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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
0.40 €
2 eggs
5 IngredientsLast modified on: March 11th 2018
2 
1 knob 
1 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 | 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 % |
How much will it cost?
- For 2 eggs : 0.40 €
- Per 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
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Water
Like these other recipes: Stewed plums, Turban of sole with langoustines, Creamy risotto with diced vegetables and flax seeds, Leek and Jerusalem artichoke soup, Aperitif rolls, ... See them all 141
Butter
Like these other recipes: Sauce Normande (for fish), Fish fillet with leeks and mustard cream, Cajun pulled pork, Oatmeal and chocolate shortbread, Chicken Brussels pie, ... See them all 495
Salt
Like these other recipes: Pogne de Romans, Brussels sprout salad, Pilau rice, Chicken with rice and leeks, Erika's ceviche, ... See them all 697
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