how do you make the perfect fried egg?

Answer 1

pour about a gallon of oil and turn the heat up to med then cook until its over hard

Answer 2

Bring your egg up to room temperature and break into a saucer.
Warm the fry-pan at about med heat and add some butter and wait until it stops sizzling.
Gently slide in the egg and let fry until the white starts to set. Use a spatula to ease it away as it cooks.
Do not try to turn the egg over as you will most likely break the yolk.
A good fried egg's white will be white with no brown edges the base of the yolk will be just firming and the yolk will run all over the place.

Buy yourself a good quality non stick fry pan with a 125mm base and a curve from the base up as that will make it easier to slip the egg out onto a slice of hot buttered toast.

Answer 3

Most people use far too much heat, and the egg ends up scorched on the outside and runny on the inside. I preheat a non-stick frying pan over a very low flame for a few minutes, then break an egg and drop it in. Then I put a cover on the pan and allow the egg to cook for about three minutes, then I flip the egg over with a spatula, put the cover back on, turn the flame off after another minute, then let the covered pan sit there on the burner for another few minutes. Voila, the perfect fried egg.

Answer 4

My perfect fried egg (with secret technique) WARNING: YMMV!

First I take a small non-stick pan and put in about two teaspoons of olive oil, then warm it up over medium heat. This takes about 30 seconds. I crack the egg and

SECRET TECHNIQUE
Pour the yolk into the egg shell, while letting the white go into the fry pan. The white will cook faster, and conduct heat better to the yolk. When the white is about 50 percent white (not clear), then I put the yolk in the middle. Use new eggs or your yolk may break.

I then let the egg fry a little more, season it with season salt and pepper, then flip it (I prefer it a little more cooked; just slightly runny). I let it cook maybe another 30 seconds, and then flip it onto the plate. Great with whole-wheat buttered toast and a mandarin orange! The breakfast of champions!

Answer 5

First you need the right kind of pan. Mine is Teflon coated and I even just went and measured it. It's about 5 3/4 inches in diameter on the bottom and the sides curve up to the top, which is 8 inches in diameter. The sides are just shy of 1 1/2 inches tall.

Crack the egg(s) into a bowl, and if there are any little pieces of shell in the bowl, use your finger to get them out. This is one time you get to play with your food. You'll drive yourself nuts trying to get little pieces of shell out with a spoon. Melt butter or margarine.in the bottom of the pan, being careful not to scorch it. You need to use enough so the egg will slide around freely. Pour the eggs in and cook over medium heat. Flip the eggs. Your wrist joint should not move. Flip them again and then put them on a plate and eat them.

Learning to flip an egg is simple. You will have to sacrifice one egg, which will end up burnt. Practice with that one egg until you've got the technique.

Give a man an egg and you feed him a small breakfast. Teach him to flip eggs and you feed him for life.

Answer 6

If you're looking for a slightly runny yolk, as in a sunny-side up, try a medium high heat, a little splash of oil, break the egg into it and then immediately add a tiny bit of water and cover for no more than a minute. I did this for my mom (an old-time cook) who'd never seen it done before and she was very impressed. I actually taught her something she didn't know. The friction of the water hitting the hot oil in the pan creates enough steam to cook the topside of the egg without leaving the slimy albumen coating. The longer you leave it, however, the harder and more cooked the yolk becomes.

I can't do sunny-side up without breaking the yolk, regardless of quality of pan or whatever. This method has worked for me 9 times out of 10 for almost 30 years.

Answer 7

Lots of answers, some good, some not..........

You need a medium-low heat (with or without teflon, without you need just a little butter).

After top starts to solidify and after you salt and pepper, you add just a little water to the pan and cover with a lid of some kind. This produces just enough steam to solidify the yoke to taste. (If you like your yokes runny, then why bother with all this, thats as simple as falling off a chair.....) Also DON'T flip the eggs over, they get much greasier and they don't taste as good. Flipping is only for those who can't manage the patience to learn to make a "perfect" fried egg in the first place!

(to some - sure any fool can cook anything with a liter of olive oil, vegetable oil or bacon fat, but as eggs are REALLY healthy and a ton and a half of bacon grease is NOT, we should be trying to avoid it, no?)

Answer 8

You never flip your egg and don't cook with the fire too high. Place your fire on medium low, put your egg in and tilt your skillet to the side. Take a spatula and splash your oil on top of the egg and this cooks both sides and turns out a beautiful fried egg.

Answer 9

Use room temperature brown eggs. Fry in a little bacon drippings. Gently place egg in hot pan. Salt and papper liberally. Spoon hot grease over egg till nearly set. Carefully flip egg to other side for a few more seconds. Drain it on papertowels.

Answer 10

Fry it in the bacon grease after you're finished frying the bacon.
It makes the most delicious tasting eggs ever. Better than eggs fried in butter.