READY IN
5 mins
Fried Egg Recipe

Fried Egg

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Yeah, I know that for most of you, frying an egg poses no problems, but spare a thought for Cousin Vinny who is convinced that eggs come out of the shell ready-broken, just to annoy him, and that they automatically end up like a piece of velcro at the bottom of the pan!

If you feel that it's really too easy to have a recipe for fried eggs, please read my introduction. There, I say that the only assumptions I have made about you, the visitor to NeedaRecipe.com, is that you know what an egg is, and that you can tell the difference between the sharp end of a knife and the blunt end! Because of this, you may find some of the recipes a little elementary. If this is the case, don't worry because it means that you have a head start on some of your fellow site visitors. Even visitors who have some basic culinary skills will find that this site contains plenty of useful ideas and short cuts that they have not come across before.

      Preparation Time: 1 Minute

      Cooking Time: 4 Minutes

Ingredients for Fried Egg

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
1 or more
eggs
1 tablespoon
corn oil, duck fat or goose fat

 

How to Cook Fried Egg

  1. Place the oil into a frying pan. Heat until it is just warm, then carefully break your egg into the pan. Continue to heat very gently. Once the white of the egg is firm, 'splash' a little of the hot oil over the top of the egg until the yolk takes on a cloudy appearance. Remove the egg from the oil with a slotted spatula (an egg slice) and allow to drain on the spatula for a few seconds. Serve immediately either with other fried food or just on its own on a slice of hot buttered toast.
  2. ALTERNATIVELY: Place the oil into a frying pan. Heat until it is just warm, then carefully break your egg into the pan. Place a lid on the pan and increase the heat until the yolk takes on a cloudy appearance. Remove the egg from the oil with a slotted spatula etc...

 
Graham GRAHAM'S HOT TIP:
The most common fault when preparing a fried egg is to break it into oil that is too hot. This almost always causes the yolk to break and makes the underside of the egg like burned velcro! Break your egg into the oil very early on and cook gently. If the oil begins to spit, turn down the heat straight away.

If you want to save the oil after frying an egg, make sure that you use it only for frying, otherwise it will affect the flavour of your other food.
 
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Reviews of Fried Egg

Rating 5 out of 5 - Many cooks will make this recipe again July 23 2014
I hate to 'fess up to this but I've never been able to fry an egg before now! I can do all sorts of complicated stuff like stews and roasts but every time I've tried to fry an egg it comes out burnt or broken or both. And the secret was here all the time - just start it off in fat that's only just warm and bring it up to heat once its in the pan. I'm so happy to have actually discoved this after all this time that for the last week my husband has had fried eggs every breakfast! I discovered too that the method of putting a lid over the frying pan and just turning up the heat works best. The egg has way less fat on it and the yolk is still that lovely cloudy appearance. It's like the American "over easy" without having to flip the egg over (which I always managed to make a mess of!)
(2 reviews)
 

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