I know there are many techniques to making fried eggs – – over medium to be more specific, and until I found this one, I had many mishaps: broken yokes, eggs drift away from each other on the pan making them difficult to flip, difficult to flip anyway, yokes overdone, white underdone…
But with a good non-stick pan with a lid (preferably glass), you need never worry about these things again! No flipping necessary!
[This part right here might be extra important!! You don’t want the timing of making your toast to get in the way of your perfectly fried eggs, so here’s what you do: make and butter your toast, and put it directly on your middle oven rack, with the oven on “warm”. Do this before you start making your eggs. That way, when your perfectly fried eggs are ready, you will have hot and crispy toast ready to go! No more soggy toast!]
So here is my magic way of making fried eggs, pretty much perfect every time! First, you break the eggs into a shallow bowl that will pour easily.
Yes, sometimes I have three. Don’t judge me.
Set your pan on a burner and heat it to medium-high. Set a digital timer (use your microwave timer or your smart phone timer if you don’t have a digital kitchen timer) for 50 seconds. Make sure to set the timer, but don’t hit “start” yet.
Toss a few drops of water in your pan. If they sizzle, you are ready to go. Don’t overheat the pan dry.
The next part needs to happen rather quickly and precisely, like clockwork. Once water drops will sizzle, put some butter in the pan and don’t be stingy about it. The butter will melt fast, and may even start to turn golden -that’s okay. Just don’t let it burn. Gently pour the eggs into your pan and put the lid on it immediately! Now hit the “start” button on your timer.
When the timer goes off, immediately take the pan off the heat and to a burner that is not turned on, and restart the timer for another 50 seconds. Since the lid is glass (hopefully), you can kind of see whats going on in there. It’s the steam that is cooking those egg whites, so as soon as you notice that the egg whites are thoroughly cooked, go ahead and take the pan off the burner and slide the eggs onto your plate. Depending on the size of your pan (I use a 10″ pan), and also depending on whether you are making two or three eggs, this could take a bit longer than 50 seconds, or a bit less. That’s why monitoring is a good idea. The entire thing takes just a few minutes, so don’t wander off and check your email.
Here’s what I love: a runny yolk, perfectly cooked egg whites that are tender and not rubbery, and a crisp edge. Oh yes, the crisp edge. By the way, that is curry powder that is sprinkled on the eggs. It is something that I remember my mom doing, and now it’s the way my entire family enjoys their eggs, even dear husband Matthew, who has his own technique for making eggs, which includes a lot of huffing and puffing, and maybe some swear words.
My friend Christy sent me a picture of her perfectly fried eggs. Look at the crispy edges and the runny yolk! And the beautiful blue and white plate. Eggs always taste better on a blue and white plate.