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The "slow fry" fried egg

Or, for those culinary historians among us, the "Point Method" courtesy of French chef Fernand Point.

For those that enjoy their sunny side up eggs with a warm runny yolk and creamy whites without any hint of charred or crisp edges, then this is the perfect method me thinks.

Not complicated, and this is what I do.

1. Coat a pan with your fat of choice. I like bacon grease or duck fat.

2. Turn the heat on the stove to the lowest setting and heat the pan just long enough for the fat to coat the pan.

3. Crack an egg into a separate bowl.

4. Then slide the egg into the pan.

5. Cover the pan with a lid.

6. Let it sit there, covered, on the lowest heat setting for 2 minutes.

7. Then turn off the heat, and let it sit for another 2 minutes or until the whites turn from translucent to a milky white.

8. Plate.

9. Heat up the remaining fat in the pan, then gently drizzle *around* the whites of the egg (not on top)

10. Garnish with a healthy sprinkle of sea salt.

11. Dig in.


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  1. Sounds good. I do something similar.

    What does the final drizzle around the edge of the egg do?

    4 Replies
      1. re: Kris in Beijing

        I do something similar, but use a teaspoon of water around the edges before covering.

      2. re: sedimental

        What does the final drizzle around the edge of the egg do?

        Just a little more flavor, and the hot oil/fat gives the whites a nice "ring" around the edges without any charring or browning.

        1. re: C. Hamster

          I grew up w/ them that way. Quick high heat, browned edges, raw yolks.

          1. re: chowser

            The brown edges are the best part. Except for the buttered toast and egg yolk.

                1. re: Uncle Bob

                  Or pasta... really, just about any starch.

          2. re: C. Hamster

            Me too. Sometimes.

            And sometimes, I want a sort of coddled fried egg.

            Variety, as they say ...

          3. Growing up, we had what my mother called 'Guardian Ware Eggs'.
            She'd use the small Guardian Ware pan, fixed them just like you described, but she'd sprinkle in a little water before she put the glass lid on.
            We never had crispy edges with those eggs. I'm not a crispy edge fan. Hers were perfect.

            1 Reply
            1. re: kitchengardengal

              The temperature of the egg and the size of the egg is going to have an effect on the time it needs to cook. I never consider 'cooking times' because of this. I use a t of water and a glass lid also.

            2. Eric Ripert has a similar approach to omelets, very much contra the classic high heat/sizzling butter method. He melts the butter over low heat, puts the blended egg into the pan when the butter is just hot, and keeps egg and cheese or whatever at a just-melting temperature. Works very well; gives a tender non-rubbery omelet.

              3 Replies
              1. re: Will Owen

                The reason for the non-rubbery eggs is the fact that the temperature of the proteins did not go above 212 F. Any protein strand will turn into a rubber band if heated above 212 F.

                1. re: Will Owen

                  Pepin has a good show about omelets. He cooks them each way - browned and then not browned.

                  1. re: Will Owen

                    Similar to what I do. I like fully cooked, but moist, tender eggs, no crispy edges. I fry eggs over medium, so cook a bit below medium to get the whites completely cooked but still tender, with a thickened, but warm, runny yolk.

                  2. I like my fried eggs exactly as described in the OP - the slightest hint of crispy and I'm likely to throw them away and start again. Never seem to have much trouble cooking them as I like them - low heat, a little basting of the yolk to keep it in pace with the whites - ready just as the yolk is turning opaque.

                    1. I love my eggs cooked with the exact opposite approach...

                      Pour a LOT of fat into a pan. Like enough fat to come up the sides of the egg.

                      Heat until smoking hot.

                      Crack 2 eggs, baste with fat while frying.

                      I find when you cook this way not only do the eggs get the nice brown frizz all around, but they also puff up...my personal favorite way to fry an egg. :D

                      3 Replies
                      1. re: joonjoon

                        Me too! It's how I grew up. I think it's because my parents were so busy that this was the fastest way to cook in the morning. High heat, bacon fat, fry crisp on one side. Flip it over for 5 seconds and all done. Nothing better when eaten with plain congee, pickled cucumbers, pork sung and some gluten.

