bubble immediately.
Tilt the pan and spoon the hot oil over the whites (avoiding the yolk) to set the top, 1–2 minutes, until the edges are brown and lacy. Season and serve.
For over easy: cook as for tender eggs without a lid, then flip carefully with a thin spatula and cook 20–30 seconds more.

Why it works

At low heat, the white sets gently and stays tender; a lid traps steam so the top of the white sets without flipping. At high heat, water in the white turns to steam explosively, puffing and blistering the edges, and the proteins brown into a crisp lace. Basting with hot oil cooks the top of the white quickly so the yolk stays runny.

Common mistakes

Cold pan: the egg spreads thin and sticks. Preheat properly.
Cracking eggs on the pan's edge: shell fragments end up in the egg. Crack on a flat surface.

Variations

Chili oil eggs: Fry in 2 tbsp Chili Crisp oil instead of olive oil.
Egg in a hole: Cut a 6 cm hole in a slice of bread, toast one side in butter, flip, and crack an egg into the hole; cover and cook 3 minutes.