Ingredients
Preparation
Step 1
The key to frying eggs is finding the right pan—mine is a well-seasoned, 10-inch castiron pan—and taking care of it. Wipe it clean after you use it, or wash it with water if there’s any food stuck on it, but keep it out of soapy water and the dishwasher, and keep it dry.
Step 2
Warm a cast-iron pan over medium heat. After a minute or so turn the heat to low and add a piece of butter or a splash of olive oil. Tilt and swirl the pan to cover the bottom of the pan with the melting butter or oil. Gently crack open the egg into the pan. Lightly salt and pepper the egg and cook until the white is almost completely set. Gently coax a spatula under the egg. With a smooth motion turn it over in the pan without breaking the yolk; this is difficult with a slow-cooked egg because the yolk is still quite tender. Season the egg again with salt and pepper. For a very runny yolk, cook for just a few seconds more. For a firmer yolk, cook for another minute or so. For those who do not like their yolks the least bit runny, break the yolk just before flipping the egg over, turn off the heat, and allow the egg to be cooked until done by the residual heat of the pan.
