|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Eggs have long been considered the ideal breakfast food. One large egg yields 6 grams of protein. The egg is not only a nutritious choice—there are many quick and easy ways to fix them. It may be tempting to grab a piece of toast or bowl of cereal with milk, but it's almost as quick and easy to fry up an egg. Just heat some fat in a nonstick pan, and you'll have a delicious, nutritious fried egg in as little as 4 minutes.
The instructions below will help you make the perfect basted or steam-fried egg. Or, you might prefer your eggs sunny-side-up, which is low heat with no clouding over the yolk) or flipped over-easy or over-medium.
Which Pan Is Best for Frying Eggs?
An PFOA-free nonstick skillet with slightly rounded sides is ideal for sliding eggs out onto a plate. A well-seasoned cast-iron pan can work as well, but you might need to add more fat to keep the eggs from sticking. Choose a pan large enough for the number of eggs you are cooking—an 8-inch pan is perfect for one or two eggs, but you'll want to choose a bigger skillet for three or more eggs.
Which Fat Is Best for Fried Eggs?
Butter and bacon fat (always save those drippings!) are both excellent choices for flavor, while olive oil adds flavor and vegetable oil is inexpensive and neutral. Or you might prefer something different, such as duck fat, sesame oil, avocado oil, or ghee. With ghee, you get the buttery flavor with a higher smoke point than butter.
1 large egg
2 tablespoons olive oil, vegetable oil, butter, or other fat
Kosher salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Heat about 2 to 3 tablespoons of fat in an 8-inch nonstick skillet over medium heat. Break an egg into a small bowl or ramekin. When the fat is hot but not smoking, slide the egg into it.
When the bottom of the egg looks opaque, tilt the pan slightly and use a spoon to scoop some of the pooling fat. Spoon the hot fat over the egg white. Repeat for about 2 minutes, or until the white is firm. Spoon some fat over the yolk until it is as runny or firm as you like it.
Use a spatula to move the egg to a plate. Season the eggs with some kosher salt and freshly ground black pepper, and enjoy!
Use this method to cook one egg or several quickly without basting or flipping. Use just enough fat to coat the pan and heat it over medium heat. Add the eggs and then add about 1 to 2 tablespoons of water to the exposed surface of the pan. Immediately cover the pan and steam the eggs for about 1 minute. If the eggs are still too jiggly, continue steaming until cooked as desired.