It's not much but it's honest work
this post was submitted on 19 Jan 2026
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Please tell me your secret to perfect fried eggs!
I just get a little bit of oil hot in a nonstick pan(that's all i got, dunno if it would work better with a stainless or other) then crack the egg in the oil once it's nice and hot. Once it's in there, you don't want to touch it. It should lift off the pan easily once the underside gets golden. If the top isn't cooked enough, lower the heat, add a lid and let it set. Best of luck in your egg journey ;)
Awsome! Will try this. Maybe the oil isn't hot enough when I put in the egf.
If you want your yolk to be runny, you have to crank the heat up quite a bit... That may be an issue _
Yup. It's counter intuitive. For a runny egg you gotta hit it hard and fast with the heat.
Got it! I can't wait for next Saturday's breakfast! LOL!
You can do breakfast for dinner any time.
Hahaha touché
You already got the hot pan bit, but I'll give you something to look for - you want the egg to immediately start bubbling on the bottom when it hits the pan.
I personally use butter instead of oil, but any fat will keep the egg from sticking. Any pan should do fine, but if you're using stainless a bit more fat is probably a good idea. Things seem to stick the most to stainless pans in my experience.
As for the top of the egg, you can either give it a flip and cook the other side for a short while (aka over easy) or use a lid. You don't have to use a lid, but it makes it a lot easier. If you're going the lid route toss a teaspoon or two of water in the pan before you cover it.
If the pan is going to be really hot, oil is best. Butter will burn and quickly turn brown.