Skip to main content
Epicurious

Fried Eggs

Ingredients

Preparation

  1. Step 1

    The key to frying eggs is finding the right pan—mine is a well-seasoned, 10-inch castiron pan—and taking care of it. Wipe it clean after you use it, or wash it with water if there’s any food stuck on it, but keep it out of soapy water and the dishwasher, and keep it dry.

    Step 2

    Warm a cast-iron pan over medium heat. After a minute or so turn the heat to low and add a piece of butter or a splash of olive oil. Tilt and swirl the pan to cover the bottom of the pan with the melting butter or oil. Gently crack open the egg into the pan. Lightly salt and pepper the egg and cook until the white is almost completely set. Gently coax a spatula under the egg. With a smooth motion turn it over in the pan without breaking the yolk; this is difficult with a slow-cooked egg because the yolk is still quite tender. Season the egg again with salt and pepper. For a very runny yolk, cook for just a few seconds more. For a firmer yolk, cook for another minute or so. For those who do not like their yolks the least bit runny, break the yolk just before flipping the egg over, turn off the heat, and allow the egg to be cooked until done by the residual heat of the pan.

The Art of Simple Food
TagsEggMainBreakfastBrunchNut FreeGluten FreeVegetarianDairy FreeQuickEasy30 Minutes or LessWeeknight MealsFryCast Iron SkilletCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Juicy Bison Burger With Cucumber–Red Onion Slaw
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.