Use a cast iron skillet if you have one. Cast iron is non-toxic and retains heat well. If you warm up the pan as directed before adding the oil, it should offer a great non-stick cooking surface. I use my 8″ cast iron pan (affiliate link) for single eggs, or 12″ pan for two eggs. My next best bet would be stainless steel. I’m hesitant to suggest non-stick pans because high heat can damage the coatings and release toxic PFOA’s into the air.
Crack the egg into a bowl first. You can more easily avoid oil splatters this way. I also find that pouring from a bowl yields a more evenly shaped fried egg that cooks a little more evenly.
Make sure the oil is hot before you pour in the egg. This helps ensure that the egg doesn’t stick to the bottom of the pan, and yields super crispy edges.
Be careful and watch out for hot oil splatters! This recipe is going to leave some tiny oil splatters on your stovetop. You’ll want to step away after you pour in the egg to avoid getting splattered yourself.
