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Perfect Fried Egg
Learn how to make a perfectly fried egg with salty, buttery, crispy edges and a runny yolk. This step‑by‑step guide from Chef Frank Proto of Epicurious shows you how to control temperature, use plenty of butter, and baste the whites for ultimate flavor and texture.
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Cost Breakdown
Critical Success Points
- • Melt butter until it sizzles but does not brown
- • Baste the whites without breaking the yolk
- • Control heat to keep the yolk runny
Safety Warnings
- • Butter can splatter – keep face away from the pan.
- • Handle the hot skillet with oven mitts to avoid burns.
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