Cody Casey
Eggs are a versatile food that can be cooked in a variety of ways, from fried to scrambled to poached. One of the most popular methods is frying an egg, which can be done in a nonstick skillet or a steel pan. The key to a perfect fried egg is controlling the heat and cooking time to achieve the desired yolk consistency, whether runny or fully set. Scrambled eggs, on the other hand, are made by stirring the eggs constantly over gentle heat until they reach a soft and creamy texture. For those who want to cook for a crowd, sheet pan eggs are a convenient option that results in a frittata-like texture.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick skillet, cast-iron pan, stainless steel, sheet pan |
| Pan size | 6", 8", 10", 12x17" |
| Pan temperature | Medium heat, cold |
| Oil/Butter | Olive oil, vegetable oil, grapeseed oil, chili oil, butter |
| Egg type | Large, fresh, organic/free-range |
| Add-ins | Salt, pepper, milk, water, chives |
| Egg style | Fried, over-easy, over-medium, over-hard, scrambled, basted, steam-basted |
| Cooking time | 1-3 minutes |
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What You'll Learn
Using a nonstick pan
Nonstick pans are a great option for cooking eggs, as they are generally easy to use and make for stick-free egg cooking. Here are some tips for using a nonstick pan to cook eggs:
First, make sure your pan is heated properly. The pan should be hot enough that the egg whites set immediately and don't spread too much. This is important to prevent the eggs from sticking to the pan. Chef Ashley Christensen recommends using medium heat when frying eggs in a nonstick pan.
When frying an egg, Chef Ashley has a specific technique to keep the yolk at the center and prevent the egg whites from overcooking or drying out. First, melt some butter in the pan, tilting it slightly to collect the butter at the edge. Then, crack the egg into the well of butter, holding it in place for about a minute. Use a heatproof spatula to gently slide the egg to the center of the pan. Baste the egg with the liquefied butter, allowing the whites to set while keeping the yolk liquid. If you prefer a more cooked yolk, flip the egg and cook it yolk-side down for a minute or two.
For poaching eggs in a nonstick pan, Chef Ashley suggests making them in advance in small batches. Once they reach your desired doneness, immediately transfer them to an ice bath to set for 10 minutes before refrigerating for up to 24 hours. When ready to serve, reheat the eggs in water just below a simmer for 2.5 to 3 minutes. Use a slotted spoon to remove them from the water, tapping the spoon on a dry paper towel to get rid of excess moisture before serving.
It's important to note that nonstick pans may lose their nonstick properties over time due to wear and scratches. If your nonstick pan shows major signs of wear, it's time to replace it. Additionally, some people prefer ceramic-coated nonstick skillets due to the chemicals in traditional PTFE coatings, but keep in mind that ceramic can be more brittle and may lose its nonstick properties faster.
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Heat level
The heat level you use to fry an egg depends on the type of pan you are using, the type of fat or oil, and the desired consistency of the egg.
If you are using a non-stick pan, it is recommended to heat the pan to a medium heat. You should then add your chosen fat or oil to the pan. If you are using butter, you should heat it until it has just started to foam slightly. If you are using other fats or oils, you should heat them until a drop of water sizzles when it hits the pan. Once the fat or oil is at the right temperature, you can add your egg.
If you are using a steel skillet, you will need to use a higher heat to prevent the egg from sticking. This will create smoke, so it is recommended only for confident cooks with a good hood vent.
The heat level will also depend on how you like your eggs cooked. For a runny yolk, you should cook the egg for a shorter amount of time over a lower heat. For a firmer yolk, you can increase the heat or cook the egg for longer.
It is important to note that the heat level is not the only factor that affects the outcome of your fried egg. The size of the pan, the amount of oil or fat used, and the temperature of the egg itself will also play a role in how your egg turns out.
- Use a smaller pan for a single egg to reduce the amount of oil or fat needed and to make it easier to control the heat.
- Preheat the pan for a more consistent result.
- If the egg is cooking too slowly, increase the heat or let the pan heat up for longer.
- If the egg is splattering, the pan may be too hot. Remove it from the heat for a few seconds to let it cool down slightly.
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Whether to flip the egg
Whether or not to flip an egg while frying depends on the desired texture and doneness of the yolk and whites.
