How to Fry an Egg

Preparation info

  • Difficulty

    Easy

  • Three to six

    servings.

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Almost any kind of fat may be used for frying eggs but the commonest are butter, salad oil—such as peanut or vegetable oil—or bacon fat. Butter and bacon fat produce a flavor that many people prefer, but salad oil will give the whitest, best-looking egg.

Whatever fat is used, the procedure is the same.

Method

  1. For each 6 eggs, heat 3 tablespoons of fat. When the fat is hot but not burning, carefully break the eggs into the skillet. Gently spoon the fat over the eggs as they cook.

  2. Cook the eggs over gentle heat until the whites are set and the yolks are still liquid. If the eggs are to be cooked on both sides, turn them carefully with a pancake turner and serve immediately.