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Place the frying pan on a medium heat and add oil or butter to grease, whichever you prefer. A thin coat on the bottom of the pan is sufficient. Let it heat for a couple of minutes or so until it is very hot and starting to sizzle. Now you should break the egg into the pan by cracking it on the edge of the pan in the middle of the shell.

Don't let shell drop into the pan or go right through and break the yolk, so when you crack it, be firm but too heavy handed. Once there is a crack in it, use both your hands to break the shell open and allow the egg to come out and into the pan.



You can reduce the heat a bit once the egg is in the pan, and leave to cook slowly, don't be tempted to rush it. To work out if the egg is cooked, take a knife and place the tip into the white a little away from the yolk, and if there is now white sticking to it when you take the knife away, then the egg is cooked. The yolks should start to thicken but not be rock solid.



There are of course lots of different ways of cooking the egg and everybody has their own preference. An "over easy" egg is very popular and is turned when the whites are just about done and the yolk is quite firm.

When you flip an egg, use a spatula and slide it right under the egg, keeping it low down near the pan, and gently turn it over. Cook for about 15 seconds longer after turning.

-Hong Jing