Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking


Perfecting Fried Eggs


Home Cooking 7

Perfecting Fried Eggs

muzicman82 | May 12, 2014 10:26 AM

I really love eggs. Specifically fried eggs, sunny side up. I can cook them like a pro but I feel like they could be more consistent. How do you do it? Or how do pros do it?

Cast iron? Non-stick? Butter? Olive Oil? Canola Oil?

High heat? Medium High Heat?

What I am after is a sunny side up egg that is really well crisped up on the edges.. maybe even the bottom. The top of the egg and yolk are cooked so there are no clear whites, but the yolk is still runny.

Also, it seems to me that eggs should be warmed up to room temp before frying so it doesn't take forever to cook them through. I don't read about this being a step very often. How would you do it? I am thinking placing them in a bowl of warm water for a few minutes should do the trick.

Want to stay up to date with this post?

Recommended From Chowhound