How to Fry an Egg (4 Ways!)

Learn how to fry an egg with finesse on the stovetop. I’ll show you simple tips and tricks for nailing the perfect texture, whether you like a runny yolk or more firm. Mastering these techniques adds versatility to breakfast and makes savory dishes more exciting. 

One of the first techniques I learned in culinary school was how to make a fried egg. It’s a staple for breakfast and has become increasingly popular to add to entrees like burgers and pizzas. Besides its rich taste, it’s no surprise that it’s got health benefits to match. Each serving delivers impressive amounts of satiating protein and healthy omega 3-fatty acids.

The difference between a golden oozy center and a hard yolk comes down to timing. I cracked open many cartons to test just the right amount of fat, heat, and duration needed to achieve different textures. The choice of fry pan makes a big difference, so I’ll help you navigate which to grab. Whether you like sunny side up or over easy, I have a simple step-by-step guide to perfect fried eggs. 

Pan material

A nonstick skillet is my top choice for frying eggs. The slippery surface makes it easy to remove or flip over, which is excellent for beginners and pros. Plus, you can use less oil if you’re looking to reduce the amount of fat.

A cast iron skillet is my second choice. The metal heats up quickly and retains heat, which creates extra crispy edges on the egg whites. Avoid using a stainless steel pan. It is very porous, and unless preheated, the egg will stick to the surface. The proteins cook too fast to sear properly and naturally release the egg. This pan typically leads to an overcooked texture.

Recipe Resources

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Ingredient Guides

The Different Types of Eggs & Sizes

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Health Notes

5 Health Benefits of Eggs

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Cooking 101

How to Make Hard Boiled Eggs: Two Ways

Pan size

• 5-inch pan: 1 egg
• 8-inch pan: 1 to 2 eggs
• 10-inch pan: 2 to 3 eggs
• 12-inch pan: 3 to 4 eggs

Choosing the right frying oil 

Eggs are fried over medium heat for a short time, about 5 minutes or less. This duration allows for a broader range of fats to use. To prevent burning, I use moderate smoke point oil around 350ºF (177ºC) and above. Butter is always a favorite. It provides a rich mouthfeel, brown hue, and extra nutty flavor to the eggs. Just be careful, the milk solids can burn if the heat is too high or used too long. 

To prevent this, I recommend wiping the pan down in between batches and adding fresh butter. For crispier edges, I use olive oil, avocado oil, or coconut oil. They contain no water, so they fry the whites efficiently while creating a golden color and subtle crunch. Make sure that the oil or fat is hot before adding in the egg.

Oil usage level 

I find that one large egg needs about 1 teaspoon of oil/fat for frying. Double that amount for cooking extra-large or jumbo eggs. This amount is an easy tip to remember if you’re just making one for yourself in the morning or scaling up to feed a hungry family.

Heat level

Eggs go from raw to completely solidified in minutes. For pan-frying, there’s a delicate balance between setting the albumin in the egg white and not turning it completely hard or rubbery. I find that medium-heat quickly sets the whites and allows for some Maillard browning (which happens above 300ºF/149ºC). This range gradually cooks the yolk with more control and lowers the risk of overcooking. 

How to properly crack an egg open

There are a few tricks to keep the stunning yolk intact and prevent unwanted shells from sticking to the whites. First, gently crack the egg’s side on a flat surface like the counter or cutting board. You should see lines start to form on the shell, then use your fingertips to open it up carefully. 

In the past, I would use the edge of a bowl but realized that it pushes tiny pieces of shell into the eggs, making it a challenge to remove. Or too much force would break the yolk and make a mess on the countertop. You can also break an egg into a small bowl or ramekin first, then transfer to the pan. This technique makes it easy to check for tiny shells. 

Sunny-Side Up Eggs

This type of fried egg gets its name because the bright yellow yolk shines brightly on top. It’s briefly cooked over a moderate flame to gently set the whites and is covered the entire time. This cooking method traps the steam, which cooks the top of the egg without flipping over. The process takes about 2 to 3 minutes. 

If you don’t have a lid for the pan, just cover it with the bottom of a larger pan (I do this!) or use a lid from another pot. You can also fry the egg over medium-heat uncovered, reduce the heat to low after a few minutes, and baste it with extra fat like butter to finish cooking the albumin proteins on the surface.

Over-Easy Eggs

If you like a super runny yolk, try this method. The egg is cooked over medium heat for 2 minutes to set the egg white’s bottom, making it easier to turn. Flip the egg over, just let it briefly cook the rest of the raw egg whites, about 10 to 15 seconds. This process ensures that the yolk oozes out. 

