Fried Egg

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. Unfortunately, it’s not always the easiest egg to make.

In culinary school, I spent an entire week learning how to cook eggs. 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.

How to Fry an Egg

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 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.

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.

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 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).

Types of Fried Eggs

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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 (because who wants yolk dribbling in their lap while driving?), but runny-yolk eggs look more visually stunning on avocado toast or fried rice.

Unflipped fried eggs

• Basted eggs: Basted eggs have creamy, runny yolks and a decadent flavor. They’re the most labor-intensive fried eggs because they’re made by tilting the pan and spooning hot butter over the whites. This also keeps the eggs away from direct heat, so they stay softer than other fried eggs.
• Sunny-side up eggs: The yolks really pop on sunny-side eggs! They stay completely yellow because they never come in contact with the hot pan. Sunny-side up eggs have set egg whites and yolks that run when pieced with a fork.

Flipped fried eggs

• Over-easy eggs: Once the whites are fully set, over-easy eggs are flipped over and cooked for about 30 seconds on the second side. The yolk will be very runny, but the white surrounding the yolk should be fully set.
• Over-medium eggs: Over-medium eggs are cooked slightly longer than over-easy eggs. The yolk is still runny, but it’s firmer, thicker and jammier (like the yolks in soft boiled eggs).
• Over-hard eggs: Fully set yolks are the defining characteristic of over-hard eggs. If you poke the yolk with your finger, it won’t jiggle and should feel firm.

Fried Egg Ingredients

• Eggs: Look for local or farm-fresh eggs for eggs with the most vibrant yolks. And make sure the eggs are fresh. Fresh eggs have firmer egg whites, which protect the yolk from breaking when the egg is flipped. To tell if an egg is fresh, place the uncracked egg in a bowl of water. Eggs that lie horizontally are freshest and ideal for fried eggs, whereas eggs that stand upright are best for hard-boiled eggs. (Eggs that float are bad and belong in the trash.)
• Butter: People always ask me if they should use butter or oil to fry eggs. Personally, I opt for rich-flavored butter (or leftover bacon grease, if I have it on hand). Olive oil is also a great choice for adding grassy notes. I avoid neutral cooking oils (like canola oil) because they don’t add any character to the eggs, though they also work well to keep the eggs from sticking to the pan.

Directions

Step 1: Crack the eggs into the pan

In a small nonstick skillet, melt the butter over medium heat. Break the eggs, one at a time, into the pan.

Editor’s Tip: For picture-perfect eggs, crack the eggs into a small bowl before adding them to the pan. It’ll be easier to fish out any broken eggshells. Also, if the yolks break, you can save them for another egg recipe.

Step 2: Reduce the heat and continue cooking for each type of fried egg

Reduce heat to low, and cook the eggs slowly until the whites are completely set and the yolks begin to thicken.

Editor’s Tip: When the whites are completely set, swirl the eggs in the pan to ensure they release easily. If not, use a rubber spatula to gently detach them.

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How to make basted eggs: Spoon butter over the eggs

For basted eggs, spoon butter in the pan over the eggs while cooking.

Editor’s Tip: Tilt the pan so the butter pools, making it easier to spoon over the eggs. You’ll know the egg is ready when the whites are fully set and the yolks are still nice and runny.

How to make sunny-side up eggs: Cover the pan

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For eggs sunny-side up, cover the pan and cook the eggs until the yolks thicken but are not hard.

These eggs are finished when the egg whites are completely set and the yolks jiggle when you shake the pan.

How to make over-easy eggs: Flip and cook for about 30 seconds

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For over-easy eggs, carefully turn the eggs over to cook the second side. Cook the eggs, uncovered, for up to 30 seconds to get a runny egg yolk.

Gently shake the pan and test the eggs’ doneness. The yolk should be very jiggly, but the whites surrounding the yolk should remain firm without moving.

How to make over-medium eggs: Flip and cook for about one minute

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For over-medium eggs, carefully turn the eggs over to cook the second side. Cook the eggs, uncovered, for one minute to get a slightly runny and thicker egg yolk.

You can test the yolks by gently poking the yolk area with your finger. The eggs are finished cooking if the yolks feel firm but still jiggle when you shake the pan.

How to make over-hard eggs: Flip and cook until the yolk is fully set

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For over-hard eggs, carefully turn the eggs over to cook the second side. Cook the eggs, uncovered, until the egg yolk has completely cooked and is no longer jiggly, about two to three minutes.

