Perfect fried eggs can be yours every time with an unexpected method! So break out the frying pan and the eggs and let’s make breakfast. Oh, and don’t forget to pair them with the world’s best bacon recipe!
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Why we love this recipe
When I finally mastered the art of making perfect poached eggs every single time (and the art is pretty dang easy), I figured I had crossed the final frontier, egg-wise. I can poach, I can scramble, I can fry, I am all set on egg preparation for the rest of my born days.
Back in the BPFE era (Before Perfect Fried Eggs), I would grab my handy little frying pan, turn the heat on to medium, add some butter and/or oil and when things were looking nice and hot, I would crack in a few eggs.
Things would snap and crackle when the eggs hit the hot pan. The whites would start to get golden and lacy on the edges when things were just about done, and if I was feeling extra sassy I would flip them and make ’em over easy.
And life was good. Sure, I tended to leave the chewy edges of the egg white on my plate, but for the most part my eggs were just fine.
But fine is not perfection, and we are entitled to the ultimate in egg happiness. So if you are as dedicated to the pursuit of the perfect fried eggs as I am, read on about my fried egg hack that will give you egg perfection!
Ingredients you need
Ingredient notes and substitutions
- Eggs: We usually go for extra large, but any size egg will work.
- Oil: We like canola oil because it doesn’t add any extra taste to the eggs (olive oil can do this) but you can use any kind of vegetable oil that you have on hand.
- Extras: I like to sprinkle a little dried oregano on my eggs along with some salt and pepper, but that’s just me!
See the recipe card for full information on ingredients and quantities.
How to make this recipe
Step 1: Get out your trusty skillet and pour a couple of tablespoons of canola oil in it. Swirl it around.
Step 2: Okay, here comes the part that makes all the difference. Crack four eggs into that skillet BEFORE you turn on the heat. Yep, crack them into a cool skillet.
Step 3: Sprinkle on some salt and pepper, and I also like a pinch of oregano (that’s optional!).
Step 4: Cover the skillet and NOW you turn on the heat. Cook them on medium low for 6 minutes (and no peeking under the cover). This is going to give you nice soft yolks – if you like your egg yolks firmer, leave them on for another minute or two.
Step 5: Now uncover that skillet. The yolks will be their usual perfect creamy selves.
But the whites – those egg whites that are usually crunchy and chewy all around the sides? The edges will have steamed rather than frying, and so the entire egg white will be as delicate and soft and fluffy and wonderful as the center.
IT IS AN EGG MIRACLE.
Recipe FAQs
It will! Use the smallest skillet you have if you are doing one egg, and a larger skillet if you are cooking a big batch.
These eggs are pretty much going to slide right out if you tip the pan. I usually use a small knife to cut them into sections and then tip each section on to the plate.
They can! Separate them with a knife, gently run a spatula under them, flip them and cook them for about 30 seconds or so.
Oh yes! I have sprinkled on Parmesan cheese, dollops of goat cheese, crumbled cooked bacon…use your imagination!
Pop your question in the comments below and I will answer pronto!
I feel like this is the kind of thing that I should have known for years, and the kind of thing they tell you about on Day One of cooking school. For me, I’m just going to chalk it up to the fact that you CAN teach an old dog new tricks.
Want to round out your meal?
Well OBVIOUSLY you want some perfect bacon to go with your perfect eggs, and this brown sugar bacon is the best kind I know. And we do love us some buttery cheesy grit cakes, especially on the weekend.
And how about a lovely Mimosa fruit salad on the side? Maybe with some orange juice crumb cake?
Other egg recipes we love!
Looking for more egg inspiration? Here is our complete collection of egg recipes!
Let’s fry some perfect eggs!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintPerfect Fried Eggs
Perfect fried eggs can be yours every time with an unexpected method! So break out the frying pan and the eggs and let’s make breakfast.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 eggs
- 2 tablespoons canola oil
- 1/4 teaspoon sea salt
- A generous grinding of black pepper
- A teaspoon or so of your favorite dried or fresh herbs (optional)
Instructions
- Pour oil into a cool frying pan and swirl it around until the bottom is coated.
- Crack the eggs carefully into the pan, keeping the yolks intact.
- Sprinkle the salt and pepper over the eggs, along any toppings if you are using those.
- Cover the pan and turn the heat on to medium low. Cook for 6 minutes with no peeking! This will produce eggs with creamy runny yolks – leave them on for another minute or two if you like them more well done.
- Run a knife between the eggs to separate them, slide them out of the pan onto plates and serve at once.
Notes
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- Eggs: We usually go for extra large, but any size egg will work.
-
- Oil: We like canola oil because it doesn’t add any extra taste to the eggs (olive oil can do this) but you can use any kind of vegetable oil that you have on hand.
-
- Extras: I like to sprinkle a little dried oregano on my eggs along with some salt and pepper, but that’s just me!
Michelle says
Only way I am making my fried eggs from now on! I have been trying to get the crispies off the edge of the eggs for a while now, and these came out perfect!
It’s magical, right? :)
Wilhelmina says
Although I’m forever looking for helpful tips when cooking the perfect egg, I’ve never encountered this method and am excited to try it. My one concern is that I’m not able to eat a sunny-side up egg; I think the visual presentation is lovely, it’s just the thought of putting it in my mouth I find troubling…
I’ve always prepared my fried eggs over medium (I used to refer to them as over-easy until I recently learned that over-easy fried eggs tend to have more of that soupy or stringy part of the egg white under/uncooked), so I’m wondering if it’s possible to do the cold pan method if you’re cooking your eggs over-medium?
Thank you for your feedback!
Hi Wilhelmina! One of the things I love about this recipe is that the top of the yolk actually cooks a little too because of the steam inside the pan (I’m right there with you when it comes to the runny bit on the top of the yolk). You can kind of see what I mean in the pictures above. However if you want to be totally sure, you can give your eggs a quick flip over to the other side for about 20-30 seconds and that top part of the yolk will definitely be firmed up. :)
Genice Wise says
This recipe looks great! My husband and I have fried eggs for years, but lately when he does it, the white is cooked so hard behind the yolk that I almost have to have a fork And a knife! :) I keep telling him to let the pan cool off to no avail. Haha. I’m going to try this, but first a quick question. What size skillet should it be? We usually use a 11 or 12 inch, but I think that might be too big for your recipe. Thanks for the extra help!
Hi Genice! I usually use my trusty 6 inch skillet for 4 eggs, but if you are making more your bigger ones should work. :). And yes! No knives allowed with our nice soft fried eggs. :) :)
Krista says
I too felt I was egg accomplished until I tried this fried egg method. So simple and so perfect! You have my my egg life complete! Thanks for sharing.
Krista! Thank you so much for this sweet comment, and welcome to the Perfect Fried Eggs Club! :)
Maura Cooper says
I personally LOVE the crispy bits of egg whites around the edges, but this looks fabulous also! And Kate, the first thing *I* was taught in Chef Training back a hundred years or so ago was how to walk with a sharp knife DOWN at your side. No eggs involved for several weeks, lol.
Excellent advice, Maura! :) :)
Maria says
Very interesting! Have you tried the cold oill method with an omelette or frittata or scrambled ?
Hi Maria! I haven’t tried this method with an omelet or frittata, but I definitely have with scrambled eggs! I let them set, and then I gently fold them over themselves with a spatula. And if you mix in a little cream at the beginning you will go to scrambled egg heaven! :)
Shirley Miller says
I read about several methods for “perfect fried eggs” and was amazed how many direct one to cook eggs on medium or even medium-high heat. I really hate the edges and bottom to get all brown, tough , and stringy. Almost all restaurants cook them this way, and I thought either I was odd to dislike them or restaurants just cook everything at the same temp.
Now I am encouraged that I am not alone. Tender whites and soft yolks make me happy and I see that is true for others as well. My faith in humanity is restored!
Shirley, you are SO not alone – I’m delighted that you are liking this fried eggs method! :)
Cynthia says
Question: What kind of stove? Gas? My stove is glass top. It is slower to heat. Would that effect it?
Either kind of stove is fine! I have a gas stove so I’m not positive about the glass top…I would try it with the current timing in the recipe and if the eggs aren’t firm enough at the end, just leave them on there for 1 minute increments until they are as done as you like them. But the basic method should work just fine. Hope this helps!
pam says
ok you have me hooked of fried….but what about scrambled??? have a fool proof method for that??
Hi Pam! The trick to scrambled eggs is to cook them over medium low heat, stirring them constantly until they are the consistency you like (I love mine soft and very soft-set). Here’s my all time favorite scrambled egg recipe – I make it for supper when I need comfort food! :) https://www.framedcooks.com/2012/10/soft-scrambled-eggs-with-ricotta-and-chives.html
Gina says
I’m loving my cast iron pan, does your timing of 6 minutes work with small 8 inch cast iron pan?
That is SUCH a good question since cast iron heats more than other pans. I’ve never tried it with cast iron, but I would try checking after 5 minutes to see how done they are – if you try it will you come back and tell us how things came out? :)
Leigh says
I have always added a tiny bit of water and covered with lid to steam them since “Fry” is supposed to be an ugly word if you’re health conscious but I do think I’ll try this….as soon as my girls start laying again!! Store bought eggs just don’t work in MY kitchen. Thanks for the recipe, I’m saving as a reminder to make BPFE!!!
Leigh
I wish I could have my own chickens – one day! Meantime hope your girls start laying again soon so you can try this out! :)