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.
Last modified on: March 11th 2018
Keywords for this recipe:Frying eggDouble cookedHowtoFor 2 eggs, you will need:
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 14 min. | 6 min. | 20 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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. .Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 222 Kcal or 929 Kj | 13 gr | < 1 gr | 19 gr |
| 11 % | 5 % | <1 % | 3 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 193 Kcal or 808 Kj | 11 gr | < 1 gr | 16 gr |
| 10 % | 4 % | <1 % | 2 % |
| Per eggs | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 111 Kcal or 465 Kj | 6 gr | < 1 gr | 9 gr |
| 6 % | 2 % | <1 % | 1 % |
How much will it cost?
- For 2 eggs : 0.36 €
- Per eggs : 0.18 €
Note : These prices are only approximate.
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 uses (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Curried tuna cubes, Hamburgers, Hachis parmentier, Coconut sweetcrust pastry, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Cream sauce with Vin Jaune, Flaky chocolate brioche, Baked apples from St Aubin le Vertueux, Citrus tart, Tarte Normande, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Italian Meringue, Fillet of beef in a rosemary crust, Mojito peaches, Chocolate eclairs, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Saltimbocca, Kouign-amann, Creamy risotto with vegetables , Warm lentil salad, ... All |
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