Fried eggs with green chives Two fried eggs in a small pan on dark wood background
For Perfect Fried Eggs, Separate The Yolks From The Whites
To easily achieve fried eggs with a pristine, fully cooked white encircling a soft, vibrant yellow yolk, separate the yolk from the white before the eggs hit the pan.
The importance of this step boils down to the different cooking rates of the egg white and yolk. By separating them, you can ensure that each part is cooked to its ideal state.
To start, crack the egg and separate the white from the yolk by transferring the yolk back and forth between the two shell halves over a bowl, or by using an egg separator.
Then, heat a non-stick pan over medium heat with a bit of butter or oil to prevent sticking. Pour the egg white into the pan, letting it cook until mildly firm.
Next, carefully place the yolk back into the center of the white. Keep the egg on the stove until the yolk has attached to the white and is cooked to your desired runniness.