I Asked 7 Chefs the Best Way To Fry an Egg—They All Said the Same Thing

When I decide it’s an eggs-for-breakfast kind of morning, I always default to scrambled eggs. because they’re harder to screw up than a fried egg. There’s just too much room for error with fried eggs; I could undercook the whites if I decide to have it sunny-side up, or I could break the yolk if I flip it to make it over easy. So why bother when chances are I’ll probably scramble it up in the pan after failing at frying it, anyway?

Thankfully, there are aseveralfood experts out there with tricks of the trade that make it easier to fry an egg, and honestly, I’m kind of shocked at how I didn’t think of some of this sooner. Here’s a hint: “frying” an egg is all in the name. You need a lot of fat to cook with. Seven chefs told me why.

The Chefs and Food Experts I Asked

The Best Way To Fry an Egg

According to these seven food experts, the best way to fry an egg requires two key elements: a non-stick pan and fat. It’s all in the name when it comes to a fried egg. In order to get brown, crispy edges, a silky yolk, and egg white cooked evenly top and bottom, you need to really fry it, and that means cooking in fat—lots of fat.

Here’s how to fry an egg perfectly: Use a non-stick pan that is scratch proof, preferably a heavy-duty steel or a well-seasoned cast-iron skillet. Heat a good amount of your fat over medium-low. You’ll need at least one teaspoon of fat per egg. Some chefs prefer butter, while others like to use a good-quality olive oil. Then, crack your eggs carefully into the pan, and cook them until the edges are crispy and golden.

“While there are so many ways to fry eggs, this method develops a lot of incredible flavors and results in a delicious contrast of the crispy brown edge with the rest of the egg white,” says Serrano-Bahri. “To achieve this type of fried egg, you need to make sure the pan is well heated before adding the egg and then use a medium-low temperature. I recommend refrigerated eggs, as they make the yolk creamy and runny without overcooking, which is essential for a perfect fried egg.” 

The size of your pan will depend on how many eggs you want to fry. “At home, I have a small 5-inch cast-iron pan that’s perfect for two fried eggs,” says Rowse. “I like my fried eggs over easy or over medium, depending on my mood. I also prefer my fried eggs skirted, meaning the edges are golden brown and crispy.”

While some chefs are with Rowse in flipping their eggs, not all of them fry their eggs over easy. Many said that you can easily cook the top of your eggs by spooning some of the hot fat in the skillet over the egg white. Others say that covering your pan with a lid can help with cooking the egg evenly. Just be sure the heat is low or medium-low when you cover it, so you don’t burn the bottom!

Once that perfectly fried egg is achieved, you can serve it simply with that buttered slice of sourdough toast. For extra flavor, Serrano-Bahri cooks his eggs in chili oil, truffle oil, pesto, or another oil-based sauce, while Lonsdale recommends sprinkling the top with sesame seeds, chili flakes (or chili crisp!), fresh-cracked pepper, or a seasoning of your choice. However you enhance it, your breakfast will start your day off right if your egg is fried to perfection!