Eggs are far and away my favorite breakfast food. Many people (myself included) have had difficulty cooking a flawless fried egg mostly in part to the inevitable flipping that is necessary if you want your egg whites cooked through. I’ve split the yolk far too many times to count or folded the whites into the yolk making an unappetizing, scrunched up breakfast.
The secret to perfect fried eggs lies in three things: 1) Proper heat 2)Breaking the Albumen (the thick white part) and 3) Time Maintenance. If you can master these three principles when cooking eggs, your eggs will never fall apart on you again, and your eggs with come out perfect every time.
- 1 egg
- non stick cooking spray
- salt and pepper
1. Set a shallow, non-stick pan over medium heat (a 4 or 5 on the dial). Coat with cooking spray and let heat for 3 to 4 minutes.
Note: High heat is the enemy. The goal here is to preheat the pan to a perfect cooking temperature. Even if the pan stays on a little longer, the pan can never get hotter than the heat that’s coming out of the stove. A pan over high heat will keep rising in temperature.
2. Crack an egg into a small bowl. With a fork, scoop up the thick egg white that surrounds the yolk. This will pierce the membrane holding it together which will allow the egg white to spread evenly in the pan. Be careful not to pierce the yolk.
Note: This part is crucial. you may have to scoop up the white part three or four times to ensure it has separated. It will still be thick, but you should be able to see a difference.
3. Carefully place the egg into the pan and let cook for 1 minute. Season with salt and pepper to taste. Cover the pan with a fitted lid. Let cook for 1 to 3 minutes until the egg whites are set to your liking.
Note: If you leave the pan covered for too long, the yolk will cook. This happens quickly so this is not the time to check your email, Facebook, Twitter, iPhone, iPad, iPod, or anything else you think you can multitask with.
4. Serve hot with toast or home fries.