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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 €
Change currency: 
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: Amandier (gluten-free almond cake), Meatballs, Rolled chestnut and apple brioche, Cantucci di Prato, Crab Cakes, ... See them all 235
Water
Like these other recipes: Potimarron (Japanese chestnut pumpkin) purée, Quick courgette soup with cheese, Cassoulet, Sugar syrup, Sorrel soup, ... See them all 135
Butter
Like these other recipes: Lambé salad, Artichoke hearts forestier , Manou's zucchinis garnished, Tatin apple diplomat tart, Celeriac and sesame soup, ... See them all 468
Salt
Like these other recipes: Express sauerkraut, Baked potatoes with poached egg and tuna sauce , Mushroom tart, Mixed salad, Langoustine gratin, ... See them all 644
Other recipes you may also like
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).December 21th 2020405 K5 20 min.
Ham à la Russe
Ham "à la Russe" is a slice of cooked ham rolled up around a macédoine of vegetables in mayonnaise.September 10th 2014109 K4.3 8 min.
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.March 12th 201757 K3.8 3 hours 55 min.
Scallops with sorrel and Noilly Prat
Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.November 24th 202131 K 45 min.
Artichoke Soup
For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.December 4th 202222 K 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 15 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe