How to Fry an Egg
Watch and learn our techniques on how to fry an egg over easy, over hard and sunny-side up in this video from EVERY DAY WITH RACHAEL RAY magazine, plus get tricks and tips from the test kitchen on cooking eggs any way you like them. From our collection of Step by Step cooking videos.
Hi. I'm Teri Tsang Barrett, the Food Editor here at Every Day with Rachael Ray Magazine. And I'm gonna show you how to make friend eggs. To start, we're gonna show you two different methods. One for sunny side up eggs and the other one for any of you that are fans of over easy eggs. And for the sunny side up eggs, as well, we'll also show you a method for getting those lacy brown edges. I know some people like those little chard bits. So, we'll give you tips for all of those. To begin, we're going to actually heat the pan over medium heat and I'm gonna add a teaspoon of butter for every egg used and just melt the butter over medium heat. So, with the butter, as you melt it, you just wanna kinda swish the butter around to let it stick to the bottom of the pan. We're using nonstick skillet here, which is key for fried eggs. However, if you don't have one you can also use a not nonstick skillet but just remember to be generous with the fat to prevent the egg from sticking to the bottom or tearing, which when you're cooking with yolk is a big deal. It's what you want to preserve a little sunny side up yolk. And so, we're gonna crack the egg into a custard cup or a little bowl. And the reason why we do this is if you were to actually crack the egg on the edge of the pan, there's a chance that you might actually split the yolk before it even hits the pan. So, this is a way to sort of preserve the yolk again. So once your butter is melted, you can test to see if the pan is ready by dropping in just a splash of water to see if it sizzles and it's ready. So, we're gonna gently slide the egg into the pan and there are two methods people use to make sunny side up eggs. One is at this point you can either just cover the pan and just let it cook so the whites and the yolk actually heat and warm through and cook to your desired level doneness. Or another great trick I learned, as you can see that, like, where the white sort of is thicker towards the center of the yolk and at that point you can actually sort of start breaking the white a little bit to let this part sort of fill in all the gaps. Think of the white around the yolk as a water balloon. You're sort of pricking it just gently so that it actually floods and fills in the black space, kind of in the rest of the pan. So, I'm actually gonna cover the pan to contain the heat and actually help cook the yolk a little bit faster and just give it like maybe 30 seconds to a minute, and it should be all set. So, about 30 seconds have passed and my yolk is now perfectly lukewarm and nice and runny. So, I'm just gonna slip it out of the pan and we've got a sunny side up egg. And the next method I'm gonna show you are for eggs over easy. I'm gonna slip the egg into the skillet. You could already tell the butter is hard enough, you can hear it sizzling. And cover the pan to contain the heat. So, looks like our egg is actually almost ready to be flipped, and let it cook for another few seconds. You can tell when it's ready to go when it's actually translucent and not wet around the edges. And this guy looks ready to go, you can tell that it's firmed up and congealed and solidified. And so, what I'm gonna do is actually just-- one trick also is to kinda angle the yolk towards where you wanna flip it. So, that way, the heavy part of the egg doesn't slip it over and crack. And so I'm gonna slide the spatula right underneath the egg and just let the egg cook. To test for doneness with an over easy egg, you just kind of wanna touch the back and here I can tell it's really, really loose so it's not quite ready yet. If you like your eggs over medium, just again touch it until it's firm, as firm as you like it. If you like them over hard, just wait until they're pretty much solid. So these are now ready to go, the eggs over easy and you can just slide them on to the plate. And again, we have eggs over easy. And for those of you who like this crispy, sort of crusty brown edge, what you're gonna do is crank the heat up to high or medium high, actually. Add another teaspoon of butter, crack the egg into the bowl again. Oops. So, again, we're gonna slip the egg into the pan. You can already hear that the higher heat is actually helping to crust up the edges a little bit more. And then if you'd like, you can actually cover the pan again to help contain the heat and cook the egg. You can already see the nice brown edges forming, as well as the brown butter which will give it the brown color. And this guy is already to go. So, here we've got sunny side up eggs with a nice runny yolk and then eggs over easy, which will be great over toast. And then eggs over medium, which I wanted to show you guys the inside to see the difference. Exactly just a little bit runny and then we've got eggs over hard, which are actually nice and fully cooked. And then we've got the nice, crispy fried egg, which we've actually left, kind of a little runny too. So, next time you wanna make eggs or order them in a diner, hopefully you'll try something new. Thanks for watching.