Over-Medium Eggs

This method yields a texture similar to soft-boiled eggs, but without having to peel them. The process is very similar to over-easy eggs. Once you flip the egg, cook for 1 to 2 minutes to allow the egg yolk to warm up and slightly thicken. It creates a vibrant center that still flows but isn’t runny when poked. Personally, this is my favorite way to enjoy a fried egg.

Over-Hard Eggs

If you like hard-boiled eggs, but with a little more contrast in textures, this is for you. The yolk cooks all the way through and firm. It takes about 2 minutes on the first side, then flip the egg and heat over medium-low until the yolk sets, about 3 to 4 minutes. 

Creative ways to use fried eggs

• Add them to avocado toast
• Serve one with a juicy burger
• Make a breakfast pizza

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How to Fry an Egg (4 Ways!)

Learn how to fry an egg on the stovetop. Simple tips and tricks for nailing the perfect texture, whether you like a runny yolk or firm.

Pin Print Save to Favorites Review

4.17 from 6 votes

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Servings 1 serving

Course Breakfast

Cuisine American

Ingredients

• 1 teaspoon butter, olive oil, or vegetable oil1 teaspoon butter, olive oil, or vegetable oil
• 1 large egg1 large egg
• kosher salt, as needed for seasoningkosher salt, as needed for seasoning
• black pepper, as needed for seasoningblack pepper, as needed for seasoning

US CustomaryMetric

Instructions 

Sunny-Side Up Eggs

• Heat the butter in a 5 to 8-inch nonstick or cast iron skillet over medium heat until it bubbles and foams, but does not brown. Tilt the pan to evenly distribute. If using oil, wait until the oil starts to shimmer, but not smoke.
• Add the cracked egg and lightly season with salt. Immediately cover the pan and cook until the egg white is set, but still glossy on the surface and edges are lightly browned, about 1 ½ to 2 minutes.
• Turn the heat off, leave the cover on and move the pan to the cool side of the stove. Keep the eggs covered until the desired texture is reached, about 30 seconds for a runny yolk, 60 seconds for a soft thickened yolk, or 2 minutes for a medium set, richer yolk.
• Season with salt and pepper and as desired. Serve immediately.

Over-Easy Eggs

• Heat the butter in a 5 to 8-inch nonstick or cast iron skillet over medium heat until it bubbles and foams, but does not brown. Tilt the pan to evenly distribute. If using oil, wait until the oil starts to shimmer, but not smoke.
• Add the cracked egg and lightly season with salt. Allow the egg to cook without moving until the egg whites just begin to set and the surface is translucent, about 2 minutes.
• Use a spatula to carefully flip the egg over. Cook until the white is opaque and sets, but the yolk is still runny, about 10 to 15 seconds.
• Season with salt and pepper as desired. Serve immediately.

Over-Medium Eggs

• Heat the butter in a 5 to 8-inch nonstick or cast iron skillet over medium heat until it bubbles and foams, but does not brown. Tilt the pan to evenly distribute. If using oil, wait until the oil starts to shimmer, but not smoke.
• Add the cracked egg and lightly season with salt. Allow the egg to cook without moving, until the egg whites just begin to set and the surface is translucent, about 2 minutes.
• Use a spatula to carefully flip the egg over. Cook until the whites are opaque and set, but the yolk is slightly set with creamy centers, about 1 to 2 minutes.
• Season with salt and pepper as desired. Serve immediately.

Over-Hard Eggs

• Heat the butter in a 5 to 8-inch nonstick or cast iron skillet over medium heat until it bubbles and foams, but does not brown. Tilt the pan to evenly distribute. If using oil, wait until the oil starts to shimmer, but not smoke.
• Add the cracked egg and lightly season with salt. Allow the egg to cook without moving, until the egg whites just begin to set and the surface is translucent, about 2 minutes.
• Use a spatula to carefully flip the egg over. Reduce the heat to medium-low. Cook until the whites are opaque and the yolks are completely set, about 3 to 4 minutes.
• Season with salt and pepper as desired. Serve immediately.

Equipment

• Nonstick Pan

Notes

• Pan Sizes:
  • 1 to 2 eggs: Use an 8-inch skillet and 1 teaspoon butter/oil per egg.
  • 2 to 3 eggs: Use a 10-inch skillet and 1 teaspoon butter/oil per egg.
  • 3 to 4 eggs: Use a 12-inch skillet and 1 teaspoon butter/oil per egg.
• Cooking sunny side up eggs (without a lid): Heat the butter in a 5 to 8-inch skillet over medium heat until it bubbles and foams, but does not brown. Tilt the pan to distribute the fat evenly. Add the cracked egg and lightly season with salt. Cook the egg without moving, for two minutes. Reduce the heat to low, and cook until the egg white is set but still glossy on the surface and edges are lightly browned, about 1 to 2 minutes. If desired, at the last few minutes of cooking add 1 teaspoon of butter, then baste the surface with the hot fat to further cook the surface.

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