The unmistakable crack of shell meeting countertop. The waves-crashing-on-sand rumble of egg slipping into hot olive oil. The rolling rat-a-tat sputter of white and yolk dancing ecstatically in the pan. How to make the perfect fried egg—crisp, rippling edges; warm, molten yolk.

-by Bon Appetit Mag

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1. In a medium, preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium-high until shimmering (a 25cm skillet fits 2 eggs; scale up if you want to cook more.) It may look like a lot of oil, but you’ll need it.

2. Add 2 large eggs, one at a time and spacing evenly apart, shaking pan gently between additions to allow edges to set without sticking together.

3. Cook eggs, shaking pan occasionally (and using a rubber spatula to help tease apart any edges if needed) until edges are golden brown, about 2 minutes.

4. Tilt the pan toward you to pool oil at base and using a soup spoon, spoon the hot oil over the egg whites (avoiding the yolks; you want them runny) to cook them anywhere they are still translucent (that's called basting), about 1 minute more.

5. Season eggs with salt and eat immediately.

Pro Tip: Go hot or go home! You want the oil in your pan to be almost smoking before those eggs go in, especially if you’re using anything other than a nonstick skillet or well-seasoned cast iron—cold whites hitting a not-hot-enough stainless-steel pan are going to stick.

See original article here.