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There’s nothing more satisfying than cooking a perfectly friedegg.
Ryan Benyi Photography/Getty Images
There’s also nothing more disappointing than messing it up.
When I was just starting out in the kitchen, I was doing a lot of the latter.
Over time I realized the problem was that I was trying too hard.
Thomas Bringold / Audrey Bruno
If you’re regularly struggling with your morning fried eggs, use these tips to make the process easier.
Find a nonstick skillet and a rubber spatula.
Use the freshest eggs possible.
No flipping required for this over-easy egg.
The fresher the eggs, the less likely you are to end up with runny whites, says Korbee.
Korbee also recommends letting your eggs come to room temperature before you use them.
Korbee says that the two best oils for frying eggs areoliveand canola.
Thomas Bringold / Audrey Bruno
But if you’re not shooting for crispy,olive oilwill add an excellent flavor.
it’s possible for you to also use butter if you prefer.
Just keep in mind that it has a lower smoke point than both canola and olive oil.
with a paper towel or cloth.
Heat the oil in the skillet.
Heat a nonstick skillet over medium-low or medium-high heat, depending on how crispy you want your egg.
Add enough oil or butter to coat the pan evenly.
Swirl it around to check that it’s fully coated and that there aren’t any dry spots.
You’ll know it’s ready if it glistens and swirls around easily.
Don’t drop it in from high up because your yolk might break.
Let it cook for about three to four minutes.
To prevent runny whites, tap the unset white in three places around the yolk while it’s cooking.
(This will also give them a cool bubbly texture.)
Choose your preferred doneness.
“Simply uncover to reveal your genius,” he says.
If you want your eggs sunny side up, there’s no need to cover.
Finish it with a bit of salt and pepper, and serve it over whatever you like.
