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:
2 
1 knob 
1 teaspoon 
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. .
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
| 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: 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: You can get more informations, or check-out other recipes which use it, for example: Almond cream or frangipane, Scrambled eggs with langoustines and asparagus tips., Chocolate almond cookies, Brownies, Cherry clafoutis, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Turnip top soup, Papadums, Pitta bread, Poaching syrup, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Fried cheese toasties with avocado, Beurre d'escargot, Chocolate mug cake, Icelandic-style fish and vegetable pie, Tarte Normande, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Coq au vin, Chinese Soup, Breton leek and mushroom tart, Spinach and Comté Loaf, Brussels sprout salad, ... All |
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.6M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).423K 25 44 min. January 23th 2022
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.457K3.7 40 min. February 21th 2011
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.874K 34.3 7 hours December 30th 2019
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.455K4.3 30 min. June 2nd 2015
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-06-04)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Your 1 comments or questions on this recipe
- When icook they turn green a littlePosted by sumaria march 22th 2021 at 16:47 (n° 1)
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 e-mail address 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.