Whether sunny side up or easy over, a perfect fried egg should have a deliciously runny yolk with crispy and delicate edges around the egg white.
INGREDIENTS
- 2 eggs
- 1 tbsp olive oil
- Salt and pepper, to taste
METHOD
Sunny Side Up
Heat a non-stick fry pan over a medium heat and add enough olive oil to lightly coat the bottom of the pan. Wait for the oil to heat up sufficiently because the egg whites will spread across the pan if added too early. Keep an eye on the temperature and if the oil starts to spit, turn the heat down to low.
Once the pan is sufficiently heated, crack the eggs into the pan and cover with a lid. You want to cook the eggs until the yolk is set but still runny and the edges of the egg white are golden brown and starting to curl. This should only take three minutes, depending on how well you like your fried eggs cooked. Putting a lid on the pan slightly steams the egg while it’s frying, and this helps the yolk to set properly.
When the eggs are cooked to your taste, remove them from the pan with a spatula and place them on a plate or on top of toast with the yolk side up.
Season the eggs with a pinch of salt and pepper.
Over Easy
Prepare a non-stick fry pan over a medium heat in the same way described for sunny side up, making sure the pan is hot enough to stop the egg white spreading but isn’t so hot that the oil starts to spit.
Once the pan has heated, crack the eggs in and cook for three minutes. After three minutes is up, use a spatula to gently flip the egg over and cook for a further 30 seconds with the yolk side down before removing from the heat.
Season to taste with salt and pepper and serve.