Breakfast is one of my favorite meal types...though if you're like me, you probably don't eat this food at breakfast. Few things, in my most humble opinion, are better than a perfectly fried egg! When you break that yolk and the liquid gold comes running out all over the plate, my mouth waters just thinking about it.
Well, here are 5 steps to getting the perfect fried egg every time!
In a medium, preferably nonstick skillet, heat enough oil (fat) to just cover the bottom of the pan over medium-high until shimmering. It may look like a lot of oil, but you’ll need it. Tip: Any kind of fat will do. If you cook some kind of meat first, the leftover grease is just fine. Olive or Avocado oil are probably the healthiest.
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. Tip: A 10" pan does 2 eggs. If you need to cook more at one time, we suggest scaling up.
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.
Tilt the pan toward you to pool oil at the base and using a soup spoon, spoon the hot oil over the egg whites (avoiding the yolks; you want them runny) to cook them anywhere they are still translucent (that's called basting), about 1 minute more. Tip: If you usually flip your eggs, you probably break at least 1 each time. If you baste, you don't have to flip. If you like your yolks more solid, spoon oil over them.
Season eggs with salt and eat immediately.
Chef 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 a burger, or top your perfectly seared steak. Crispy fried eggs are good on basically anything.
Click the link below to get your first dozen eggs to try this out!