Frying an egg
Beginner Eggs and butter
Frying an egg is cooking an egg in fat in a pan, from soft and tender to crisp-edged, with the yolk as runny as you like.
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How do you do it?
- Heat a nonstick or well-seasoned pan over medium with 1 to 2 teaspoons butter or oil until the butter foams.
- Crack the egg into a small bowl, then slide it into the pan. Season with salt.
- Sunny-side up: cook 2 to 4 minutes, covered for the last minute, until the white is set. Over easy: flip and cook 15 to 30 seconds more.
- For crisp, lacy edges, use more oil over medium-high and spoon hot fat over the white.
Why does it work?
Egg white and yolk set at different temperatures: white proteins firm up around 140 to 180°F, while the yolk thickens around 150 to 160°F. That gap lets you get a set white with a runny yolk. Higher heat puffs and browns the white's edges as water flashes to steam. For pregnant people, young children or older adults, cook until the yolk is firm.
What are the common mistakes?
- Pan too hot — the white turns rubbery before the top sets.
- Cracking straight into the pan — shell bits and a broken yolk.
- Flipping with a thin spatula edge — the yolk breaks.
Still stuck? Watch someone do it on YouTube.
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