Perfect Fried Eggs Every Time

Recipe Rating:	1 Rating5
Categories:	Eggs, Quick & Easy, Healthy
Keyword:	method
Cook Time:	5 Min

Ingredients

	eggs
	butter or oil
	water

Pinched by hellchell1, and 112 more.

Martha Price

Full Flavored

Vacaville, CA (pop. 92,428)

Karenella

Member Since Nov 2011

Martha's Notes:

This really isn't a recipe as much as a method. I never could get a decent egg to the table - it would crust on the bottom before it was done, or overcook or... Then I read about this method in an old "Heloise" book (for you younger ladies,there was a first Heloise in the 60's who was today's Heloise' mom!)
After just a little practice in timing, I have made perfect eggs - from soft to firm - every time!

Directions

Heat skillet to medium heat (never hot!). Put about one tablespoon of oil, bacon grease or butter in heated skillet, if large, for a small skillet use a little less.

Drop eggs into the pan, salt and pepper them,and add about 1/8 cup of water. Cover tightly and leave alone for a few minutes, On my stove it takes about 3 minutes for a soft cooked egg, and 4 minutes for firm. The eggs are cooked perfectly and are not greasy at all.

You will need to experiment to find out exact timing on your stove, you may also need to adjust the water or butter, but once you get it figured out I believe your eggs will come out perfect every time. I hope it works as well for you as it has for me!

Comments

11 comments

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Martha Price Karenella

I shared a photo of this recipe.

maureen pietraszuk spent1

Aug 25, 2012

Great Tip! Thanks,

Toni Sampson Toni48

Aug 25, 2012

In the cooking profession they call these eggs "Basted" for your technique.

Martha Price Karenella

Aug 25, 2012

Thanks, Toni! The eggs taste similar to poached eggs, with that clean, non-greasy taste.

Cheryl Green SpicyMelon

Aug 25, 2012

We love a perfect sunny side up! What a wonderful idea! Thank you.

Martha Price Karenella

Aug 25, 2012

Cheryl, it does make great sunny side ups, but it is also great for those who prefer over easy or even firm eggs. Cooking just a bit longer "films" the yolk, and - to me and mine, anyway - it tastes just like a flipped egg, but better!:)