A perfect fried egg in a small black skillet.

Jump To

How to make the perfect fried egg explains how long to cook an egg sunnyside up and at exactly what heat for a soft, runny yolk and tender whites that aren’t overcooked or crunchy at the edges. And the method used is sorta brilliant. In fact, it’s incredibly brilliant.–David Leite

A perfect fried egg in a small black skillet.

The Perfect Egg

4.80 / 5 votes
Ever wondered how to make a perfect fried egg every single time? Here's how.
David Leite
Print
CourseBreakfast
CuisineAmerican
Servings1 servings
Calories89 kcal
Prep Time4 minutes
Cook Time1 minute
Total Time5 minutes

Ingredients 

  • 1/2 teaspoon unsalted butter or olive oil
  • 1 large egg
  • 1 teaspoon water
  • Salt and freshly ground black pepper

Instructions 

  • Heat a small cast-iron or nonstick skillet over medium-high heat.
  • 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.
  • Remove the egg from the pan immediately. Season to taste with salt and pepper and serve.
Mad Hungry by Lucinda Scala Quinn

Adapted From

Mad Hungry: Feeding Men and Boys

Buy On Amazon

Explore More with AI

Dietary OptionsSubstitutionsScale Summarize

Nutrition

Serving: 1 eggCalories: 89 kcalCarbohydrates: 0.4 gProtein: 6 gFat: 7 gSaturated Fat: 2 gMonounsaturated Fat: 3 gTrans Fat: 0.02 gCholesterol: 186 mgSodium: 110 mgSugar: 0.2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 Lucinda Scala Quinn. Photo © 2009 Mikkel Vang. All rights reserved.

Want to save this?

I'll email this to you, so you can come back to it later. Booyah!

Categorized as:
, , , , , , , , , ,

About David Leite

I’ve received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

Read More About Me

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. Looks perfect! Just like I like it, no brown, lacey edges! I will try the water trick! Thanks for sharing. Merry Christmas to you and the One!

    Reply

    1. Rebecca, let me know how you like the water hack. Wishing you and yours a happy and delicious Christmas !!!!

      Reply