How to Fry an Egg: 14 Steps (with Pictures) – wikiHow

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1Place a pan on the stove, heating it on medium heat. Use a pan with enough space to allow for some running between eggs. An 8-inch pan is perfect for one egg, while you’ll need a 12″ or bigger for 2-3 eggs at once.[1]
Use a pan with adequate space to allow for some run between eggs. An 8-inch pan is perfect for one egg, while you ‘ll need a 12 ” or bigger for 2-3 eggs at once .

2Add some oil or butter to the pan as it gets warm. 1/2 a tablespoon or so should be enough per egg. As it heats up, swirl it to coat the entire bottom of the pan in your oil. Monitor the burner temperature to avoid browning the oil or butter.

• Using too big of a pan can result in sticking, since your oil is spread too thinly to cook just one egg on its own. Add a little more oil if this is the case.
• For incredibly rich eggs, use a small pat of bacon grease.
• Cooking sprays are a quick and easy ways to ensure your entire pan is coated.[2]

1/2 a tablespoon or thus should be enough per egg. As it heats up, swirl it to coat the stallion bottom of the pan in your vegetable oil. Monitor the burner temperature to avoid browning the oil or butter .
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3 Allow the pan to warm up until the butter/oil is hot, but not browning. A lower temperature is better ; excessively high and you ‘ll burn the petroleum and eggs promptly. You want the oil to just start shimmering or the butter to just start bubbling. When you add the egg the whites should sizzle precisely a short spot .

4 Break the first egg into a small dish or bowl and pour it in, or crack the egg right in the pan. You want to be gentle cracking then you do n’t break the egg yolk. Cracking the egg into a bowl beginning can help you get out any shells before cooking. As you drop the egg in, you should hear a flimsy sizzle, but there should n’t be popping or violent spatter .

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5Cook the eggs, undisturbed, until the clear edges turn white. Once you can’t see the bottom of the pan, since the whites have cooked closest to the surface, you’re ready to go on to the next step. Do not try and move the eggs now, as they are gelatinous and will likely fall right back into place.

• This usually takes 1-3 minutes.[3]

once you ca n’t see the bottom of the pan, since the whites have cooked closest to the surface, you ‘re quick to go on to the following step. Do not try and move the egg now, as they are gelatinous and will probably fall right back into topographic point .

6 Cover the pan and lower the heat once the edges have turned white. Put a lid on the pan. This will trap some steam in the pan, cooking the tops of the eggs and helping the whites set. This is the best direction to keep the yolk fluid, as excessively much direct hotness can cook the egg yolk from underneath before the white has wholly cooked .

7Observe the hardness of the yolk by lifting the pan lid and gently poking it with your finger. When there are no more jelly-like, clear bits of uncooked egg on the whites, your egg is ready. You can keep cooking for harder eggs, or flip it off and serve immediately.

• For your average, runny egg this process takes roughly 5 minutes from the second the egg hits the pan until it’s done.[4]

When there are no more jelly-like, clear bits of uncooked egg on the whites, your testis is ready. You can keep cooking for hard eggs, or flip it off and serve immediately .

8Lift the egg out of the pan with a quick, firm slide of the spatula. You want to move quickly lifting and removing the egg to avoid breaking it. Serve it and enjoy.

• Top with salt and pepper to taste while the egg is still hot.[5]

You want to move quickly lift and removing the egg to avoid breaking it. Serve it and enjoy.