Fried Egg with Perfect Runny Egg Yolk
For a fried egg with a perfectly runny egg yolk, this simple two-step technique will ensure you get a soft, liquid golden center every time.Note: The CDC and FDA both recommend that pregnant women, adults older than 65, infants, young children, and people with compromised immune systems avoid eating raw (or undercooked) eggs.
Ingredients
- 1 egg
- 1 pinch salt
- 1 pinch freshly cracked black pepper
- 1 tablespoon oil (or cooking spray)
- other seasonings (optional)
Instructions
- Prep the egg: Separate the egg yolk from the egg white using your preferred egg separation method. Set the white and yolk aside until ready to cook.
- Heat the pan: Preheat skillet over low-medium heat. When a few droplets of water flicked onto the surface of the pan sizzle immediately, you’re ready to add the oil. When the oil shimmers and easily coats the bottom of the pan in an even layer, you're ready to add the egg.
- Cook the egg white: Gently tip the egg white into the pan. Use a spatula to collect any watery bits and pull them toward the white. Sprinkle the egg white with a pinch of salt and a few grinds of pepper. When the egg white is mostly firm and no longer translucent (about 3-4 minutes), slide the spatula under the edges to make sure it’s not sticking to the pan and reposition it if needed. Adjust the heat as needed to maintain a low cooking temperature — there shouldn't be a lot of sizzling and popping happening here.
- Add the yolk: Carefully tip the egg yolk onto the center of the cooked egg white. Be gentle and delicate. Tilt the pan slightly if needed to keep the egg yolk centered on the white. Season the yolk with salt and pepper.
- Finish cooking: Cook the egg for an additional 2-4 minutes until the yolk has set in place and doesn't slide on the white if you tilt the pan. The edges of the yolk should flatten out slightly and slope downward without curving under.
- Remove the egg to a pan, plate, or directly onto a piece of toast. Enjoy!
RECIPE NOTES
- If you want to be even more extra, crack your egg white into a round 4″ cookie or biscuit cutter (sprayed with cooking spray) to get a perfectly circular fried egg shape.
- To crack an egg, whack it firmly against a hard, flat surface, then use your thumbs to separate the two halves of the shell. Do not crack it against the edge of a bowl or cup, because that pushes the shards of the shell inside the egg where they risk piercing the yolk.
- To get rid of the watery part of the egg white, crack the egg over a small wire mesh strainer set over a small bowl. This will strain out the watery bits of the egg white that tend to spread out everywhere in the pan. Don't let the white sit in the strainer for too long or the wires will start cutting through the delicate white.
- If your stove or burners are uneven, you may need to tilt the pan to keep the yolk in the center of the egg while it fries. To test if the yolk has attached to the white, set the pan back down. If the yolk starts to slide, it needs more time.
- Eggs are easiest to separate when they're cold because the yolk is firmer and less likely to burst.
- As the egg yolk heats up and thickens, it will start to change shape and color. Some spotty discoloration is normal, but if the yolk starts turning pale yellow, your yolk will not be runny. There will always be some carryover cooking, so if you're unsure, turn the burner off or remove the egg from the pan and let the egg sit for a minute or two before serving. This is a low, slow cooking method so as long as you don't wander away from the stove, you should be able to pull the egg off the heat before the yolk completely cooks through.