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Favorite Fried Eggs Recipe

Favorite Fried Eggs Recipe

Discover how to prepare the most delectable fried eggs with this straightforward recipe. Cooking them in heated olive oil is the key to achieving irresistible lacy margins and an abundance of flavor. In a skillet, one to two eggs may be cooked at a time.

How to Make the Best Fried Egg

Begin with an excellent egg. Local eggs, whose yolks are the most exquisite shade of golden yellow, are my preference. Organic free-range eggs are also delicious.

Stir-fry one to two eggs concurrently. I typically cook a single egg at a time in a small skillet due to the fact that two eggs may occasionally collide and adhere.

If you have a cast iron skillet, utilize it. Cast iron is heat-retentive and non-toxic. Achieving the recommended preheating of the pan prior to oil addition should result in an excellent non-stick cooking surface.

For one egg, I use my 8-inch cast iron pan (affiliate link); for two eggs, I use my 12-inch pan. Stainless steel would be my second-best option. Due to the fact that high temperatures can degrade non-stick coatings and emit toxic PFOAs into the atmosphere, I hesitate to recommend their use.

Favorite Fried Eggs Recipe

Begin by cracking the egg into a basin. This will allow you to avoid oil splatters more readily. Additionally, pouring from a basin results in a fried egg with a more uniform shape and slightly more uniform cooking.

Ensure that the oil is heated prior to adding the egg. This ensures that the egg does not adhere to the pan’s bottom and produces exceptionally crisp margins.

Be vigilant and watch out for splatters of heated oil! Small oil splatters will remain on your cooktop as a result of this recipe. You should take a step back after adding the egg to prevent yourself from being smeared.

A note regarding the use of oil to baste the egg white: The majority of recipes for fried eggs in olive oil call for basteing the egg white with the heated olive oil while it cooks, omitting the yolk. To accomplish this, tilt the pan and use a utensil to gather up some of the heated oil. Nonetheless, doing so would cause me to injure myself with oil splatters! Because my eggs are perfectly cooked without basting, I omitted this step from the recipe.

To achieve firmer yolks from medium eggs, simply cook the eggs for an additional 30 to 60 seconds. If you desire more firm yolks, cover the egg for an additional 30 seconds or longer during cooking.

Proceed by adding more eggs. Eggs may be continued to be fried in the identical skillet. Simply drizzle an additional amount of olive oil over each egg. You may eventually need to reduce the heat (if even the tiniest trace of smoke emanates, the temperature has risen too high).

Season to taste. Although they are practically ideal straight from the skillet, I enjoy garnishing these eggs with freshly ground black pepper and granular sea salt. Utilize a spatula and utensil to cut through their crispy undersides prior to serving.


  • 1 tablespoon extra-virgin olive oil
  • 1 egg

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Cooking 1 egg? Retrieve a small, preferably cast iron skillet. Prepare two eggs? In a skillet of medium-to-large capacity, melt two tablespoons of olive oil.

Position a cracked egg in a ramekin or small receptacle adjacent to the burner. Bring the skillet to a temperature of medium-high heat, just before a drop of water begins to swiftly sputter upon contact.

After reducing the heat to medium, drizzle in the olive oil. Alight the pan gently so that the olive oil coats the pan’s base. When the olive oil begins to glisten on the pan, it is ready to be used; if not, allow it to reheat for a short while longer.

With caution, add the egg to the skillet while keeping an eye out for splatters of heated oil (if you intend to add another egg to the same pan, pour that one to the side to make space for another).

Using a gentle rotation of the pan to re-distribute the oil, allow the egg to cook, ensuring that the yolk is cooked to your preference and the margins are golden and crisp, approximately 2 minutes for runny yolks or 2 ½ to 3 minutes for medium yolks. (If an additional egg is to be added to the skillet, do so while the first is frying.)

Place the prepared eggs on a tray. If you wish to cook additional eggs in the same skillet, drizzle in an additional olive oil, maintain the heat at medium (you may need to reduce it slightly to prevent scorching), and then add the following egg. Reiterate when required.


Q: Can I use different types of oil for frying eggs? A: Yes, you can use various oils such as olive oil, vegetable oil, or even coconut oil for frying eggs. Just ensure the oil is heated properly and doesn’t overpower the delicate flavor of the eggs.

Q: How can I prevent my fried eggs from sticking to the pan? A: To prevent sticking, make sure your pan is properly seasoned or use a non-stick skillet. Additionally, adding a small amount of butter or oil before cracking the eggs can help create a non-stick surface.

Q: What’s the best way to achieve perfectly runny yolks? A: For perfectly runny yolks, cook the eggs over medium heat and cover the skillet with a lid. This traps steam and helps cook the top of the eggs gently, while keeping the yolks gloriously runny. Alternatively, you can carefully flip the eggs once the whites are set for over-easy eggs with runny yolks.

Q: Can I add additional ingredients to my fried eggs for extra flavor? A: Absolutely! Feel free to get creative and add ingredients like cheese, herbs, diced vegetables, or cooked meats to your fried eggs. Simply sprinkle them over the eggs as they cook or create a bed of toppings in the skillet before cracking the eggs on top for a delicious twist.

Q: How do I know when my fried eggs are cooked to perfection? A: The cooking time for fried eggs can vary depending on personal preference and the desired level of doneness. For sunny-side-up eggs, cook until the whites are set but the yolks are still runny. For over-easy or over-hard eggs, flip them gently and cook for an additional minute or two for over-easy, or longer for over-hard until the yolks are cooked to your liking.

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