Published January 1, 2000. From Cook's Illustrated.
We decided to eliminate the guesswork and figure out the best and easiest fried egg recipe, for eggs with firm whites and yolks that set up high and thick but still runny. We discovered that there is no point in frying eggs in anything but a nonstick pan. The initial heat setting was also important. A five-minute preheating of the pan over a very low fire put it at just the right temperature to receive the eggs, which could then be covered and cooked for just 2 ½ minutes to reach perfection.
A nonstick skillet is essential because it ensures an easy release of the eggs. Since burners vary, it may take an egg or two before you determine the ideal heat setting for frying eggs on your stovetop. Follow the visual clue in the recipe and increase the heat if necessary. If you’ve just fried up some bacon or happen to have some bacon grease around, use it in place of the butter for really tasty fried eggs. Unlike butter, however, bacon grease will not go through visual changes that you can use to gauge the pan’s heat.
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