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.
Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
All-purpose flour works well if that’s what you have on hand.
