Even if you don't cook much, it's not hard to fry an egg, right? Yes and no. It's the simple things that get us pretty heated about the best technique. I'm a fried-egg-over-easy guy, and here a a few tips that will help you in your quest for perfection:
1. Get your toast or whatever the egg's going on ready. Fried eggs don't wait.
2. Use a cast iron skillet if you have one, and heat it first before adding a mix of olive oil and butter. (If using a nonstick, heat the pan with the fat in it). The pan should get hot enough so that the butter foams up and then subsides, but not so hot that it burns.
3. Crack the egg on a flat surface, not an edge-your chances for a clean break are better that way-then slide it gently from the shell into the pan.
4. Turn the heat down to medium and cover the skillet. Cook the egg undisturbed until the film of egg white barely covering the yolk just turns a milky white, 1 to 11/2 minutes. This makes the yolk sturdy enough to handle the flip.
5. Using your thinnest metal pancake turner, slide it gently but confidently under the egg and turn it over. Don't be timid. Turn off the heat and let the egg cook in the still-hot skillet, uncovered, for 10 to 20 seconds, or until the yolk still jiggles when touched for a runny yolk. Longer for a firmer one. Now land it where it belongs.
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