Published January 1, 2000.
The trick is to have the pan at the perfect temperature, add the eggs all at once—and use a cover.
Anyone can make fried eggs, but few and far between are the cooks who can make them perfectly every time. Eggs can stick to the pan, yolks can break, and over- or under-cooked eggs seem to be the norm.
We decided to eliminate the guesswork and figure out the best and easiest way to fry the perfect egg every time. For us, this meant a white that is firm and a yolk that sets up high and is thick yet still runny.
We discovered that the first thing to do when about to fry an egg is to reach for a nonstick pan; there is no point in frying eggs in anything else. The initial heat setting is also important. A five-minute preheating of the pan over a very low fire puts it at just the right temperature to receive the eggs. Cover the pan as soon as the eggs are added and cook just 2 1/2 minutes.
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