1,550 easy and fully explained recipes, with +66K photos and 78 videos

How to fry eggs well

Name: How to fry eggs well
Prep time: 14 min
Cook time: 6 min
Total time: 20 min
Yield: 2 eggs
Cuisine: French
Ingredients: 2 eggs; 1 knob butter; 1 teaspoon water; salt; pepper

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.

524 K 1× 3.8/5 (226 reviews)

20 min.

Easy

0.40 €

2 eggs

5 Ingredients

Last modified on: March 11^th 2018

For 2 eggs, you will need:

1 2 eggs
2 1 knob butter
3 1 teaspoon water
4 salt
5 pepper
Total weight: 115 grams

Times for this recipe

Preparation: 15 min.

Cooking: 6 min.

All in all: 20 min.

When should you start or finish this recipe?

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

Heat the serving plates.

Gently separate the yolks of 2 eggs.

Stage 2 - ⌛ 10 min.

Take care not to break yolks from the whites.

Stage 3 - ⌛ 1 min.

Melt 1 knob butter in a non-stick pan on medium heat.

When the butter is melted, add 1 teaspoon water. This is the secret of how to cook the white without it forming a crust.

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.

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.

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...

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!).

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	10 RDI=5 %	0	20 RDI=3 %	220 RDI=10 %	930 RDI: 10 %
Per 100 g	10 RDI=4 %	0	20 RDI=2 %	190 RDI=10 %	810 RDI: 10 %
Per eggs	6 RDI=2 %	0	9 RDI=1 %	110 RDI=6 %	470 RDI: 6 %

Possible allergens in this recipe: egg, milk

How much will it cost?

For 2 eggs : 0.40 €
Per 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)

Other recipes you may also like

Rice pudding (riz au lait)

My personal version of this classic family recipe.

December 18^th 2018416 K5 40 min.

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013882 K 44.7 55 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.32 M 74.2 4 days 15 hours 50 min.

Cooking sugar

Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic...

April 3^rd 2019519 K4.9 45 min.

Little lemon biscuits

These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone".

September 14^th 201493 K5 1 hour 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

When icook they turn green a little
Posted by sumaria march 22^th 2021 at 16:47 n° 1

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.