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.
296,7434.8/5
Last modified on: March 11th 2018
For 2 eggs, you will need:
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 14 min. | 6 min. | 20 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 | Heat the serving plates. Gently separate the yolks of 2 eggs. |
||
| 2 |  | Take care not to break yolks from the whites. | 10 min. |
| 3 |  | 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. |
1 min. |
| 4 |  | Tip the egg whites all at once into the pan... | 1 min. |
| 5 |  | ...and cook until they are just set. Salt and pepper to taste. |
5 min. |
| 6 |  | 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. |
3 min. |
| 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. | |
| 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!).
You can season eggs many different ways: simple salt and pepper, a pinch of paprika or a few drops of vinegar (which I adore!).
Nutritional information
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 2 eggs : 0.42 €
Per eggs : 0.21 €
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.
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
More recipes?
This recipe use (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate cake, Croque-monsieur complet, Koulibiak in pie dish, Lemon Mayonnaise, Shortcrust pastry (pâte brisée), ... [All] |
 | Water: You can get more informations, or check-out other recipes which use it, for example: "Buttonhole" quail eggs, How to cook pasta properly, Rum babas, Salmon chard rolls, Franche-Comté sticks, ... [All] |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Cramique, Panettone, Sausage mushroom and cheese crumble, Pork Chops with Rosemary, Breton galettes (pancakes), ... [All] |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Salade Niçoise, Salmon "en papillote" with small vegetables, Mexican-style pork medallions , Ramekins of duchess potatoes, Papadums, ... [All] |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)
Note: We'll never share your email 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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.