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Over the years, my culinary skills have grown significantly through consistent practice; a willingness to explore new recipes, techniques and ingredients; and, most importantly, knowledge and a thorough understanding of the basics. Through KK101, a new series on Kitchen Konfidence, I will be sharing basics that I mastered before jumping to more complicated endeavors.
First up is the fried egg (sunny side up). Fried eggs are often associated with breakfast; however, these flavorful, protein-packed delights can also be served for lunch or dinner. Prepared in just minutes, a fried egg is a quick and easy way to add both protein and a richness to many dishes. Top a bowl of rice and steamed vegetables with a fried egg for a balanced and satisfying lunch. For dinner, try placing several fried eggs atop a hot pizza. Egg yolk + tomato sauce = amazing. Continue reading for the recipe.
Fried Egg (Sunny Side Up)
Equipment needed:
Frying pan or skillet (preferably non stick)
Spatula
Fried Egg Recipe (Sunny Side Up)
Ingredients
- 1 egg
- 1 teaspoon extra-virgin olive oil or butter
- Flaky sea salt or kosher salt
- Freshly ground black pepper
Instructions
- Add extra-virgin olive oil to your frying pan and warm over medium heat. I test the readiness of the pan by running my hand just above the surface. The pan should be hot; however if the oil starts smoking or the heat causes you to pull your hand back, it is too hot. Also, the oil will lose some of its viscosity (become more loose) and start to shine.
- Once the pan is hot enough, swirl the oil around the pan to create a slick surface. Don’t worry about coating the entire surface. You only need an area large enough to accommodate one egg.
- Crack the egg into a small bowl or ramekin. Use caution when cracking the egg because you don’t want to disrupt the yolk.
- Slowly slide the egg (white first) from the bowl to the oiled frying pan. Doing this process slowly will help minimize spreading and create a nice base for the yolk.
- Cook the egg for about 4 minutes until the whites are set (fully cooked) but the yolk is still runny. If you find that the edges are browning too quickly, but the whites are not fully cooked, simply turn the heat down a bit, cover the frying pan and cook for a minute more. I’ll have to say that I do enjoy a slightly crisped edge though.
- Using a spatula, carefully transfer the fried egg to your plate. Season with a sprinkling of flaky sea salt and a few turns of freshly ground black pepper.
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Gayle Martin says
I remember when I was little my mother would pour a small amount of water into the skillet while the egg was frying and cover it with a lid. She’d let it simmer for a couple of minutes, then she’d lift up the lid and I would have a sunny side up egg with a pink yolk.
Kita says
I love that you posted ‘going back to the basics’ there are o many things that I feel I really dont know how to do yet (frying an egg being one of them) so I could really use the pointers. Great picture as well 🙂 thanks!
Belinda @zomppa says
Fantastic! Basics that we all could use some practice with. And fried eggs are a perfect way to begin.
Lael Hazan @educatedpalate says
Simple and delicious, we all need to remember that food should have flavor, taste, and be true to their source. Thanks for the reminder. Personally, I would like to top my egg with a few flakes of shaved White Truffle!
Peggy says
Love this new series! I agree with you, too, a fried egg can make a meal sometimes! I especially love one on a B.L.T.!
Brandon Matzek says
@Kita Well sometimes we all get wrapped up with thinking outside of the box. I think its a good idea to think inside of the box every now and then 🙂
@Lael Hazan Shaved white truffle – yum!!! Working with higher quality ingredients can really make a difference. I learned early on that freshly ground black pepper is about 300 times tastier than the pre ground version. High quality salt is also key. I have about 10 different salts in my cupboard, but a good quality kosher salt is really all that’s needed. Thanks for the input!
Elizabeth says
A fried egg is one of the wonderful, simple pleasurs of life. So wonderful, if fact, that it should never be spoiled by frying in oil. Butter is better for almost everything (I said almost). When in Asia the folks we lived with cooked eggs in oil. I introduced them to eggs fried in buttter. They have never gone back to oil. Nevertheless, geat post and contrats for makeing the Top 9.
Marianne @ Meal Mixer says
Eggs are so great for when you know you need to eat but you don’t have a lot of time or really a big appetite. Can you please tell my husband that I’m not the only one with a salt collection??
: D
Brandon Matzek says
@Marianne Point me in his direction. I love a good salt collection 🙂
@Elizabeth Thanks! I also like to fry eggs in butter – usually for breakfast. But I try to cook with olive oil as much as can as it is a healthier option.
Jordana @ White Cabana says
1. Thank you for starting with the basics. Some of us need
that. Ahem. Ahem. 2. Fried egg on pizza: Yes! This is what they do
in Switzerland and it’s brilliant. 3. Egg + tomato sauce: This was
a staple at our house when I was little. My brother-in-law thinks
we’re crazy for doing it. I’m sending him this link asap.
Christiana Juarez says
I am 8 months shy of turning 30 and I cooked and ate my first fried egg last night, thanks to you! It was SO yummy…and easy, which is the best part.
Thanks! 🙂