There is something inherently reassuring about a perfectly prepared fried egg. A breakfast plate standard globally, it is usually regarded as simple, even infallible. But those who have attempted to perfect it are aware that this seemingly uncomplicated task is steeped in nuances. Whites that spread too much, edges that get crispy before the center has cooked, or yolks that set too fast – these small mistakes can make a fried egg a disappointment. So, we went in search of resolving this once and for all. Not to discover the trendiest method, but the one that returns a tender white and a rich yolk with the least amount of hassle. The type of fried egg you’d genuinely want to cook every day.
To achieve this, we tried eight typical methods with one definite objective: a golden, jammy yolk and a light, fully cooked white, all with a minimal amount of effort. The sole constant? Big, fresh eggs, always cracked into a bowl first for control and consistency. Each egg was prepared in a 10-inch nonstick pan over medium heat, and the pan was washed and cooled out between each technique. By comparing side by side, we had a definite winner – and some great tips for better breakfast cooking in general.
Cold Start Method
This technique had the most straightforward setup: crack one egg into a cold, dry nonstick pan and put on the heat. It’s low-fuss and produces very gentle cooking, with no oil splatter or browning on the edges. The whites set very slowly, allowing the yolk to remain perfectly runny.
The negative? It took an astonishing six minutes to fry, which seemed too long for a fried egg. Worse still, it was completely lacking in flavour. With no fat in the pan, the egg had a dry, uninspired taste. Dressed up though its simplicity may have been, it failed to provide the rich, mouthwatering taste we craved.
Bacon Lattice Breakfast Pie
Equipment
- 1 Baking Sheet
- 1 8-inch Square Baking Dish
- 1 Large Bowl
- 1 Whisk
- 2 Spatulas
Ingredients
Main
- 9 strips bacon
- Nonstick cooking spray for greasing the pan
- 1 sheet frozen puff pastry from a 17.3-ounce box, thawed
- 12 large eggs
- 1 1/2 cups half-and-half
- 12 ounces pepper jack cheese shredded (about 3 cups)
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
- Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
- Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.
Notes
Neutral Oil Method
Here, we warmed a teaspoon of vegetable oil in our nonstick pan before placing in the egg. The outcome was satisfactory: the egg cooked consistently and puffed off cleanly. A simple no-frills solution.
But, cooking for a longer time meant the whites began to brown before they set completely, and the edges became crisp, not what we were after. And the oil itself brought no unique flavor. This was a method that worked but was forgettable – useful, rather than awesome.
Bacon and Egg Fried Rice
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying to achieve proper texture.
- 1 Spatula A large, flat spatula or wok spatula is ideal for breaking up rice and stirring.
- 1 Chef's knife For precise dicing and chopping of ingredients.
- 1 Cutting Board For safe and efficient preparation of all vegetables and bacon.
- 1 Measuring spoons/cups For accurate measurement of oils, sauces, and other liquid ingredients.
Ingredients
Main
- 2 tablespoons neutral oil such as canola or vegetable, plus more as needed
- 3/4 cup diced bacon or ham
- 3/4 cup diced white onion
- 2 cloves garlic minced
- 1/4 cup diced carrots
- 1/4 cup snap peas sliced, or other seasonal vegetables
- 2 large eggs beaten
- 4 cups cooked rice
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Kosher salt
- 2 scallions chopped
- Freshly ground white pepper
Instructions
- Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
- Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.
Notes
Oil + Butter Method
This method married the richness of butter with the neutral greasiness of oil. We melted one teaspoon of oil, and then added one teaspoon of butter at the instant before the egg encountered the pan. We covered the top with a lid to trap the heat, and the egg cooked to completion with the heat off.
Flavour-wise, this egg was much nicer. The addition of fats gave it depth, and the pan lid ensured minimal browning. Nevertheless, the bottom browned more than we would have liked, and the extra steps didn’t seem worth the minuscule increase. It was rich, but not sophisticated.
Olive Oil Method
One teaspoon of preheated olive oil in the pan was the sole fat used. The egg was introduced when the oil was warm and cooked with it not covered. In comparison to neutral oil, olive oil added a distinct flavour enhancement – mild but appreciated.
