Perfect fried eggs are easy to make, once you know how. This is how I make perfectly cooked sunny-side up, over-easy, or over-medium eggs.
Perfect Fried Eggs
Equipment
- 1 small seasoned cast-iron skillet with lid
- 1 spatula – non-perforated
Ingredients
- ½ tbsp butter
- 2 eggs
- 1 ounce water
- ⅛ tsp salt , to taste
- ⅛ tsp pepper , to taste
Instructions
- Add the butter to a small, well-seasoned cast iron skillet. In this example, I used herbed butter which is delicious, but regular non-salted butter will do just fine.
- Melt the butter over medium heat, about 2 minutes. Swirl the butter to evenly coat the pan.
- Reduce the heat to low, and carefully crack the eggs into the pan.
For sunny side up
- Cook on low, uncovered until the egg whites set, about 2 minutes.
For over easy
- After the egg whites have set, add 1 oz water, cover with a lid and cook for 1 minute more. The steam from the water will poach the top of the eggs, so there is no need to turn them over.
For over medium
- Follow the same method as over easy, but allow it to cook covered for 1 1/2 minutes.
For serving
- Sprinkle with salt and pepper, then use a non-slotted spatula to carefully transfer the cooked eggs to a warm plate. Serve immediately.
PRIVATE NOTES
Nutrition
More Information
Easy to make, but takes a bit of skill
Perfect fried eggs are easy to make, but it takes a little practice to get it right. This recipe will show you how. Keep at it, eventually you will be making these great every time without even thinking about it.
What kind of pan should I use?
You can use a non-stick teflon coated pan, but I’ve always been suspicious of those. I find it to be much better to use cast-iron. A well seasoned cast-iron skillet won’t stick, and it produces quality, consistent results. I always use a small, well-seasoned long-handled cast iron skillet with a well fitting lid for cooking eggs that is dedicated for that purpose.
Is it difficult to clean egg from a cast-iron skillet?
When I clean my skillet, I never use soap, which would ruin the seasoning. I just warm the skillet and wipe it out clean with a paper towel. Because I only cook eggs in this skillet, I never have to worry about any burnt bits of other proteins being left behind, which would negatively affect the flavor and presentation of the cooked eggs. The skillet stays seasoned, and the eggs come out perfectly every time.
Cooking with butter?
I always cook eggs in butter because the butter fat does a great job of keeping the eggs from sticking to the skillet, and it gives a creamy flavor to the eggs. The eggs release easily, cook perfectly, and taste great.
What about scrambled eggs?
Perfect Scrambled Eggs are also easy to make. Follow the recipe linked below to learn how. Want to make an American Omelet? The recipe link is also provided below.
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