The absolute best way to fry an egg? ellaquittner ran 42 tests.
: The canola-oil egg sort of balled itself up as it cooked, as if it were being deep-fried. It was disappointing from a flavor perspective, though surprisingly efficient from a browned-edge perspective.
"Crispy, but at what cost?" read my greasy notes. Use canola oil if you're out of more flavorful oils and are jonesing for diner-esque edges.: These eggs had absolutely no issues with clinging to the surface of the nonstick pan. They slipped-'n'-slid around, barely garnering color around their edges, and achieving very little under-crisp compared to other trials. The whites of these eggs spread, resulting in a thin final product with a wide diameter. The flavor was, of course, excellent . Use butter if egg whites sticking to the frying pan is your white whale.: Browned butter eggs, it turns out, are a lot like the butter-fried eggs...with more browning. And a nuttier flavor, which deserves its own sentence. As always when working with browned butter, these were finicky to time, so I would only recommend them to someone who can give egg frying some undivided attention.) produced"fried" eggs with a crispiness factor of exactly zero. But—and this is an important but—they were a textural wonder, with whites like an omelet and yolks just perfectly thick and runny. If you're not into a crispy little guy, this method could be for you.: Speaking of textural wonders! Have you ever wished your fried eggs were essentially the best pudding you've ever had? If so, cook them in cream, and do not share them with anyone. Thishas you add said heavy cream to a cold pan along with the eggs—nuts, right?—before turning the flame to medium-high. The cream caramelizes, you lose track of where its butterfats end and the egg whites begin, and everything is so delicious it makes you forget all deep existential concerns.: The olive oil–fried eggs had the crispiest edges of the bunch, besides the flavorless canolas and the bacon-fat eggs. Importantly, olive oil also produced nice browning on the underside of the white, which spread less than when fried in butter. Olive oil makes for an excellent everyday fried egg, through and through.: These eggs tasted better than they looked, thanks to a doubling down on delicious fats. But in a nonstick, they didn't crisp nearly as much as the oil-only batches, or the bacon-fat eggs. If you're looking for extra flavor and don't care much about crispness, these are calling your name.: Moment of silence for bacon fat. I hate to say it because of the health and planet implications, but bacon fat–fried eggs are perfect in every way. The whites fluff up around the yolk, the edges turn lacy and crisp, and the overall flavor is spot-on. Bacon fat could be the fried-egg method for you if you already keep a supply in your fridge.: The coconut oil–fried eggs were a sleeper hit. While refined coconut oil doesn't have a coconut-y flavor, it still brought something savory to the party. The edges and underside of the white became moderately crispy, and there were no issues with sticking—though in some tests, the whites began to stream out like ribbons and had to be coaxed into place with a silicone spatula. If you're not married to a butter or olive-oil or bacon-fat flavor, consider adding coconut oil–fried eggs to your rotation.In phase two, I used olive oil for all tests, and fried three eggs each in pans made of:
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