The yolks should feel firm when poked with your finger.

Fried Egg Variations

• Keep the bottoms soft: For soft-bottomed eggs, add a teaspoon of water to the pan after adding the eggs. Cover the pan to trap the steam inside. The extra moisture will keep the eggs soft by preventing the bottoms from browning. Continue cooking the eggs for sunny-side eggs, or flip the eggs and replace the cover for over-easy, over-medium or over-hard eggs.
• Make a crispy fried egg: Use a stainless steel skillet or a cast-iron pan to make a fried egg with extra crispy edges. Preheat the pan over medium-high heat with about 3 tablespoons of oil. Instead of butter, use one of the best oils for frying, like pure olive oil. When the oil shimmers, carefully add the eggs (the hot oil will splatter!). Cook the eggs using the basted egg instructions until the eggs are puffy, the bottoms are crisp and the yolk is cooked to your liking.
• Break the yolk for over-hard eggs: If you’re in a rush when making over-hard eggs, you can break the yolk with a spatula before flipping the eggs over. It won’t have the same fullness as a properly cooked over-hard egg, but the broken yolk will cook much faster.

How to Store Fried Eggs

Fried eggs taste best fresh out of the frying pan, so we don’t recommend planning for leftovers or making fried eggs in advance. Technically, you can refrigerate leftover fried eggs in an airtight container for up to four days. However, they take on a rubbery texture and an off-flavor the longer they sit.

How do you reheat fried eggs?

You can reheat fried eggs in a covered saucepan over medium heat. Add a little water to the pan to steam the egg back to life. Avoid the microwave, which will give the eggs an odd texture. Keep in mind that the yolks will be more well-done than the original eggs, so there’s no way to create reheated eggs with runny yolks.

Fried Egg Tips

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What kind of frying pan is best for frying eggs?

Nonstick pans are the best pans for anyone learning to fry an egg. Traditional nonstick and ceramic nonstick pans heat quickly, and the pans’ surfaces have a coating that prevents eggs from sticking. Alternatively, you can use a seasoned cast-iron pan. They take longer to heat, so preheat the pan for a few extra minutes to ensure the heat is evenly distributed. Depending on how well-seasoned your pan is, you may want to use an additional tablespoon of cooking oil as an insurance policy.

Can you fry an egg without butter?

Our base recipe for frying eggs uses butter because it’s creamy and flavorful, but you can swap in your favorite cooking oil instead. I’ve used all kinds of oils to fry eggs, from olive oil and canola oil to clarified butter (aka ghee), lard, bacon fat and coconut oil. Some cooking oils are flavored, so be sure you want your eggs to take on that taste before proceeding. If you’re watching calories, you can make fried eggs without butter or oil. Add water to the pan instead to keep the eggs from sticking.

How do you flip eggs without a spatula?

At my restaurant, the cooks didn’t use spatulas to cook eggs for brunch: They flipped the pans with a flick of the wrist. It takes some practice, but it’s easy enough once you get the hang of the technique. I suggest starting with a single egg (which is smaller and thus easier to flip). When the egg whites are set, swirl the egg in the pan to confirm it’s not stuck. Then, tilt the pan away from you so the egg is positioned at the edge of the pan. With a smooth movement, gently flick your wrist forward and back to flip the egg over.

What’s the best way to crack an egg?

To crack an egg without breaking the yolk, gently tap it on a flat surface instead of on the side of a bowl or frying pan, which can rupture the membrane that holds the egg together and cause the yolk to run prematurely. When you see a vertical crack in the egg, position the cracked egg about 6 inches above a preheated frying pan or bowl. Using your fingers, gently pry the two sides of the eggshell apart to release the egg.

Is it better to cook eggs on high or low heat?

Low heat is definitely best for cooking eggs. Eggs are small, so they cook quickly enough without needing to crank up the heat. Using too-high heat is a common mistake you might be making with eggs, as it can cause the eggs to cook unevenly or stick to the pan.

How do you serve fried eggs?

Fried eggs can be eaten at any time—breakfast, lunch and dinner! Pair your fried egg with bacon, sausage, hash browns and toast for a classic breakfast, or use it to make egg-topped avocado toast. For lunch or dinner, slide one onto a burger or use it to add depth to polenta, grain bowls or fried rice recipes. There are so many ways to eat eggs all day, it’s impossible to list them all!