Eggs Part 4: Fabulously Fried

by Matt on October 25, 2010

Catching up on posts?

Now that you know how to make scrambled eggs, you are ready to move on to fried eggs. I’m sorry that part 4 is coming AFTER part 5, but’s that how it worked out. I had part 5 scheduled, but Windows Live Writer decided to post it. Eh, that’s life.

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My favorite!

In a way, think of it as graduating from 5th grade to 6th grade ;)

There is something about the combination of the tender white and the creamy yolk that just makes me swoon. Can you tell that I love that word?

The Perfect Fried Eggs

1. Choose the right pan size: Like when making scrambled eggs, you want to use a . Again, size matters (TWSS).

  • For one egg, use a 6 inch pan.
  • For two eggs, use an 8 inch pan.
  • For three to four eggs, use a 10 inch pan.
  • For more than four eggs, fry in batches.

2. Heat the pan Slowly: I like to heat the pan over medium low heat, until I can just barely feel the heat. You do not want a scorching pan!

3. Add a teaspoon of butter or oil per egg. The butter is ready when it starts to sizzle.

4. Add the eggs from a small bowl: Breaking the egg on the side of the pan risks breaking the egg, shell fragments, and burned fingers (trust me on that one). Quick tip: Use a sharp knife to remove shell fragments from the bowl.

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5. Fry the eggs over low to medium low heat.

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Sunny Side Up

Cook the eggs until the white begins to set, about 1 minute. For a delicate white, but a creamy, decadent yolk, cover the egg and cook over LOW heat for about 5 minutes.

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Alternatively, cook the egg uncovered for about 4 minutes, uncovered, on medium low heat. This will still give you a creamy yolk, but the white will be a little more crispy.

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Over Easy

In this method of cooking, the white forms a thin film over the yolk due to direct heat. Basically, cook the egg like a sunny side up egg, except flip for the last 30 seconds. It’s challenging not to break the yolk, but practice makes perfect when it comes to eggs.

For over medium or over hard (yuck), cook the egg a little longer after flipping. I’m not going to go into details on this because it is the worst way you can prepare an egg.

If you follow these steps, you will have the perfect fried egg :)

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Can it get any more perfect that that?

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{ 6 comments… read them below or add one }

October 25, 2010 at 12:24 PM

Thanks for the tips! I never get my eggs looking THAT perfect! I’ll have to put your tips to use!
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October 25, 2010 at 2:40 PM

For as often as I eat eggs, I’ve never bothered frying them since I formerly considered that to be outside of my fanciness and ability range. I will have to give this a go, but I see a few broken yolks in my future…
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C.No Gravatar October 25, 2010 at 3:03 PM

Hi Matt,

I enjoy your blog. I wanted to ask a question since you seem to have a lot of knowledge about nutrition (it impresses me!).
I typically eat 2 whole eggs, 2-3 servings of dairy, and 4-5 oz of chicken/fish/beef each and every day. Do you think I am overdoing it on the animal products?
In addition to that , each day I consume about 2 Tbsps of oils (coconut or olive), and 2-3 tablespoons of nut butters, and 1/4-1/2 cup of nuts. Do you think I am overdoing the fats and nuts?
This might be a silly question. But different opinions (like yours) are appreciated!
Thanks Matt!

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October 25, 2010 at 3:51 PM

Thankyou for these tips! Fried eggs are the type that I just cant seem to get right!

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October 26, 2010 at 9:24 AM

Fried eggs are my favorite :)
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October 26, 2010 at 7:16 PM

Fried eggs are my absolute favorite! It was only this year I could finally make them without breaking the yolks though.
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