Eggs are a breakfast staple for many, but when it comes to frying them perfectly, things can get a little tricky. We’ve all been there—runny whites, overcooked yolks, or a broken mess that makes you give up and just scramble it.
Frying an egg might seem simple, but getting that ideal balance of crispy edges, a soft yolk, and evenly cooked whites can feel like a culinary challenge.
To solve this once and for all, I reached out to seven top chefs to ask them the best way to fry an egg. Surprisingly, they all shared the same advice, and it’s much simpler than you think!
The Best Way to Fry an Egg (According to 7 Chefs)
The secret to frying the perfect egg is simple: use a non-stick pan and cook with plenty of fat. Yes, it’s all about the fat! Whether you’re aiming for crispy edges or a silky, runny yolk, fat is key.
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According to chefs like Eric Rowse and Nelson Serrano-Bahri, you need at least one teaspoon of fat per egg.
Some chefs prefer butter for its rich flavor, while others recommend high-quality olive oil for a smoother taste.
The pan matters too. A well-seasoned cast-iron skillet or a high-quality non-stick pan is ideal. Heat your pan over medium-low, ensuring it’s hot before cracking your eggs.
Cook the eggs until the edges are golden and crisp, but don’t rush. The chefs agreed that cooking at a steady, lower heat ensures the whites cook evenly without burning the yolk.
Why Fat Makes All the Difference
When frying eggs, the key ingredient is fat. But why does it make such a big difference? It’s simple: fat allows the egg to cook evenly while creating those crispy edges that give the fried egg its signature texture.
If you’ve ever wondered why restaurant eggs look so perfect, it’s because chefs use generous amounts of fat. Butter creates a rich, golden flavor, while olive oil offers a lighter, healthier option.
Chef Serrano-Bahri suggests experimenting with different fats like chili oil or even truffle oil to give your eggs an extra flavor boost.
The type of fat you use can transform your breakfast from basic to gourmet. Try sesame oil for an Asian twist or pesto for a fresh, herbal note.
Flipping or Not? The Great Debate
One thing the chefs didn’t all agree on was whether to flip the egg. Some, like Chef Rowse, love a good over-easy egg with crispy, skirted edges.
Others prefer not to flip and instead spoon hot fat over the whites to cook the top of the egg gently. This technique, often called basting, ensures the yolk stays runny, while the whites cook evenly.
If you’re worried about breaking the yolk while flipping, you can simply cover the pan with a lid. This steams the egg from the top, making sure it’s cooked through without the need for flipping.
Just make sure to keep the heat low to avoid burning the bottom of the egg.
Finishing Touches for the Perfect Fried Egg
Once your egg is perfectly fried, it’s time to think about the final touches. According to Chef Ashley Lonsdale, the key to elevating your egg lies in seasoning.
A pinch of flaky sea salt, a crack of fresh black pepper, or even some chili flakes can enhance the flavor of the egg. For an extra kick, try sprinkling sesame seeds, chili crisp, or a drizzle of hot sauce.
Chef Serrano-Bahri recommends serving your fried egg with a slice of buttered sourdough toast or cooking the egg in flavored oils like garlic or herb-infused oil.
The possibilities are endless, and the best part is that you can customize it to your taste!
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Conclusion
So, what’s the best way to fry an egg? According to these seven chefs, it’s all about using a good non-stick pan, cooking in fat, and taking your time.
Whether you flip it or not, the right amount of fat ensures that your egg has crispy edges, a perfectly cooked white, and a deliciously runny yolk. With these expert tips, you’ll never have to worry about messing up your fried eggs again!