Chef at 10:49, 23 December 2021

2021-12-23T10:49:02Z

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{{#seo:
|title=How to fry an egg, Egg recipe
|titlemode=replace
|keywords=#eggs #baste #howtofryanegg #panfried #boiledeggs #freerangeeggs #fried #sievingeggs #egg #butter #groundnutoil
|hashtagrev=032020
|description=The perfect fried egg is personal taste, if you follow this simple recipe, the white will be cooked, but not crispy and the yolk runny
}}
The perfect [[fried]] [[egg]] is personal taste, if you follow this simple recipe, the white will be cooked, but not crispy and the yolk runny.

Unlike [[boiled eggs]], the [[eggs]] you use should be as you can get them.
{{recipesummary
|TotalCalories = 237
|PortionCalories = 118
|DatePublished=17th March 2013
|Author=Chef
|ImageComment = Free range eggs
|Servings = Serves 2 - For 2 [[eggs]]
|Difficulty = 1
|TotalTime = 7 minutes
|PrepTime = 3 minutes
|CookTime = 4 minutes
|Image = [[Image:Eggs.jpg|right|alt=Electus]]

}}
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{{RecipeIngredients
| 2 fresh [[free range eggs]], [[Sieving eggs|sieved]] if desired.
| 1 tablespoon of [[groundnut oil]], [[butter]] or [[fat]] that has previously cooked [[bacon]] or sausages.
}}
===Method===

{{RecipeMethod
| Heat the [[oil]] in a heavy based [[frying pan]] on a medium heat
| If you are not too confident, break the eggs into a saucer first.
| Slide them into the pan and leave them to cook and solidify for one and a half minutes.
| Tip the pan up and using the spatula, carefully [[baste]] the top of the [[eggs]] with the hot oil the 'white' over the yolk is cooked.
| One more minute and the [[eggs]] should be perfectly cooked
| Remove with a kitchen slice, holding it over the pan for a few seconds to drain any excess [[oil]]
| Serve hot
}}
===(North) Americanisms===

Because the terminology confused me whilst I was there I have included the American fried egg methods!

North Americans may choose among the following methods:
*''''Over well'''', - cooked on both sides until the yolk has solidified
*''''Over hard'''', also called ''''hard'''' — cooked on both sides until the yolk has solidified.
*''''Over medium'''' - cooked on both sides; the yolk is of medium consistency and the egg white is thoroughly cooked.
*''''Over easy'''', also called ''''runny'''' — cooked on both sides; the yolk is a thin liquid, while the egg white is partially cooked. This is occasionally called ''''sunny side down.'''' These are also commonly referred to as ''''dippy eggs'''' or ''''dip eggs'''' by Marylanders and by Pennsylvania Dutch persons living in southern Pennsylvania, mainly due to the practice of dipping toast into the yolk while eating. Also called ''''treasure eggs'''' in southwestern Pennsylvania.
*''''Sunny side up'''' — cooked only on one side; yolk is liquid (the oil or fat may be used to [[baste]] the sunny side, however.) The egg white is often still rather runny as well. This is often known simply as ''''eggs up''''. Covering the frying pan with a lid throughout cooking allows for a less "runny" egg.
* Another style known simply as ''''Fried'''' - eggs are fried on both sides with the yolks broken until set or hard. These are common in fried egg sandwiches and in Asian cuisine.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Breakfast recipes]]
[[Category:Egg recipes]]
[[Category:Pan fried]]

<code 'hashtagrev:12032020'>[[Special:Search/eggs|#eggs]] [[Special:Search/baste|#baste]] [[Special:Search/howtofryanegg|#howtofryanegg]] [[Special:Search/panfried|#panfried]] [[Special:Search/boiledeggs|#boiledeggs]] [[Special:Search/freerangeeggs|#freerangeeggs]] [[Special:Search/fried|#fried]] [[Special:Search/sievingeggs|#sievingeggs]] [[Special:Search/egg|#egg]] [[Special:Search/butter|#butter]] [[Special:Search/groundnutoil|#groundnutoil]]
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How to fry an egg - Revision history

Chef at 10:49, 23 December 2021