Classic Pan-Fried Egg
A quick and simple fried egg with a perfectly runny yolk and crispy edges, inspired by classic Hong Kong-style cafe cooking.
Story
This simple dish is a staple in Hong Kong-style tea restaurants, often served alongside rice or noodles. The key is achieving that delicate balance between a golden fried edge and a soft, runny center.
Ingredients
large egg
1
vegetable oil
2 tablespoons
salt
a pinch
freshly ground black pepper
to taste
Instructions
1
Heat the pan
Pour the vegetable oil into a non-stick skillet and place over medium-high heat. Let the oil shimmer and spread evenly across the pan surface.
2
Crack and cook the egg
Carefully crack the egg into a small bowl, then gently slide it into the hot oil. Cook for about 2 minutes without moving it, allowing the whites to set and develop golden edges.
3
Season and serve
Sprinkle with salt and pepper to taste. For a runny yolk, remove from heat while the center still looks slightly translucent. Transfer to a warm plate and serve immediately.
