A fried egg is one of those things that seems simple—until you’re stuck with raw whites, burnt edges, or a broken yolk. But with the right pan, a bit of patience, and a few easy steps, you’ll be making eggs so good you’ll want them for every meal.
Here’s how we do it—outdoors, over fire, or right at home.
Step 1: Heat your pan just right
Use medium heat—not too hot. The goal is to gently sizzle your fat, not smoke it. We always use cast iron because it holds heat evenly and gives you that perfect golden edge.
Add a small spoon of butter, olive oil, or even bacon grease to the pan and let it coat the surface.
Step 2: Crack carefully
Crack your egg into a small bowl first to avoid breaking the yolk or getting shell in the pan. Then slowly pour it into your skillet. You should hear a gentle sizzle.
Step 3: Let it cook undisturbed
This part’s important: don’t move the egg. Let the whites firm up on their own. Once the edges begin to crisp and the white turns opaque, you’re close.
For sunny-side up, spoon a little hot butter or oil over the top to help set the whites. For over-easy, flip gently and let it cook for 15–20 seconds more.
Step 4: Use the right tools
A delicate flip calls for a good spatula—or even better, a wooden utensil that’s gentle on your pan and easy to control. Olive wood is our go-to for cooking by the fire.
Step 5: Season and serve
Once your egg is cooked the way you like it, sprinkle a little salt, crack some black pepper, and serve it up. Whether it’s on toast, next to crispy potatoes, or tucked into a sandwich, that golden yolk makes every bite better.
