Eggs Sunny Side Up Vs Over Easy
There are few things as beautiful as a dish topped with a perfectly fried egg. Learn how to fry an egg like a restaurant pro.
There are several ways to cook an egg, but fried eggs are arguably the most beautiful. There's something about the look of a fried egg that turns a boring piece of avocado toast into an Instagram-worthy egg-topped avocado toast. Eggs aren't just for breakfast, either. Knowing how to fry an egg allows you to add a level of depth and flavor to everything from hamburgers to rice bowls. While it's true that fried eggs aren't as easy to make as scrambled eggs, the technique behind how to fry an egg is relatively simple. With a little practice, you'll be flipping eggs like a pro!
Here's How to Fry an Egg, from Runny to Firm
The technique for all four methods of frying eggs is the same: Grab a small, nonstick pan and heat a tablespoon of butter over medium heat. When the butter melts, reduce the heat to low and crack two eggs into the pan. Resist the temptation to crank up the heat to cook the eggs faster, as higher heat can cause the egg to stick to the bottom of the pan.
When the whites are completely set, swirl the eggs in the pan to make sure they release easily (if not, gently run a rubber spatula along the bottom of the eggs until they release).
From there, you'll flip the eggs over (except sunny-side up eggs, which are a little special) and continue cooking until the eggs reach the indicators mentioned below. Once you get the hang of the technique, it's easy to flip eggs in the pan with the flip of your wrist. If you don't feel confident enough to flip the eggs without breaking the yolk, start by frying one egg at a time. Of course, you can always turn eggs with a wide spatula, too.
How to Fry an Egg Sunny Side Up
Sunny-side up eggs are the only type of fried egg that doesn't need to be flipped. Once the whites are set and the eggs swirl freely in the pan, cover the pan with a lid and continue cooking until the yolks thicken but are not hard. The egg whites should be fully cooked, but the yolks should be bright yellow and runny when pierced with a fork.
How to Fry an Egg Over Easy
Eggs cooked over easy are characterized by set whites and very runny yolks. After flipping the eggs over, continue cooking for about 30 seconds. You can test to ensure the whites are fully set by shaking the pan. The yellow area where the yolk is should be very jiggly, but the whites should remain firm without moving.
How to Fry an Egg Over Medium
Over-medium eggs have firm but runny yolks. After flipping the eggs over, continue cooking for an additional minute. You can test the yolks by shaking the pan and gently poking the yellow area with your finger. If they feel firm to the touch but still jiggle, you've cooked your eggs over medium.
How to Fry an Egg Over Hard
Over-hard eggs have fully cooked yolks. After flipping the eggs over, continue cooking for 2 to 3 minutes. The yolks should not jiggle when you shake the pan, and they should feel firm to the touch when poked with your finger. If you're in a rush when making over-hard eggs, you can break the yolk with a spatula before flipping the eggs over. The end result won't have the same fullness as a properly cooked over-hard egg, but a broken yolk will cook much faster.
Tips for Frying Eggs
What kind of frying pan is best for frying eggs?
The best type of skillet to learn how to fry an egg is a nonstick pan. Traditional nonstick and ceramic nonstick pans are specifically designed to heat up quickly, and the pan's surface contains a coating that prevents eggs from sticking. Alternatively, you could use a well-seasoned cast-iron pan. Just be sure to preheat the pan for a few extra minutes to ensure the heat is evenly distributed. Depending on how well-seasoned your pan is, you may want to use an extra tablespoon of cooking oil as an insurance policy.
Can you fry an egg without butter?
Our base recipe for frying eggs uses butter because it infuses a creamy flavor into eggs. That said, you can swap in your favorite cooking oil instead. Olive oil imparts a pleasant flavor, so it's an ideal substitute for butter. We've also used canola oil, ghee, bacon fat or coconut oil when frying eggs. Just keep in mind that some cooking oils are strongly flavored (we're looking at you, coconut oil), so make sure you want your eggs to contain that taste before proceeding.
What's the best way to crack an egg?
The most essential component of learning how to fry an egg is ensuring the yolk doesn't break. Broken yolks are fine when you want to make scrambled eggs, but fried eggs rely on the yolk remaining intact throughout the cooking process.
The best way to crack an egg without breaking the yolk is to use a flat surface. The side of a bowl or frying pan can penetrate the membrane that holds the egg together, causing the yolk to run prematurely. Gently tap the egg on the counter or on a cutting board until you see a vertical crack in the egg. Position the cracked egg about 6 inches above a preheated frying pan or a bowl. The higher you hold the egg, the more likely it is that it'll break when it hits the pan. Using your fingers, gently pry the two sides of the eggshell apart to release the egg.
Is it better to cook eggs on high or low heat?
The best heat level for cooking eggs is definitely low heat. Since eggs are so small, they naturally cook quickly, so there's really no need to crank up the heat. Using too-high heat is a common mistake you might be making with eggs as it can cause the eggs to cook unevenly. It may also cause them to stick to the pan.
Recipes to Make with an Egg on Top
Toad in the Hole Bacon Sandwich
Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California
Poached Egg Buddha Bowls
I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Vegetable, Steak and Eggs
Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
Egg-Topped Avocado Toast
We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California
Mexican Rice with Poached Eggs
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
Crispy Rice Patties with Vegetables & Eggs
Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It's also an amazing way to use leftover rice. —Megumi Garcia, Milwaukee, Wisconsin
Poached Eggs & Polenta
We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania
Baked Cheddar Eggs & Potatoes
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona
Southwest Hash with Adobo-Lime Crema
Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
Zucchini Egg Skillet
My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
Stir-Fry Rice Bowl
My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
Corn Cakes with Poached Eggs
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia
Croque-Madame
My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada
Baked Egg & Stuffing Cups
Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York
Brunch Hash & Egg Bake
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
Summer Breakfast Skillet
Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
Yankee Red Flannel Hash
Hash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. —Nancy Mock, Colchester, Vermont
Chorizo & Grits Breakfast Bowls
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California
Shakshuka
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
Source: https://www.tasteofhome.com/article/how-to-fry-an-egg/