How to Fry an Egg (4 Ways)
from kristineskitchenblog.comHow to make perfect fried eggs, 4 ways! For runny yolks, cook them sunny-side up or over-easy, for partially cooked yolks cook them over-medium, and for fully set eggs cook them over-hard. Serve with buttered toast, avocado toast or in a breakfast sandwich!
Servings: 1 serving
Calories: 81kcal
Ingredients
- ½ teaspoon olive oil or butter
- 1 large egg
- salt and pepper optional, for serving
Instructions
Sunny-Side Up
- Heat the oil or butter in a small nonstick skillet over medium heat. Spread the oil/butter around the pan. Crack the egg into the pan and reduce the heat to medium low. Cook for 2-3 minutes, or until the egg white is set. (You can cover the pan after the egg cooks for a minute or two to help the white cook through.) Serve, with salt and pepper if desired.
Over-Easy
- Heat the oil or butter in a small nonstick skillet over medium heat. Spread the oil/butter around the pan. Crack the egg into the pan and immediately reduce the heat to low. Cook for 2 ½-3 minutes, until the egg white is almost set. Then use a small spatula to carefully flip the egg over and continue cooking for about 30 seconds, until the egg white is just set. Serve, with salt and pepper if desired.
Over-Medium
- Heat the oil or butter in a small nonstick skillet over medium heat. Spread the oil/butter around the pan. Crack the egg into the pan and immediately reduce the heat to low. Cook for 2 ½-3 minutes, until the egg white is almost set. Then use a small spatula to carefully flip the egg over and continue cooking for about 1-1 ½ more minutes, until the egg yolk is partially set (you can gently press on the egg yolk with your finger to see how firm it is). Serve, with salt and pepper if desired.
Over-Hard
- Heat the oil or butter in a small nonstick skillet over medium heat. Spread the oil/butter around the pan. Crack the egg into the pan and immediately reduce the heat to low. Cook for 2 ½-3 minutes, until the egg white is almost set. Then use a small spatula to flip the egg over. After a few seconds, use the spatula to lift the egg up a bit so that you can puncture the yolk from the bottom with a fork. Continue cooking for 1-1 ½ minutes, until the yolk is firm and cooked through. Serve, with salt and pepper if desired.
Notes
- When to flip? Flip the egg over as soon as the bottom is cooked enough to not stick to the pan or spatula.
- Is it done? After cooking on the second side, you can gently press the yolk with your finger to see how firm/cooked the yolk is.
- Know your stove. I tested this recipe on my gas stove. If you have an electric stove you may need to adjust the heat/cook times a bit. Experiment to see if low or medium-low heat works best for you. Different stoves can cook slightly differently!
Nutrition
Serving: 1egg | Calories: 81kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
