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How to Fry an Egg Perfectly Every Time

Bon Appétit logo Bon Appétit 9/12/2017 Chris Morocco, Amiel Stanek

© Photo by Ted Cavanaugh
The unmistakable crack of shell meeting countertop. The waves-crashing-on-sand rumble of egg slipping into hot olive oil. The rolling rat-a-tat sputter of white and yolk dancing ecstatically in the pan. Making a perfect fried egg—crisp, rippling edges; warm, molten yolk—should make your heart race a little. And so should eating one, whether you’re fork-and-knifing it au naturel with salt and hot sauce or enjoying it on top of a more elaborate creation. Here’s how to shift your eggs into sport mode.

WATCH: A Healthyish, Chile-Fried Egg Take on Breakfast Tacos


The Technique

1. In a medium, preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium-high until shimmering. (A 10" skillet fits 2 eggs; scale up if you want to cook more.) It may look like a lot of oil, but you’ll need it.

2. Add 2 large eggs, one at a time and spacing evenly apart, shaking pan gently between additions to allow edges to set without sticking together.

© Photo by Ted Cavanaugh

3. Cook eggs, shaking pan occasionally (and using a rubber spatula to help tease apart any edges if needed) until edges are golden brown, about 2 minutes.

© Photo by Ted Cavanaugh

4. Tilt the pan toward you to pool oil at base and using a soup spoon, baste egg whites (avoiding the yolks; you want them runny) with the hot oil to cook them anywhere they are still translucent, about 1 minute more.

© Photo by Ted Cavanaugh

5. Season eggs with salt and eat immediately.

© Photo by Ted Cavanaugh
Pro Tip: Go hot or go home! You want the oil in your pan to be almost smoking before those eggs go in, especially if you’re using anything other than a nonstick skillet or well-seasoned cast iron—cold whites hitting a not-hot-enough stainless-steel pan are going to stick.

How We Use Them: Tuck them into a breakfast BLT, amp up your fried rice, put them on a burger, or top your perfectly seared steak. Crispy fried eggs are good on basically anything.

Get the recipe: Olive Oil–Basted Fried Eggs

GALLERY: 20 Recipes to Make with Hard-Boiled Eggs

<p><b>Got a batch of hard-boiled eggs</b> in the fridge? You're on your way to a great lunch (and breakfast, and dinner). We love to keep a few on hand at all times to chop up for salads, toss with pasta, or spice things up with horseradish-spiked deviled eggs. Here are 20 ways to use 'em up—or an excuse to make a double batch next time.</p> 20 Recipes to Make with Hard-Boiled Eggs


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