How many times have you had a fried egg with a tough, chewy white? Or, my least favorite version, a white that is overcooked on the bottom and gooey on top? This technique call for you to cover the skillet, which steams the top of the egg while cooking it from the bottom. For several eggs, use a larger skillet.–Lucinda Scala Quinn
LC It's All in the Pan Note
We’ve made the egg in both a nonstick pan and a well-seasoned cast-iron skillet. We can attest that while both work beautifully, we’re partial to the cast-iron skillet. Very partial. To the point of, well, never mind. Mom always said if you can’t say something nice, don’t say anything at all…
The Perfect Egg
- Quick Glance
- 5 M
- 5 M
- Makes 1 egg
- 1/2 teaspoon unsalted butter or olive oil
- 1 large egg
- 1 teaspoon water
- Salt and freshly ground black pepper
- 1. Heat a small cast-iron or nonstick skillet over medium-high heat.
- 2. Add the butter or oil and swirl it to coat the skillet. Immediately crack the egg into the skillet. Add the water to the pan, reduce the heat to medium-low, cover, and cook for 1 minute.
- 3. Remove the egg from the pan immediately. Season to taste with salt and pepper and serve.