How to fry an egg

These steps assume

• The egg is fridge-cold or room temperature — timing is similar at medium-low heat.
• The pan is 20–24 cm so the egg does not spread into a thin sheet.
• The goal is one fried egg with a set white; the yolk may be soft or firm.
• Fat covers the pan base before the egg goes in.

This is what it should look like

What you need

• 1 fresh egg
• 1 tbsp butter or oil
• 20–24 cm frying pan
• Spatula
• Lid (optional for a firmer yolk)

Step by step

1. 1

   Heat 1 tbsp butter or oil in the pan and spread the fat across the base.

   • Equipment: 20–24 cm frying pan.
   • Heat: Medium-low heat.
   • Time: 30–60 seconds.
   • Looks like: Butter foams gently or oil shimmers; the fat is not smoking.
   • If it goes wrong: Smoke or browned butter — remove the pan, wipe it out and restart over lower heat.
   • Done when: The fat is hot and evenly spread without smoking.

2. 2

   Crack the egg into a small bowl, then tip it gently into the centre of the pan close to the surface.

   • Equipment: Small bowl and spatula.
   • Heat: Keep medium-low heat.
   • Time: Under 30 seconds.
   • Looks like: The white gathers around the yolk; no brown bubbles form at the edges immediately.
   • If it goes wrong: The white spreads into thin frills — lower the heat slightly and gently nudge the white toward the centre with the spatula.
   • Done when: The egg sits gathered in the pan with an intact yolk.

3. 3

   Leave the egg undisturbed until the white is set. Optionally baste a little fat over the thin white nearest the yolk.

   • Equipment: Spatula.
   • Heat: Medium-low heat throughout.
   • Time: 2–4 minutes.
   • Looks like: The white is opaque and firm when lightly poked; edges are white, not brown.
   • If it goes wrong: Edges brown while the centre is still translucent — lower the heat immediately and briefly cover the pan.
   • Done when: The white is set; the yolk is still soft unless you continue.

4. 4

   Lift the egg for a soft yolk, or cover the pan 30–60 seconds until the yolk surface is lightly set.

   • Equipment: Lid and spatula.
   • Heat: Low to medium-low heat under the lid.
   • Time: 0–60 extra seconds.
   • Looks like: Soft yolk: glossy and runny. Firm yolk: the surface is matte and yields without running.
   • If it goes wrong: Yolk is rubbery-hard — next time lift earlier; steam under a lid sets the yolk quickly.
   • Done when: The fried egg has a set white and the chosen yolk consistency without burnt edges.

If it doesn't turn out as expected

• Brown, crisp edges with raw white in the middle

  lower the heat and briefly cover the pan.

• White spreads into a thin sheet

  use a smaller pan or more fat.

• Yolk breaks on cracking

  crack into a bowl first, then tip gently.

• Egg sticks

  wait until the white is set before lifting; use a little more fat next time.

Food safety

Use fresh eggs. For children, pregnant people and older adults: cook until the yolk is fully firm.