If you want an egg with just-set whites and a runny yolk, you can cook it sunny-side up without flipping. In this style, the egg is left undisturbed in the pan until the whites are cooked but the yolk is still very yellow and runny. Covering the pan with a lid during the last part of cooking can help ensure the whites are cooked through without flipping.
If you prefer a more well-cooked yolk, flipping the egg is a good method. For an over-easy egg with a runny yolk, flip the egg once the whites are set and cook for about 20 seconds to 1 minute. For an over-medium egg, cook for 1 to 2 minutes after flipping, until the edges of the yolk feel firm but the center still jiggles slightly. For an over-hard egg, cook for 2 to 3 minutes after flipping, until the yolk is firm but slightly fudgy in the center.
Flipping the egg can be done by giving the pan a quick shimmy and tossing it upward to catch the eggs, or by using a thin spatula to slide under the egg and flip it over.
Practicing flipping eggs can be a fun skill to master, but it is not necessary for cooking an egg.
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Using oil or butter
If you want to use butter, start by adding 1 teaspoon of butter to a small non-stick pan and placing it over medium heat. While the butter is melting, crack the egg into a small bowl. This allows you to check for shell fragments and gently guide the egg into a more rounded shape. Once the butter has melted and is foaming slightly, swirl it around to coat the bottom of the pan, then gently pour the egg into the centre of the pan.
If you want to use oil, you can use a teaspoon of vegetable oil, olive oil, or sunflower oil. Heat the oil in a non-stick pan over medium-high heat until a drop of water sizzles when it hits the pan, then add your egg.
If you're using a cast-iron skillet, you'll need to heat the pan to ripping hot to avoid the egg sticking. This will create smoke, so make sure you have a good hood vent. You'll also need to use a bit more butter or oil than you would with a non-stick pan.
If you like your eggs sunny-side up, cover the pan with a lid and cook for about 2 to 3 minutes, or until the egg white is fully set and the yolk remains runny. If you like crispy fried eggs, cook the egg until the edges are crispy and golden, spooning hot oil over the top to cook the white.
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How to avoid overcooking
Yes, you can make eggs on a pan. Here are some tips on how to avoid overcooking them:
For scrambled eggs, it is best to cook them slowly on a low heat. You can start by cooking on high heat to get large curdles, but then lower the heat to a gentle setting. Remove the eggs from the heat when they are almost solidified but still a little wet. This will give them a creamy consistency and prevent them from becoming dry and tough. Season with salt and pepper, and garnish with chopped fresh chives, if desired.
If you are making an omelette, cook it until it is just starting to set but is not completely cooked on top. Then, add your toppings, cover the pan with a lid, and remove it from the heat. The residual steam will gently cook the top without overcooking the bottom.
When frying an egg, use a nonstick skillet or pan to prevent sticking and breakage. Preheat the pan over medium heat for 2 minutes, then add 1 teaspoon of butter or oil. Crack the egg into a small bowl first to remove any shell fragments, then gently pour it into the center of the pan. For a sunny-side-up egg, do not flip the egg. Instead, cook until the whites are just set and the yolk is still runny, about 1 to 2 minutes. If you prefer your eggs over-easy, carefully flip the egg and cook for another 30 seconds to 1 minute. For over-medium, cook for 1 to 2 minutes after flipping, and for over-hard, cook for 2 to 3 minutes.
To make hard-boiled eggs, place the eggs in a pan of cold water, ensuring they are fully submerged. Bring the water to a rolling boil, then shut off the heat and let the eggs sit in the hot water for about 5 minutes. Remove the eggs from the pan and place them in cold water until they are cool enough to touch. This will prevent overcooking and make the eggs easier to peel.
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Frequently asked questions
A non-stick pan is best for frying eggs. If you are using a steel skillet, it will need to be very hot, which can create smoke.
Avoid using a high heat when cooking eggs, as this can make them tough and rubbery. Gentle heat preserves nutrients and allows for even cooking.
For a fried egg with a runny yolk, cook the egg for 1 minute with a lid on, then turn off the heat and leave covered for another 30 seconds. For a crispy texture, use a steel skillet with a high heat.
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