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How to fry eggs

Choose a heavy-based and preferably non-stick pan large enough to accommodate your fried egg. Add enough oil to coat the bottom of the pan, then add a knob of butter. Place the pan over a low to medium heat.

When the butter melts and just starts to sizzle, crack in an egg. Use very fresh eggs, as they are less likely to spread across the pan.

After a minute, baste the egg by tilting the pan and spooning up some of the oil, pouring it over the egg. Baste every minute or so, and cook the egg until it is done to your liking. Three to four minutes will produce a set, firm white and partially cooked yolk.

For eggs "over easy", flip the egg after three minutes to cook the yolk a little more.

See recipe in full

Corned beef hash with fried egg

By Matthew Fort

Recipes using this technique

Main course


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