How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both.
20 min.
Easy
1 eggs
5 IngredientsLast modified on: March 11th 2018
1 
½ knob 
½ teaspoon 
Times for this recipe
Preparation: 15 min.
Cooking: 6 min.
All in all: 20 min.
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Step by step recipe
Stage 1
Stage 2 - 10 min.
Take care not to break yolks from the whites.
Stage 3 - 1 min.
Stage 4 - 1 min.
Tip the egg whites all at once into the pan...
Stage 5 - 5 min.
...and cook until they are just set.
Salt and pepper to taste.
Salt and pepper to taste.
Stage 6 - 3 min.
Turn down the heat and very gently place the yolks on top of the cooked whites, spacing them evenly.
Leave like this on low heat for about 3 minutes to heat the yolks through.
Leave like this on low heat for about 3 minutes to heat the yolks through.
Stage 7
Transfer to a hot plate. Your fried eggs are ready and perfectly cooked: the whites are set, the yolks runny. Serve immediately as they spoil quickly.
Stage 8
The video on the right will show you the method in more detail.
You will have to excuse the brown edge on my egg white - I didn't clean the pan after the first two...
You will have to excuse the brown edge on my egg white - I didn't clean the pan after the first two...
Remarks
These fried eggs have nothing in common with those served up in a typical "greasy spoon" café. Do not salt the yolk, as this will mark it with unsightly white spots.
You can season eggs many different ways: simple salt and pepper, a pinch of paprika or a few drops of vinegar (which I adore!).
You can season eggs many different ways: simple salt and pepper, a pinch of paprika or a few drops of vinegar (which I adore!).
And to drink?
Follow my dad's sound advice: "With fried eggs, there's nothing like a drop of white!" And he was right. I would just add that my preference is for a Bourgogne aligoté, or any other fresh dry white wine.
Keeping: Fried eggs don't keep. .
Source: Learned from Bernard Loiseau who showed to Joel Robuchon, explaining that he'd learned it from Pierre Troigros. You decide if it's worth a .
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 6 RDI=2 % | 0 | 9 RDI=1 % | 110 RDI=6 % | 470 RDI: 6 % |
| Per 100 g | 10 RDI=4 % | 0 | 20 RDI=2 % | 190 RDI=10 % | 810 RDI: 10 % |
How much will it cost?
- For 1 eggs : 0.20 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Egg
Like these other recipes: Tarte à l'coloche, Rémoulette dressing, Spinach Omelette, Chocolate sweetcrust pastry, Gratin-style spinach and chicken omelette , ... See them all 233
Butter
Like these other recipes: Steak burger topped with egg, Gâteau Breton (Brittany butter cake), Escalope cordon bleu, Red rice pannequets, Filo leeks and cheese tart, ... See them all 461
Water
Like these other recipes: Langoustine gratin, Quince and apple compote, Chicken pie, Raisin breads (pains aux raisins), Stewed plums, ... See them all 134
Salt
Like these other recipes: Gnocchi alla romana, Boulangère potatoes, Lumberjack turnovers, Salmon rillettes, Curried mussels with cabbage, ... See them all 638
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