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Home»Life & Style

Stop cooking fried eggs in a frying pan when 1 item is better

amedpostBy amedpostAugust 7, 2025 Life & Style No Comments2 Mins Read
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Fried eggs seem deceptively simple, but anyone who’s tried to cook them perfectly knows the pitfalls. The moment you crack an egg into a hot pan, the white can spread messily, losing that sought-after rounded edge. Even with non-stick frying pans and careful handling, the whites often become uneven and ragged, and if you attempt to fry more than one at once, they merge together or cook unevenly.

Many cooks have found themselves frustrated by the lack of control when using a standard frying pan. The larger surface area makes it hard to contain the egg, and getting consistent results, especially with multiple eggs, can be near impossible. Bored with misshapen eggs that lack visual appeal and have overcooked or underdone spots, I ditched the frying pan for a small saucepan to make perfect sunny-side-up eggs.

Switching to a small saucepan can transform your fried egg game. A compact cast-iron saucepan (like the 16cm Le Creuset) provides higher sides and a contained base, helping the egg keep a neat shape as it cooks.

The heat distribution is more even in cast iron, which means no undercooked patches or rubbery whites.

Furthermore, its compact shape is ideal for stacking on toast or breakfast plates, and the flavour is enhanced by buttery, crispy edges.

How to cook fried eggs

Ingredients

  • One egg
  • One small cube of unsalted butter
  • A slice of toast to serve
  • Salt and pepper
  • Chilli flakes (optional)

For best results, use a small cast-iron or heavy-based saucepan. Place the pan over medium heat and add a small cube of unsalted butter. Allow it to melt and foam gently without browning.

Crack the egg into the centre of the melted butter, taking care to avoid any shells.

Let the egg cook undisturbed for about three minutes. The high sides prevent the white from spreading too far, keeping it round and compact. The butter creates deliciously crisp edges while ensuring even cooking.

Cook for closer to three minutes for runny yolks with set whites (ideal for toast). For firmer yolks, simply extend the cooking time by another minute or two.

If cooking several eggs, transfer each finished egg onto a plate kept warm in an oven or air fryer set to low heat until ready to serve.

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