Perfect Fried Eggs with Crispy Edges
Discover the secret to perfect fried eggs: sizzling hot olive oil creates crispy, golden edges and a rich flavor. This simple method works for one or two eggs at a time.
- Prep1 min
- Cook4 min
- Total5 min
- DifficultyEasy
- Servings1
Fried eggs are a breakfast staple, but achieving that perfect balance of crispy edges and a runny yolk takes a little know-how. The key is to use good olive oil and get it hot enough before adding the egg.
This recipe is all about simplicity and technique. With just a couple of ingredients and a few minutes, you can enjoy restaurant-quality fried eggs at home. Whether you prefer them with a runny yolk or slightly set, this method delivers every time.
Ingredients
Servings
Converted amounts are rounded.
Method
- If you're cooking 1 egg, use a small skillet, preferably cast iron. For 2 eggs, use a medium-to-large skillet and increase the olive oil to 2 tablespoons.
- Crack the egg into a small bowl or ramekin and keep it near the stove. Heat the skillet over medium-high heat until a drop of water sizzles immediately on contact.
- Lower the heat to medium and add the olive oil. Swirl the pan to coat the bottom evenly. The oil should shimmer; if not, wait a few more seconds.
- Carefully pour the egg into the skillet, watching for splatters. If you plan to add another egg, pour it to one side to leave room.
- Cook the egg, occasionally tilting the pan to redistribute the oil, until the edges are crisp and golden and the yolk reaches your desired doneness: about 2 minutes for runny yolks, or 2 ½ to 3 minutes for medium yolks. If adding another egg, do so while the first cooks.
- Transfer the cooked egg(s) to a plate. For additional eggs, add a little more olive oil, keep the heat at medium (or reduce slightly to avoid smoking), and repeat.
💡 Tips
- For extra flavor, sprinkle with flaky sea salt and freshly ground black pepper right before serving.
- If you like your yolk fully set, cook for an additional 1-2 minutes, but keep an eye on the edges to avoid burning.
- Use a spatula to gently lift the egg from the pan if it sticks, rather than scraping, to keep the yolk intact.
Inspired by a recipe from Cookie and Kate