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The Best Way to Fry an Egg
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The Best Way to Fry an Egg

Stop flipping. Use this method to get the perfect fried egg. Every. Single. Time.

Forget everything you know about frying eggs. The quickest and easiest way to fry an egg with flawless results every single time doesn’t even require watching the egg or flipping it. We’re not going to be that guy and tell you that you’re doing it wrong, but we will say our method is  better than yours. The secret is adding a few drops of water to the pan and covering the pan while the egg cooks. The water creates steam which slightly poaches the top of the egg while the bottom remains crispy. The result is the most beautiful fried egg you’ve ever laid your eyes on.

Photo by Caty Schnack

Photo by Caty Schnack

What you’ll need:
1 egg
Frying pan
Butter or oil
Water
A lid, large plate or something to cover the pan

Directions:
1. Heat the frying pan over medium heat. Spread a bit of butter or oil in the pan to coat. If you’re using a non-stick pan, the butter or oil isn’t necessary.

Photo by Caty Schnack

Photo by Caty Schnack

2. Once the pan is hot, crack the egg into the center. Immediately drop about a half teaspoon of water onto an exposed surface of the pan (not on the egg) and cover with a lid or plate.

Photo by Caty Schnack

Photo by Caty Schnack

3. Cook the egg, covered, for about a minute. Cooking for a minute will produce an egg with a runny yolk. If you prefer a more well-done yolk, cook for about two minutes. Use a rubber spatula to remove the egg from the pan and serve with these 7 foods that are better with a fried egg.

Photo by Caty Schnack

Photo by Caty Schnack

Photo by Caty Schnack

Photo by Caty Schnack

0 16 3200 23 April, 2014 Learn April 23, 2014
Caty Schnack

About the author

Caty is a writer and the recipe editor for NYU Spoon. She is a nutrition major who hails from coastal Rhode Island, where she learned the fine art of slurping oysters and that iced coffee is acceptable any time of year. Breakfast and dessert are her favorite meals.

View all articles by Caty Schnack

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