Achieving that perfect ratio of firm white to runny-but-intact yolk is not as easy as it looks on the kitchen line. But with the right technique, just about anyone can enjoy that perfect diner-style fried egg every morning.
The Learning Curve
- The oil has the smoke point to handle the heat required for frying and the butter brings flavor and a crisp edge.
- Pan matters: I tried using my skillet, but the surface area is so large that my eggs cooked unevenly. Even though I prevented hot spots with a low and slow preheat, one yolk was nearly cooked through while the other was runny and luscious. The second attempt, in a 12″ fry pan, yielded a consistent yolk.
- If you’re frying four eggs at once, use a 14″ pan so they aren’t crowded. Dump the first two in one side of the pan, and confine the rest of the eggs to the opposite side.
- It’s best to move the eggs off to one side, even if you’re only making two. This ensures nothing overcooks in the pan’s hot center.
- If the oil begins to smoke excessively, dump out the oil, wipe the pan clean and start over.
- 1 t vegetable oil
- 2 eggs, room temperature
- 1 t butter
- S + P
- 12″ or 14″ fry pan
- Small bowl