Of course, I have to do a recipe for a fried sunny-side-up egg because I absolutely love a runny yolk. Whenever I’m out to brunch, I will order any egg dish that will give me that satisfactory egg drip. But I have learned that brunching out gets expensive, so I’ve come to master the art of the perfect fried runny egg at home.
This comes after many, many attempts. On some, the yolk is past its peak and overcooked, and at other times, the yolk may be slightly undercooked and too runny. Then one day, I finally got the hang of it and perfected the timing. Come learn from my past mistakes.
The road to the perfect fried egg involves your undivided attention. Seriously, you shouldn’t keep your eyes off of the egg in the pan. The whole cooking process is rather quick, and I wouldn’t want you to risk looking away for a minute and leaving your egg to cook longer than it should. Getting your egg to that perfect state of cooked and the yolk still runny requires a constant eye and shake of the pan (that is the test to see how much the whites and yolk jiggle). You deserve the perfect fried egg with the #yolkporn you crave. I hope you’re as eggs-cited as I am (pun definitely intended)!
- Neutral oil (1 tbsp)
- S+P (and other seasonings if you like)
- Place the pan on medium heat with the oil
- When you feel a lot of heat from the pan from putting your hand over it, that’s the time to crack the egg
- Don’t touch it. Let it cook for the first 2 minutes.
- Add your S+P and other seasonings to your preference (I love red pepper flakes and turmeric and cumin)
- Shake the pan. You’ll know the whites are cooked when the egg easily releases and slides around
- Turn off the heat. Let it cook for an additional 1-2 minutes. Shake the pan every now and then to see how much the yolk jiggles. It should never lose that bounce.
- Place on top of your carb of choice or however you like to enjoy your eggs!
- Tag me in your #yolkporn creations on Instagram or Twitter