I'm Frank Proto professional chef and colonary instructor and I hope you like fried eggs cuz that's what we're doing today I'm going to show you how to make a perfect fried egg salty crispy edges buttery runny yolk not those floppy snotty eggs that you used to make this is fried eggs 101 in my world a fried egg is an egg cooked in fat but it also has to have brown crispy edges the secret to the best fried eggs is knowing how to control your temperature and using lots of butter simple first thing I want to do is get everything I need laid out I don't want to be running around the kitchen cuz fried eggs don't take that long and if I have to run to get a spatula it's going to get overcooked or burnt time to fry when I make fried eggs I use a non-stick pan you can use stainless steel you can use carbon steel but for the most part this is more foolproof and you're going to get a better result every time I put my pan on medium high heat first thing I'm going to do is add just a little bit of butter to kind of grease my pan up and before I put the eggs in just want to make sure that I coat the bottom of my pan with butter we're going to put more butter in later just to base the egg but for now just going to start it out in a little bit of butter I'm going to wait for the butter to sizzle a little listen right most people don't understand that you're using all of your senses in the kitchen sometimes you need to listen here my butter starting to snap crackle and pop I'm going to crack on the counter before I put my egg in if I crack on the side of the pan sometimes you get little fragments of shell if you get shell in your eggs you want to use the shell to get it out so shell attracts shell so we're going to crack on the counter and we're going to crack our eggs into the pan on the counter and into the pan at this point salt and pepper fried egg is not a fried egg unless there is a little pepper on it you don't have to agree with me but I'm right and then I'm going to put a nice big knob of butter in here for basement I'm going to separate my eggs so they're two individuals so at this point to get the white nice and set around the yolk I'm going to take my butter I'm going to base it around and trying to avoid the yolk and just get it onto the white if you have to tilt your pan a little tilt your pan but we're going to get that beautiful buttery goodness all over the egg not just on the edges all right our egg is nice and basted we can see that we're getting some nice caramelization I'm going to lower my heat just a little but you can see I have nice snap crackle and pop and my eggs are done I'm going to use a spatula drain them a little get them on the plate and the only thing this plate needs is some toast to soak up that beautiful runny yolk here are my beautiful fried eggs only one thing left to do is to taste what do you do with the toast you jam it right into the yolk and you dip it you got to take a [Music] bite butter makes all the difference here right and I'm just going to taste a little piece of the egg the yolk is perfectly running the bottom whites are super crispy and we got those beautiful crispy edges they're buttery salty perfect this is a wonderful fried egg fried eggs don't need to be difficult set yourself uppr right choose the right ingredients and in a matter of minute you're going to have that perfectly salty runny yolk crispy Edge fried egg that everybody wants