How to Perfectly Fry an Egg Every Single Time

Bring your favorite breakfast diner to your home and learn how easy it is to make perfect fried eggs every single time. Fried eggs …


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About the Author: Chef Billy Parisi


  1. The method I've worked out is cast iron pan, plenty of bacon fat, medium-low heat; never make an egg say "ouch". I'm not a great flipper, so I just flip hot fat over the top of the egg to finish the top side. Works for me!

  2. I can't digest the crunchy parts of the first one, but the second one looks perfect to me! And my husband will go for the 3rd. Great demonstration of those 3 types of fried eggs.

  3. It is pretty rare for a British person to flip an egg when frying it. We use roughly the same amount of oil/fat, but we flick some of the hot oil over the top of the egg, which cooks the egg white. I personally don’t like crispy eggs so I would cook it a lot slower to keep the egg white soft. I also dab off some of the oil with kitchen towel, to make it a bit less greasy.

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