Photo: Moving Moment (Shutterstock)
Scrap that last slide about perfection. If we’re talkin’ eggs, then the pursuit of perfection is well within your reach. One reader commented that it wasn’t until their late 40s that they finally mastered an egg-frying technique that worked consistently.
While they didn’t detail their methods, we’ve got you covered: Here are our eight suggestions to fry a better egg, as well my personal favorite technique, pulled from our previous advice on the subject:
“Heat a non-stick or cast iron pan to high, high heat. Pour in a generous amount of olive oil, and heat until it shimmers. Crack in an egg and turn the heat down, then spoon the hot fat over the egg white until it’s just set (focusing on the area of white just around the yolk). Or, if you’re feeling a little crazy, simply cover the pan after cracking the egg, then slide it out when the white’s set and crispy. Season, of course, with salt.”
