Eggs are not just for breakfast. A beneficial source of protein and vitamins A, D and B, they are economical, versatile and nutritious enough to fit into any meal of the day. According to the Egg Nutrition Center, the French had mastered over 685 techniques for preparing an egg by the time of the French Revolution. Whether an egg is scrambled, boiled, poached and fried, there is usually a cooking technique that ensures perfection if followed. Frying an egg and keeping it from sticking to the pan requires a combination of preparation and patience. Get it right and your egg will slide from pan to plate effortlessly.
Set a non-stick frying pan on the stovetop. Set the burner to medium heat to preheat the frying pan before you begin frying the egg. Preheating is complete when a drop of water sizzles on the frying pan.
Coat the frying pan with a small amount of butter or margarine for flavor and extra slip, after preheating. Crack the egg by hitting it gently against the edge of the frying pan. Separate the shells and allow the yolk and the whites to flow into the center of the frying pan.
Turn the stovetop heat to low - cooking an egg over lower heat ensures that the texture will be tender rather than rubbery. Allow the egg to cook until the egg white changes from clear to white. Slide a plastic spatula under the egg and turn it over.
Fry the other side of the egg until the yolk reaches your desired doneness. An over-easy egg may only need a minute or so of cooking on the yolk side. If you prefer a firmer yolk, two to three minutes on either side should suffice.
Slide the spatula under the fried egg, moving it from the frying pan to a plate. Turn-off the stovetop and allow the frying pan to cool.