How to fry eggs well

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.
397,5324.0/5 for 173 ratings
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Last modified on: March 11th 2018

For 2 eggs, you will need:

Change these quantities to make: 1 eggs 2 eggs 4 eggs 6 eggs

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
14 min.6 min.20 min.
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  • When will I finish if I start the recipe at a certain time?
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Fried eggs don't keep. .

Step by step recipe

Stage 1
Heat the serving plates.

Gently separate the yolks of 2 eggs.

Stage 2 - 10 min.
How to fry eggs well : Photo of step #2
Take care not to break yolks from the whites.

Stage 3 - 1 min.
How to fry eggs well : Photo of step #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.

Stage 4 - 1 min.
How to fry eggs well : Photo of step #4
Tip the egg whites all at once into the pan...

Stage 5 - 5 min.
How to fry eggs well : Photo of step #5
...and cook until they are just set.

Salt and pepper to taste.

Stage 6 - 3 min.
How to fry eggs well : Photo of step #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.

Stage 7
How to fry eggs well : Photo of step #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...


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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
222 Kcal or 929 Kj13 gr< 1 gr19 gr
11 %5 %<1 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
193 Kcal or 808 Kj11 gr< 1 gr16 gr
10 %4 %<1 %2 %
Per eggs
Energetic valueProteins CarbohydratesFats
111 Kcal or 465 Kj6 gr< 1 gr9 gr
6 %2 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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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 uses (among others)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Crunchy salad, Lemon and grated apple tart, Crème caramel, Eggs in brioche nests, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Sushi, Leavened bread, Sausage and lentils "en cocotte", Stewed plums, Seeded loaf, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Montbenoit's canapés, Mushroom buckwheat pancakes, Beurre blanc sauce, Tomatoes Provençal, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Mini Mont d'Or fondue with "spuds in blankets", Beetroot and cream cheese verrines, Summery cheese on toast, Veal Marengo, Eggs en Cocotte à la Française, ... All

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