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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.

528 K 1× 3.8/5 (226 reviews)683634

Duration

20 min.

Difficulty

Easy

Last modified on: March 11^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 15 min.

Cooking 6 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 .

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=17 %	0 g	16 g RDI=23 %	192 kcal RDI=10 %	808 kJ RDI=10 %
Per eggs	6 g RDI=10 %	0 g	9 g RDI=13 %	110 kcal RDI=6 %	465 kJ RDI=6 %
Whole recipe	12 g RDI=19 %	0 g	18 g RDI=26 %	221 kcal RDI=11 %	929 kJ RDI=11 %