The Perfect Egg
Eggs are seemingly one of the simplest to cook foods, in fact it’s the first thing many people learn to make for themselves. But getting the texture juuuuust right can be tricky.
Personally I like a really runny yolk and I want the white to be fully cooked but still soft. Often with fried eggs the whites get too crispy and browned around the edges. Or, by the time the whites are cooked through the yolk is half cooked too. That’s why I’ve added a little steam to the frying process to get, in my opinion, the perfect egg. It took me a bit of practice, but here is all you need to enjoy the perfect egg for yourself.
- 1-4 eggs (pasture-raised for the darkest, tastiest yolks)
- 1 tbsp oil or fat for cooking (my favorites are coconut oil, ghee or butter)
- 2 tbsp water
- A small frying pan with lid (if you’re using a large frying pan then double the amount of oil and water)
- A slotted spatula
- Crack the eggs into a small bowl.
- Heat the oil in the frying pan over high heat until just beginning to sizzle.
- Take the pan off the heat temporarily to gently pour the eggs in the hot oil, return to high heat.
- Let the eggs cook on high for about 30 seconds until just beginning to cook around the edges.
- Add water, cover, reduce heat to low.
- Now, watch the pan like a hawk until the eggs are just cooked to your liking, should only take 1-2 minutes. I like to cook the whites all the way through but if you are using fresh eggs and don’t mind a little uncooked white then the yolk will stay really bright.
- Turn off the heat, remove the lid, and scoop eggs out of the pan with a slotted spatula so the oil and water are left behind in the pan. If you are cooking more than 2 eggs in the same pan then I recommend to cut the whites with the spatula to divide the eggs before attempting to scoop them out of the pan.
- Serve topped with a sprinkle of salt and pepper and whatever other flavors you’d like. In these pictures I also topped with some smoked sweet paprika but a little chili garlic sauce is another favorite of mine.
I served these eggs with sautéed kale and sliced avocado, which are a great compliment, but I’ve put these eggs on a number of different dishes. It goes great with a simple veggie hash, a fresh noodle bowl, or makes for a perfect breakfast sandwich.