How to Perfectly Fry an Egg Every Single Time

Pull out large brown eggs from the refrigerator.

Test the freshness of the eggs by filling a large bowl with water and dropping the eggs in. If they float, they are no good; if they sink, they are fresh.

Prepare the pan: use a GreenPan or a well-seasoned cast iron skillet.

Crack the eggs into a separate bowl to check for shells and ensure they look good.

Heat the pan on medium to low heat for about 30-45 seconds.

Add safflower oil to the pan and then drop the egg in after the pan is warm.

For sunny side up, cook the egg for 1 minute on medium heat or 2 minutes on low heat without flipping.

Remove the sunny side up egg and slice the yolk to check for runniness.

For over-easy, add the egg to the pan and flip it after a short time, cooking for a little bit on each side.

Slice the over-easy egg to check for runniness.

For over medium, cook the egg on low to medium heat for about 90 seconds before flipping it.

Slice the over medium egg to check for a firmer yolk but still a little runny in the center.

For over hard, add the egg to the pan and cook longer on each side, flipping it with a spatula or by hand.

Slice the over hard egg to show it is fully cooked.

To cook over hard eggs quicker, break up the yolk with a knife or fork before cooking.

Plate the fried eggs and season with salt and fresh cracked black pepper.

Equipment Needed

Spice Level: