Pan-Frying Eggs

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
If the white of an egg spreads unevenly in the pan, it can be trimmed with a circular pastry cutter after cooking.

  1. In a frying pan or skillet, for each egg, heat 1-2 tbsp fat until hot but not smoking. Add up to 3 eggs, sliding them from a cup or small bowl.

  2. Fry the eggs over medium heat, basting with fat if you like, until the egg white is firm and the yolk still soft. The underside should be lightly browned and crisp.

  3. If you like, flip the egg over in the pan and briefly brown it on the other side. Use a spatula to turn the egg carefully so as not to break the yolk. For a firmer yolk, continue cooking a few seconds longer.