Notably, this approach provided very little browning, particularly at the edges. The whites set well, and the yolk stayed soft and runny. Though it fell short of the richness of butter, this alternative was an acceptable middle point: easy, lightly seasoned, and pretty much foolproof.
Perfect Sunny-Side-Up Eggs
Equipment
- 1 Medium Nonstick Skillet
- 1 Tight-fitting Lid For the skillet
- 2 Small Ramekins Or small bowls
- 1 Spatula Heat-resistant, for easy transfer
- 1 Serving Plate
Ingredients
Main
- 1 teaspoon olive oil
- 2 large eggs
- Toast for serving, optional
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.
Notes
Butter Method
Sauteing only with butter intensified the flavour a lot. The egg absorbed the nutty, brown flavours that make butter-fried foods so tasty. It was done in around three minutes, and the yolk was just right.
The issue was in the presentation. Without a cover, the extended cooking time resulted in excessive crisping at the bottom. The presentation was less elegant and the texture was all over the place. Taste great, but overcooked for our pursuit of a delicate sunny-side-up egg.
Covered Butter Method
This rendition used the same butter foundation but included one important change: a lid. By covering the pan right after the egg was added, the contained heat cooked the whites rapidly and evenly. This worked to minimize browning and left the texture soft.
The yolk was still stunningly soft, and the whites just set. Butter’s taste still shone through lovely, but without the disadvantages of overcooked edges. This humble adjustment – covering the pan – made a big difference.
Lemon Chicken Breasts
Equipment
- 1 9x12 inch Baking Dish
- 1 Small Saucepan
- 1 Whisk
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1/4 cup good olive oil
- 3 tablespoons minced garlic 9 cloves
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts skin on (6 to 8 ounces each)
- 1 lemon
Instructions
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Notes
Basted Butter Method
Here, things became a bit more technical. We melted plenty of butter in the pan and spooned over the hot fat repeatedly over the egg as it cooked. This active process kept the yolk warm without turning, and the whites cooked gently and thoroughly.
This method resulted in one of the most attractive and flavorful eggs in the whole test. The yolk remained soft, and the bottom did not get any crisping. It did take a constant hand, though, and a steady eye, along with some care by the hot butter. A lovely technique – but perhaps not the most convenient.
Water + Butter Method
Our final champion merged the advantages of earlier techniques and removed the disadvantages. Once we added the egg to the butter in the hot pan, we poured in a teaspoon of water quickly and covered the pan. Within less than two minutes, steam occupied the area, quietly cooking the egg.
This technique provided us with all that: smooth whites, a yolk that was not too liquidy, not too hard, and hardly any browning at all. The use of water was slight but magical. It created a moist cooking environment that covered the egg but also improved its texture. Simple, refined, and infinitely reproducible.
Asian 5 Spice Barbecued Pork Tenderloins with Mango Citrus Salsa and Scallion Frankie Wraps
Equipment
- 1 Roasting Pan or Baking Dish
- 1 Nonstick Skillet For making the Frankie wraps
- 1 Mixing Bowls For salsa and egg mixture
- 1 Sharp Knife and Cutting Board For prepping ingredients and slicing pork
Ingredients
Main
- 2 to 2 1/2 pounds pork tenderloins trimmed of fat
- Steak seasoning blend or salt and freshly ground black pepper
- 1/4 cup dark brown sugar
- 1 1/2 teaspoons Chinese 5 spice powder found in spice section or Asian foods section
- 1 tablespoon vegetable oil
- 1/3 cup Hoisin prepared Chinese barbecue sauce
- 1 navel orange zested and juiced
- 1 teaspoon dark sesame oil
- 2 teaspoons toasted sesame seeds for garnish
- 2 tablespoons chopped cilantro or chives for garnish
- 2 ripe mangoes peeled and pitted, diced
- 1 red bell pepper seeded and chopped
- 1 jalapeno seeded and chopped
- 1/2 red onion chopped
- 1 ripe lime juiced
- 20 leaves basil shredded
- Coarse salt
- 3 eggs beaten
- 1/4 cup water eyeball it
- 2 scallions thinly sliced
- Vegetable oil 1 teaspoon per wrap
- 10 flour tortillas 8 inches
Instructions
- Preheat oven to 450 degrees F.
- Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
- Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
- To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
- To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.
