The Banter Cafe

[Ray1990]

Not sure I agree with the sentiment of the internet then. I always fry mine with my bacon grease and on medium heat. About half way through I wet my hand and drip a bit of water in the oil and put a top on the pan. It steams up the egg whites on top for a nice fully cooked almost poached type of finish and a beautiful sunnyside up runny as possible yolk. If your edges are crispy I feel like you kinda over cooked the best part of the egg...the yolk!

I grew up on the crispy method, less than 1 min frying usually. The trick is using a larger pan so you can splash/baste the top of the egg in hot oil using the spatula/turner.

I'll still do them this way if I'm having something saucy with it since juices cling to the egg better. About 20-30% of the yoke does solidify but I find that adds to flavour.

Now I want an egg sarnie!