How to cook perfect fried eggs – EVERY single time

Eggs – they are possibly one of the most perfect low-carb foods that there is. They’re a great source of protein, healthy fats, and low in carbohydrates – and they also happen to be delicious! imagine that! Now, I don’t know about you, but years ago (before my low-carb journey started) Fried Eggs were right up there with Pancakes in the category of “Things Ryan will always ‘eff up while cooking”, and if I didn’t destroy it – it never really tasted quite right (READ: it tasted like ass).

So, in honor of my early to mid 20s stupidity, today I’m going to spread my knowledge so none of you ever have to eat horribly cooked fried eggs again (assuming you we’re as hopeless as I was).

I mean, lets be honest – What’s better than a couple (or a dozen) fried eggs in the morning? Hell, you can have them for lunch and dinner too – they’re “all purpose” as far as I’m concerned. Throw in some bacon – Canadian or otherwise – and that’s a damn fine meal (and quite low-carb to boot).

My old method of egg frying was basically by the seat of my pants and included lots of broken yolks, large burnt sections, and general pan dirt and nastiness. Not good. My new method is simple, easy, and doesn’t make a mess…

What you’ll need (at a bare minimum):

1. Eggs (pretty much any animal will do – but you’ll have a hard time finding Bear eggs out of season)
2. Non-stick pan or skillet
3. a cover for said pan (that is at least as big as the pan itself, if you’re using another)
4. a shot glass full of water (maybe 1.5 shots depending on the size of the pan and number of eggs)
5. a Pam-type non-stick spray

I like to use a regular non-stick pan, it seems to work the best and is the easiest and quickest to clean up. I set the burner for medium-high (about 4 o’clock on the dial) and give it a few minutes to get up to temperature. We want it HOT HOT HOT, baby!

Once its hot enough (usually when water sizzles and evaporates on the pan) quickly get your eggs, shot glass, and spray ready. Quickly spray the pan down with the non-stick (I think mine is “butter flavored” or something like that). You’ll want to do this IMMEDIATELY before you put the eggs on, because some cheaper sprays will turn into brown goop is you let them just hang out in a high-heat situation.

Now, break your eggs onto the pan – when you’re done, pour the shot of water into the pan (I like to kind of sneak it down the side of the pan so it ends up underneath the eggs, but either way should work) – and quickly cover it up with the lid.

The high heat will fry the bottom of the eggs, while the evaporating steam from the water cooks the tops. Its almost like 85% frying them with 15% poaching at the same time.

“Is that cheating? Well, if cooking them this way is wrong…
I don’t wanna be right!”

Give it a minute or two (depending on how hot your stove is) and check them out, if they are white on top of the yoke and the sides don’t look runny or watery – take them off the heat and serve with salt and pepper.

Bam. Mission accomplished. The great thing about the cooking spray is that with a little hot water, the pan is virtually clean again. No scrubbing eggy burn marks out…

Depending on the quality of the eggs, you’ll be getting 7g protein per egg and <= 1g carbs – which is a pretty good ratio, all things considered.

I know its simple and short write up, but hey  I couldn’t make it complicated if I tried – Besides, I’ve Googled to find out how and cook even easier things than this before.

Anyone else want to share a magic egg recipe?

Related posts:

1. 3 Carnivore Kitchen Essentials for Low-Carb Cooking Excellence
2. More Low-Carb Cooking Excellence – Stupidly Simple Meat Cooking