                        1. re: joonjoon

                          What we're discussing here is the difference between two French methods: Joonjoon's is a FRIED egg, Point's is cooked "in the pan." Translations of French recipes into English usually defer to the English/American broader definition of "frying," but my Larousse Gastronomique's recipe for Ouefs Frits says to heat enough oil in a deep enough pan "for the egg to swim in" and to cover the yolk with the white. There's probably a recipe in there for Point's style, but the "Eggs" section of the book is longer than some of my whole cookbooks …

                          1. re: joonjoon

                            I totally agree. The challenge is to get the brown frizz without overcooking the bottom of the yolk because I want it mainly runny. For that, you need fat + heat.

                          2. Thanks for the post ipse - came in handy the other night when I was doing an egg to put on top of my pizza. - the few times I've tried it before it was the "getting the egg just right" part that I had trouble with. I now see more breakfast pizzas in my furtue.

                            6 Replies
                            1. re: Bryan Pepperseed

                              Good to hear!

                              When I egg my pizza, I just usually crack a raw egg right on top of the pizza immediately after taking it out of the oven. Then just let the pizza do its thing and slowly "cook" the egg with what I like to call "pizza afterburn".

                              1. re: ipsedixit

                                Thanks again - I'll give the afterburn method a try - always prefer a method that results in one less pan to clean.
                                Not to mention, the slight delay while waiting for the egg to cook might eliminate the afterburning being on the roof of my impatient mouth.

                              2. re: Bryan Pepperseed

                                I love egg on pizza. I cook mine longer than ispe--about 2-3 minutes in the hot oven so the whites are cooked but the yolks are a little cooked on the edges but mostly runny. We do bacon and egg pizza often, for dinner too.

                                1. re: chowser

                                  Did you know you can replicate this flavor/texture in a calzone as well?

                                  Just crack a raw egg into your calzone before folding and pleating, then bake with these deviations:

                                  1. Slice the steam vents *not* in the center or belly of the calzone but towards the outer edges.

                                  2. Bake the first 10 minutes at a higher temp then normal. So if you bake at 450F (which is what I do) then preheat your oven and bake at about 480 F for the 10 minutes or so.

                                  3. Then reduce oven temp to 400 F and bake until golden (not golden brown), which for me is usually about 15-20 minutes.

                                  4. Remove, plate and eat.

                                  You get this nice runny yolk with your calzone filling bathed in egg whites that have this tapioca pudding consistency.

                                  Good shit!

                                  1. re: ipsedixit

                                    Need to give this a try. Thanks! I'm thinking this might work in puff pastry, too.

                                  2. re: chowser

                                    Note to self...."Log into chow at least once a day"

                                    Made pizza last night and, because I'm still fine tuning Kenji's "skillet-broiler method", I completely forgot that I also wanted to do some egg experiments. Checking in on chow would have reminded me.

                                    Oh well, at least now I have a reason to live a couple more days - one for eggy za and one for an eggy calzone.

                                2. What's distinct here is letting it sit covered without heat for a couple of minutes. I've been doing this recently, but can't recall where I first read/saw it. Maybe it was an ATK episode.

                                  It's a good way if you like the yolk runny but covered with an white opaque.

                                  1. i could not help but hear foghat's "slow ride" in my head when reading your post title. LOL.

                                    "slow fried
                                    cook it easy
                                    slow fried"

                                    1. I do something similar. My father taught me a method that he got from his family. I don't do panfried eggs any other way. Heat a nonstick pan to warm; spritz with cooking spray, or lightly oil evenly. Gently crack in an egg, to minimize spreading. Wait for the white to set; add 1 tsp. water; cover with a glass lid (so you can watch). Steam until it completely sets. How long is preference. Use fresh eggs; they come out perfect every time.

                                      1. I love all sorts of egg methods, including the OP's. Fried in deep, really hot oil, almost deep-fried, is also good.

                                        And everything in between.