How to Fry an Egg (4 Ways!)

Prep: 5

Cook: 5

Total Time: 10

Yield: 1 serving

Course: Breakfast

Cuisine: American

Calories: 72kcal

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.

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.

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.

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.

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.

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.

Recipe Link