Fried eggs, here are the rules for a perfect sunny-side up egg! Eggs, the much-discussed queens of the kitchen whether hard-boiled, soft-boiled, or coddled, rescue many of our dinners and are a key ingredient in many recipes. Today I’ll explain how to make the fried egg in a pan, my father’s favorite dish. Making a fried egg may seem trivial, but my sisters and I can say it’s not! My father wasn’t a strict man; in fact he was kind and gentle, but he wouldn’t compromise on one thing: sunny-side up eggs — also known as pan-fried eggs! The white must be set and slightly golden at the edges, the yolk glossy, bright, soft and perfect and never, ever broken! If the yolk broke, there was trouble: he would eat his egg with a veil of disappointment, because he wouldn’t be able to dip his piece of bread. But enough memories, nostalgia wets my cheeks, let’s go to the kitchen and see what steps are needed to bring to the table a truly tasty and nutritious, yet super economical recipe like the pan-fried egg, which both adults and children love: let’s discover together how to make the perfect pan-fried egg! Before you run to the stove, as always I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Minute
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs (very fresh and at room temperature)
- to taste salt
- to taste pepper
- 1 tbsp butter (or olive oil)
Tools
- Pans
Preparation
To prepare the fried eggs, crack the room-temperature eggs into a bowl. Then, in a steel or cast-iron skillet — preferably non-stick — heat the butter over low heat; you could also use oil, but it has a lower smoke point and the egg may get a bit scorched (it’s a matter of taste).
With butter, the cooking will be perfect and the egg’s texture a bit softer. Pour the eggs into the warm, not scorching, pan and cook for 4–6 minutes at most over very low heat: the yolk and the white should reach a perfect balance of textures. Season with pepper and salt to taste at the end of cooking, but avoid salting the yolk directly so it doesn’t discolor it.
The pan-fried eggs are ready and should be enjoyed immediately while still hot.
Storage and tips
Pan-fried eggs should be eaten immediately once ready. A fried egg can be accompanied by slicing ripe tomatoes dressed with oil, oregano and salt, seasonal vegetables sautéed or grilled, or slices of crispy toasted bread.
When buying eggs pay attention to the label and the codes on the packaging and remember to always wash your hands after handling them.
