{"id":267111,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/fried-eggs\/"},"modified":"2024-11-08T06:45:39","modified_gmt":"2024-11-08T12:45:39","slug":"fried-eggs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fried-eggs\/","title":{"rendered":"Fried Egg"},"content":{"rendered":"

The fried egg is arguably the most beautiful example of a cooked egg. Its lightly crisp edges adorn the firm whites like lace, and the center pops when the runny yolks are prodded with a fork. It’s a great choice for classic breakfast plates and equally well-suited for fried rice, grain bowls or other lunch or dinner dishes with an egg on top<\/a>. Unfortunately, it’s not always the easiest egg to make.<\/p>\n

In culinary school, I spent an entire week learning how to cook eggs<\/a>. A whole day was dedicated to mastering how to fry an egg without the whites sticking to the pan or the yolks overcooking. And another day was spent learning how to flip the eggs (sans spatula) without breaking the yolks! Luckily, you don’t have to go through any of that. This fried egg recipe offers a foolproof technique for frying eggs. It works for all types of fried eggs, from sunny-side up to over-easy.<\/p>\n

How to Fry an Egg<\/h2>\n

The secret to frying an egg is technique, which starts with choosing the right pan. An 8-inch pan is the best nonstick frying pan<\/a> for making one or two fried eggs. A 10-inch pan works in a pinch, but a smaller pan keeps the egg whites from spreading and cooking too quickly.<\/p>\n

Next, use the right heat level and preheat the pan with oil or butter before adding the eggs. If you start with a cold pan, the eggs can stick to the pan, tearing the yolk and making a terrible mess. After adding the eggs, reduce the heat to low. Gentle heat prevents the eggs from browning, which can also cause them to stick and create a rubbery texture.<\/p>\n

Finally, understand when the eggs are finished cooking. Eggs experience carryover cooking, which means they continue to cook after leaving the pan. The yolks can quickly become firmer than you intended. Of course, you certainly<\/em> don’t want to undercook fried eggs and end up with uncooked egg whites. The eggs will have a gross, snotty texture (something I actually have nightmares about).<\/p>\n

Types of Fried Eggs<\/h2>\n

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There are two basic types of fried eggs: those that cook on one side (unflipped fried eggs) and those that cook on both sides (flipped fried eggs). They’re easy to remember because flipped eggs have “over” in the name, referring to the physical act of flipping the egg over. Each style of egg has a place. Over-hard eggs are my favorite for on-the-go breakfast sandwiches<\/a> (because who wants yolk dribbling in their lap while driving?), but runny-yolk eggs look more visually stunning on avocado toast or fried rice.<\/p>\n

Unflipped fried eggs<\/h3>\n