Listen. We all love eggs. A runny yolk over a piece of toasted bread is the perfect breakfast. Hard stop. Achieving a perfect fried egg however is tricky. There’s a reason cooking eggs is often a trial for chefs during their interview. So, after years of testing, I’ve found the perfect way to cook eggs; runny yolk, set and slightly crisp whites. If you have 6 minutes, 3 eggs, and 2 pieces of bread, you have a perfect breakfast. Lets cook.
Perfect Fried Eggs
- 3 eggs
- 1 non-stick frying pan (9 inch is what I use...)
- Non-stick cooking spray
- 1 Shot Water (Or 2 tablespoons)
- In your nonstick pan, liberally spray with cooking spray.
- Crack your three eggs into the pan, being sure to space them out as far as possible.
- Cover your pan with a lid or another frying pan upside down (which almost works better). It is important you form a seal over the pan.*
- Set your pan to medium heat on your favorite (read: strongest) burner. For the next 4 minutes, do not remove the lid. Not to peek. Not because you hear something odd. Leave it be.**
- Let eggs cook for ~2 minutes, or until you hear gentle popping in the pan. At this point, turn the heat down to medium low.
- After 4 minutes of total cooking, turn heat to high, add water to pan, and cover for 30 seconds. Then uncover and remove from heat.
- Gently salt/pepper your eggs, serve with toast.
** Seriously don't peek.