How to Make the Perfect Fried Egg, According to Chefs – The Kitchn

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I Asked 4 Chefs Their Secret to a Perfect Fried Egg — They All Agreed on This Simple Golden Rule

By Alexandra Foster, Assistant Editor, Published, Apr 8, 2026

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Ah, the humble fried egg. This versatile staple can be enjoyed any time of day. Serve it on top of avocado toast, layer it with chorizo for a spicy breakfast taco, or even add one on top of a juicy burger — the possibilities are endless. 

Yet while simple, it can be hard to perfect, so we turned to the experts (aka professional chefs) to get the scoop.

I spoke to Emmy Clinton, recipe developer and founder of Entirely Emmy; Colu Henry, food writer and cookbook author; Tara Thomas, chef and food empowerment activist; and Caroline Schiff, co-owner of Monday Diner and James Beard award nominee, to uncover their tips for getting a perfect fried egg every time. Here’s what they had to say. 

1. Crack your egg into a bowl first.

Both Clinton and Schiff agree that cracking your egg into a small bowl first, rather than directly in the pan, is essential to ensure there aren’t any broken yolks or shells. Clinton also “gently slides [the egg] into the pan” to further ensure the yolk stays intact. 

2. Cook it in butter. 

All the chefs agreed that butter is their preferred fat of choice when cooking a fried egg — and don’t be afraid to use a lot of it. You want a generous amount and to ensure it’s fully melted before adding in your egg. Schiff specifically likes to use clarified butter. “It has a very high smoke point and won’t burn like regular butter, but you get that rich butter flavor,” she says. 

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