Fried Eggs

Cook's notes

Why medium-low? A hot pan sets the bottom of the white instantly while the top stays raw and gelatinous. Medium-low lets the whole white cook through at the same pace — no rubbery edges, no wet top.

The lid trick for sunny side up: instead of flipping, the steam from the covered pan cooks the top of the white gently. It's the cleanest way to get a fully set white and an unbroken runny yolk.

Over-easy flip technique: use a thin flexible spatula and flip in one confident motion — hesitating mid-flip is how yolks break. If the yolk breaking would ruin your day, stick with the lid method for sunny side up.

Basting variation (a restaurant technique): skip the lid and instead tilt the pan slightly, spooning the hot butter over the top of the whites as they cook. Takes practice but gives beautiful results and a slightly richer flavor.

Cast iron note: a well-seasoned cast iron skillet works beautifully here once it's properly preheated on low — but if in doubt, a nonstick pan is more forgiving.