You want the pan to be at medium-low. I know, I know—you’re impatient. You want that sizzle now. But crank it to high, and you’ll get a fried egg that looks like lace on the bottom and snot on top. Nobody wants snot-eggs.
If you go too low, you’ll get a pale, sad disk that takes forever to cook. It’ll be greasy, too. Like it’s been crying. So we’re hunting for a sweet spot, around 275°F to 300°F (135°C to 150°C). Think of it as a warm hug for your egg, not a boxing match.
The Water Drop Test (Because You’re Fancy)
Here’s a trick that makes you look like a chef. Flick a tiny drop of water onto the pan. Does it dance and sizzle immediately? That’s your cue. If it evaporates with a scream of steam, your pan is too hot. If it just sits there, being a puddle? Too cold.
You want that drop to skitter around like it’s late for a meeting. That’s the sound of success. Well, that and your stomach growling.
