How to Make the Perfect Fried Eggs With Julia Collin Davison

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Host Julia Collin Davison cooks up Perfect Fried Eggs.

Get the recipe for Perfect Fried Eggs:
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49 Comments

  2. I watch this video yesterday and decided to make the eggs this morning and I want to tell you they were fabulous I don't want to make eggs any other way ever again you go girl thanks for your teaching on cooking thank you for using your gift

  4. So I clicked on this recipe because it said perfect fried eggs, and the eggs in the thumbnail look horrible. So I am thinking to myself surely she isn't bragging about what I would call burned edges.
    The best way to cook eggs is to keep your pan at medium heat at the most. Add a little oil and let them cook slowly. You will end up with perfectly cooked egg white, no burned edges, and you can either flip for a second or spoon a little oil over the top. This ensures the whites are cooked on top and the yolks are still runny if that is what you want.

  5. When I was young I was a dishwasher at a hospital, someone ask me to men them scrabble eggs in the cafeteria, yeah I had no clue, I just dropped them on the flat iron and chopped them up, the cook saw me, Yeah I had to eat them. Then taught me how to cook them.

  13. I like my fried eggs with a runny yoke like that, but it didn't look like the white part of the eggs you made were fully cooked. Seems they could make someone sick, or at least gag. I'll try this anyway since I can never get the egg yokes runny, I cook the life out of them. Maybe I just wont eat the white part.

  30. The perfect fried egg does NOT have crisp edges nor does it have a crispy skin on the bottom. The white should be perfectly smooth and free from bubbles. The yolk should have a thin white skin over it and be runny inside. She wastes half the yolk by having run out and onto the plate. Those eggs could be fresher as well.

  34. You don't need a non stick to make an egg. I use butter, no oil, with carbon steel and cast iron skillets and nothing sticks. Stainless steel is also doable as long as the pan is brought to the right temperature.

  40. "Fried eggs" is a misnomer for "eggs-steamed-in-grease-with-cover". They are soft as morning, congenial to sleepy people, yolks pink and promising, like a new Sun. Chicken temperature eggs are cracked into the pan that fried the bacon, with a handful of water and a cover. If the eggs have a brown, tough bottom, divorce the cook or prepare the eggs yourself.

  43. I make sure if I go to a restaurant and have eggs that I tell the waitress to tell the cook to not burn the edges or the bottoms. When I do them at home I let the eggs sit out overnight so they are at room temperature for even cooking. I crack them into the hot pan with a small ice cube for steam and cover. They come out perfect every time.

  47. Good method. I’ll try this. I used to painstakingly fry two eggs at a time in two separate pans, turn them over after the edges are crispy, then quickly flip them onto the plate. It works with the yolk intact and still runny, but this method is better.

  48. Exactly bacon in the oven is way better like gurl knows what she doin. Also get good quality bacon too not just the first brand you look at because the good stuff is somewhere you just gotta look. I suggest trying pepper bacon its really good.

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