Notes
Mastering the Fried Egg: Key Takeaways for Everyday Success
Beyond the specific methods tested, our journey revealed five essential lessons for consistently better fried eggs:
Always Cover the Pan
If you desire whites that are soft without browning and a yolk that remains soft, use a lid. Trapping heat underneath, a lid provides a gentle steaming action that cooks more quickly and more softly. Uncovering the pan almost always leads to a browned bottom and overcooked whites. Tip bonus: if your lid is glass, even better – you can observe the egg cooking without having to lift it.
Barley Water
Equipment
- 1 Medium Saucepan
- 1 Fine-Mesh Strainer
- 1 3-Quart Pitcher
- 1 Vegetable Peeler (for lemons)
- 1 Lemon Juicer
Ingredients
Main
- 2 quarts water
- 1 cup hulled barley
- 2 lemons
- 1/4 cup honey
Instructions
- Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.
- After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.
Notes
Use Nonstick
For the smoothest cooking experience, your ultimate companion is a nonstick pan. It guarantees the egg comes out cleanly, retaining the runny yolk and your breakfast whole. Though cast iron or stainless steel can be used with experience, they take more oil and closer attention. Nonstick just makes the task simpler.
Use Fresh Eggs and a Bowl Crack
Fresh eggs yield better structure. Their whites stay tighter, and the yolks sit up more proudly. Always crack your egg into a small bowl first – this makes it easier to remove shell fragments and gently slide the egg into the pan without breaking the yolk. It’s a small step that adds precision to your process.
Fat Adds Flavour and Function. Your fat of choice influences flavor and texture. Butter adds depth and a touch of nutty flavor, olive oil contributes understated fruitiness, and neutral oils are clean but simple. Regardless of your selection, around ½ tablespoon is sufficient to coat the pan completely. The proper fat inhibits sticking and creates depth.
Control the Heat Begin by heating your pan over medium-high until a droplet of water sizzles. Then dial back to medium before adding egg and fat. This heats the pan sufficiently to keep it from sticking but not so hot that it browns too quickly. For different yolk textures, a swift flip and a couple of additional seconds on the second side will produce over-easy, over-medium, or over-hard eggs.
Mastering the fried egg isn’t merely about mastering a method; it’s about learning the dance of temperature, timing, fat, and pan selection. Of the eight techniques we tried, the Water + Butter method was the most reliable, providing the perfect mix of flavour, texture, and ease. By using the lessons learned through this testing – from pan-covering to egg freshness – you can elevate a humdrum breakfast into something truly special.
Home Fried Cheese Sticks Recipe
Equipment
- 1 Deep Pot or Deep Fryer For safe and efficient deep-frying
- 2 Shallow Dishes For the egg wash and bread crumbs
- 1 Whisk To thoroughly scramble eggs
- 1 Slotted Spoon or Tongs For safely handling hot cheese sticks
- 1 Instant-Read Thermometer To monitor oil temperature accurately
Ingredients
Main
- 1 24 oz pkg string cheese sticks, or 24 1-oz individual string cheese sticks
- 5 eggs scrambled well
- 3 cups italian seasoned bread crumbs
- Oil---for frying
- See notes:
Instructions
- Prepare your breading station by placing scrambled eggs in one shallow dish and Italian seasoned bread crumbs in another.
- For best results, freeze the string cheese sticks for at least 30 minutes to firm them up before breading.
- Dip each frozen string cheese stick first into the scrambled egg, ensuring it is fully coated.
- Immediately transfer the egg-coated stick to the bread crumbs, rolling and pressing gently to coat thoroughly.
- For an extra crispy crust and to prevent cheese from oozing, repeat the egg and bread crumb coating process a second time for each stick.
- Place the double-coated cheese sticks on a tray and freeze again for at least 15-30 minutes, or until very firm. This step is crucial for success.
- In a deep pot or deep fryer, heat at least 2-3 inches of oil to 350-375°F (175-190°C). Use an instant-read thermometer to monitor the temperature precisely.
- Carefully place 3-4 cheese sticks at a time into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature.
- Fry for 1-2 minutes, or until golden brown and crispy on all sides. Use a slotted spoon or tongs to turn them as needed for even browning.
- Remove the fried cheese sticks and immediately transfer them to a wire rack set over paper towels to drain excess oil. Serve piping hot with your favorite dipping sauce.
