Fried Eggs, Sunny Side Up or Over Easy

Makes: 1 or 2 servings

Time: 10 minutes

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Correctly cooked, fried eggs are nearly as delicate as poached eggs, with tender whites and a barely cooked yolk. Low heat is the easiest way to achieve this, but with practice you can use higher heat and get the same results.

Butter is the most luxurious medium for cooking eggs, and often the most delicious. But it’s hardly the only choice: Olive oil lends a delicious flavor (especially with a few sage leaves and a grating of Parmesan), and sesame oil is interesting, especially if you’re frying an egg to put on top of Jook (page 424). Good-quality vegetable oil is also acceptable. If you use the smaller amount of fat here, take more care to prevent the eggs from sticking to the pan, or use a nonstick pan.

  1. Put a skillet, preferably nonstick, over medium heat for about 1 minute. Add the butter and swirl it around the pan. When the foam subsides, about a minute later, crack the eggs into the pan. As soon as the whites lose their translucence (this takes only a minute) turn the heat to low and sprinkle with salt and pepper.
  2. Cook the eggs until the whites are completely firm; the last place for this to happen is just around the yolk. If the egg has set up high, rather than spread out thin, there are two techniques to encourage it to finish cooking: The first is to cut through the uncooked parts of the white with a small knife; this allows some of the still-liquid white to sink through the cooked white and hit the surface of the pan, where it will cook immediately. The second is to cover the skillet for a minute or 2 longer to encourage the white to finish cooking. Alternatively, of course, you can flip the eggs over when they’re solid enough to be lifted by a spatula. When the eggs are cooked, after about 5 minutes, remove them from the pan and serve.

Fried Eggs with Cheese Because sometimes you just feel like it: When the eggs just start to set up, sprinkle a tablespoon or 2 of grated cheddar, Monterey Jack, Swiss, Gruyère, or Parmesan on top of each egg.

5 Simple Ideas for Fried Eggs

  1. Fresh Herb Fried Eggs. As the butter or oil heats, season it with a few leaves fresh herbs or a smashed clove garlic.
  2. Vinegary Fried Eggs. When the eggs have finished cooking, remove them from the pan and pour in 2 tablespoons red or white wine vinegar. Cook to reduce by half, then pour over the eggs.
  3. Fried Egg Package. As the white sets, use a butter knife to fold its edges over the yolk, making a little package and further protecting the yolk from overcooking.
  4. Super Savory Fried Eggs. Add Worcestershire Sauce, Hold the Anchovies (page 633), or other liquid seasoning like soy sauce or hot sauce, to the white before it sets.
  5. Fried Eggs with Tomatoes. Cook ½-inch-thick tomato slices — either ripe or green tomatoes — alongside the eggs (increase the amount of butter slightly).