How To Fry an Egg: The Video Video from The Kitchn

How do you fry an egg? Do you do it fast, with a smear of butter? Or all bubbly, with lots of olive oil, like the Spanish do? Here's one basic way to fry an egg it's simple and foolproof.

What You Need

Ingredients
One or more eggs
Butter

Equipment
Nonstick OR stainless steel skillet or frying pan
Large thin spatula

Instructions

1. Heat the skillet over medium heat. You should be able to feel the heat if you hold your hand about 4 inches above the skillet.

2. Place a small pat of butter on the skillet. As the butter melts, spread it around with your spatula.

3. When the butter foam subsides, crack an egg onto the skillet.

4. Set a timer for 4 minutes. (If you want the white to set more quickly, cover loosely with a lid.)

5. After 4 minutes, take the egg off. The underside of the white should be nicely browned and the yolk should be just set.

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(Images: Faith Durand)

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How To Poach an Egg: The Video Video from The Kitchn

For a long time we avoided poached eggs out of a misplaced impression that they were extra-difficult or tricky. But they are not! A perfect poached egg is quick, simple, and foolproof. Here's how we make poached eggs now.

What You Need

Ingredients
1 or more eggs
White vinegar
Water

Equipment
Small saucepan
Measuring cup with a handle, or a teacup
Slotted spoon
Timer
Plate lined with a paper towel or clean rag

Instructions

1. Bring a small saucepan 3/4-full of water to a boil over high heat. Lower the heat to low and bring the water back down to a low simmer. There should just be a few bubbles hitting the surface.

2. Add about a tablespoon of white vinegar to the water.

3. Crack the egg into a measuring cup or a small teacup.

4. Slowly lower the cup into the barely simmering water, and tip the egg out into the water.

5. Set the timer for 4 minutes. The egg white should be immediately coagulating in the water.

6. Use the slotted spoon to carefully arrange the egg white into a more compact shape, if you desire.

7. Keep an eye on the water's heat; make sure it doesn't come back up to a rolling boil.

8. After 4 minutes, turn off the heat and remove the egg with the slotted spoon. Place it on the plate lined with a paper towel and gently blot it dry.

Additional Notes:

The 4-minute time will give you a gently cooked poached egg, with a gooey yolk that still has a liquid center. Adjust the time if you want it more cooked.

We find that the vinegar is really essential in helping cook the egg reliably and neatly; it helps coagulate the egg white quickly, so everything stay in place! If you have no vinegar, then the juice of about half a lemon will also do the trick, but it isn't quite as reliable as vinegar.

How do you cook your poached eggs? Is this the method you use?

Want more smart tutorials for getting things done around the home?
See more How To posts
We're looking for great examples of your own household intelligence too!
Submit your own tutorials or ideas here!

(Images: Faith Durand)

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