Perfect Fried Eggs
Published July 1, 2013. From Cook's Illustrated
Why this recipe works:
A hot nonstick skillet, a touch of butter, and a lid combine to produce perfectly cooked fried eggs—with crisp edges, tender whites, and runny yolks—in just a few minutes.
A hot nonstick skillet, a touch of butter, and a lid combine to produce perfectly cooked fried eggs—with crisp edges, tender whites, and runny yolks—in just a few minutes.less
Perfect Fried EggsA classic fried egg features a tender white with crisp, lacy, brown edges and a fluid but lightly thickened yolk. Could we crack the code to making a perfect one?
When checking the eggs for doneness, lift the lid just a crack to prevent loss of steam should they need further cooking. When cooked, the thin layer of white surrounding the yolk will turn opaque, but the yolk should remain runny. To cook two eggs, use an 8- or 9-inch nonstick skillet and halve the amounts of oil and butter. You can use this method with extra-large or jumbo eggs without altering the timing.
- 2 teaspoons vegetable oil
- 4 large eggs
- Salt and pepper
- 2 teaspoons unsalted butter, cut into 4 pieces and chilled
1. Heat oil in 12- or 14-inch nonstick skillet over low heat for 5 minutes. Meanwhile, crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.
2. Increase heat to medium-high and heat until oil is shimmering. Add butter to skillet and quickly swirl to coat pan. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from burner and let stand, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Slide eggs onto plates and serve.