Fried eggs

Name: Fried eggs
Total time: 10 min
Yield: 4
Ingredients: 8 eggs; 3 tablespoons olive oil or ghee; to taste salt and black pepper; — fresh bread; a pinch zaatar or sumac

Fried eggs with set whites and runny, glossy yolks, served straight from the pan with bread and za'atar.

Vegetarian

Cooking time: 10 min
Hands-on time: 10 min
Difficulty: Easy
Calories: 510
Contains: Gluten, Dairy, Eggs

A properly fried egg needs medium heat, not high: high heat burns the edges before the yolk is ready. Two small details make the difference: cracking each egg into a cup first so no shell lands in the pan, and salting the white, not the yolk.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the eggs

8 eggs
3 tablespoons olive oil or ghee
to taste salt and black pepper

For serving

fresh bread
a pinch zaatar or sumac — optional

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Frying pan — Heat the pan before the fat, not after.
Small cup — Cracking each egg into it first protects the yolk and catches a bad egg.

Method

Heat the pan over medium heat before adding the fat.
3 min
You’ll know it’s ready when
A drop of water dances on the surface instead of evaporating at once.
Tip: High heat burns the edges before the yolk is cooked.
Crack each egg into a small cup first, then slide it into the pan.
2 min
You’ll know it’s ready when
The yolk is intact and there is no shell in the pan.
Tip: A single bit of shell in the pan is hard to get out once the white sets.
Leave the eggs without stirring until the white sets and the yolk stays runny.
4 min
You’ll know it’s ready when
The white is completely opaque and the yolk still glossy and wobbling.
Salt the white, not the yolk, and serve at once with bread.
1 min
You’ll know it’s ready when
Served straight from the pan.
Tip: Salt on the yolk leaves pale spots on it.