How to Fry an Egg

Name: How to Fry an Egg
Yield: Three to six servings.

Preparation info

Three to six
servings.

Difficulty
Easy

Appears in

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

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.