7 Steps for the Perfect Fried Egg
Fried eggs are a staple in every badass Feaster’s repertoire. But we’ve all had that heartbreaking moment where you crack an egg into the pan and the yolk gets all over errbody’s business. Here are 7 tips to make it through the process safely.
With or without bread, this is an egg-cellent idea. (Photo via Tasty Kitchen)
1. Don’t go for the old eggs.
Don’t even think about it. Older eggs have yolks with weaker membranes aka will break more easily (click here for the full nerd explanation). And if it floats in water, throw it out (cause that shit ain’t even safe).
See what happens when you try and use an old egg? You get yolk on your face. Trust us. It will happen.
2. Single file please.
One egg at a time will reduce the chances of casualties due to in-pan flipping collisions.
Hum de dum just frying alo…what?! How did you get…ahh *eggs collide, morphing together as one, rendering them nearly un-flippable*
3. Turn down the damn heat.
I know, I know you want that egg as fast as possible. But a crazy hot pan means a burnt, rubbery mess that tastes more like nonstick surface than buttery egg. Shoot for medium heat.
Low and slow guys, low and slow.
4. Fat is friend, not foe.
Maybe not your best friend, but close. Don’t be afraid to give your pan a good ol’ dollop of whatever butter, oil, grease tickles your fancy. Keeps things moving in all the right places.
Mmm buttah. What’s not to love?
5. Bust a shell.
Gently, of course. Best way to do that? On a flat surface, like the table. You’ll get an even crack and no shells in your egg. Boom.
Yes, good job! Gold star! A+!
Mmm not quite.
6. Let it be, let it be.
Once it’s in the pan, step away from the spatula. Let it cook until the whites are opaque and the edges are just beginning to brown. Don’t try and move it before it has cooked otherwise you’ll be scrambling (har har) to fix it.
7. To flip or not to flip, that is the question.
Give it the heave-ho for an over easy and less runny yummy. No go for a sunnyside and maximum liquid. Alternatively, cover the pan with a lid and put the steam to good use to finish off the top risk-free.
8. Share your egg wins, losses, tips, and tricks for how to nom so hard here with the rest of the Feasters community. We’re crazy egg-cited.