A seven- to eight-inch skillet or omelet pan

A spatula (if you are using a nonstick pan, use a plastic spatula but try to find a thin one)

A spoon for basting

1 teaspoon (5 milliliters) to 2 tablespoons (30 milliliters) butter or cooking oil, or some cooking spray

Some eggs

Seasoning--salt, pepper, chili sauce, your favorite herbs

Optional:

A lid for the pan

A warmed plate

7 to 10 minutes maximum, including preparation

The best way to store uncooked eggs is in their carton in the back of your refrigerator. Never leave eggs unrefrigerated for more than 2 hours (including preparation and serving).

If you see a white, rope-like strand in your egg whites, don't despair, it's not an imperfection. It's the chalazae, an edible part of the egg that keeps the yolk centered in the whites.

Blood spots in the yolk do not mean the egg is fertile. They're caused by the rupture of a blood vessel on the yolk surface when the egg is formed, and indicate a very fresh egg. You can easily remove them with the tip of a knife, if desired.

Cook eggs especially thoroughly for infants, pregnant women, the elderly, the ill, or anyone with a compromised immune system.

For a balanced meal, serve eggs with vegetables, fruits, whole grain breads, and low-fat cheese.

2torial #0535: Learn2 Fry an Egg Fried eggs are no flash in the pan...but that's all it takes to make 'em Let someone else debate whether the chicken or the egg came first. When it comes to breakfast foods, the answer is clear: the egg reigns supreme. But how to prepare this natural wonder can be a wonder in itself, especially considering the seemingly countless ways to do so. Don't let the "too many choices" factor confuse you. A great way to begin is to stick with the basics and fry it up. The ultimate result of your fried egg experience all depends on your personal tastes. But whether you like them sunny-side up or over-easy, as a quick snack or for breakfast or dinner, eggs are a terrific source of natural vitamins, minerals, and protein. Once you've mastered the simple but precise art of frying eggs, you'll be on your way to breakfast nirvana. Grade AA or Grade A eggs work best for frying. Grade B eggs, while just as nutritious, are more suited for scrambling or baking. When shopping, choose only refrigerated eggs, and then refrigerate them immediately when you get home. This way, they'll last up to five weeks after you buy them. Notes on color: White and brown eggs are no different as far as taste or nutrition goes. The hen's breed determines shell color. Brown eggs are sometimes more expensive than white because the chickens who lay them are larger and require more food. Yolk color is determined by the hen's diet and also has no effect on taste. Notes on nutrition: Your diet and personal heath affect how many eggs you can safely eat (without consuming too much cholesterol) in one week. Check with your doctor to see what is best for you. In the meantime, here are some basic facts to consider: A large egg contains 4.5 grams of fat (1.5 of which is saturated fat), 213 milligrams of cholesterol, and 70 calories. An egg's nutrient level isn't affected by whether or not it's organic. Heat the pan Place your pan or skillet on the stove over medium heat. Determine how much butter, oil or cooking spray you'll use according to how many eggs you are cooking, and your personal taste--generally about 2 teaspoons (10 milliliters) of butter or 1 teaspoon (5 milliliters) of oil per egg. Put the amount you need in the pan and spread it evenly with the spatula. Usually just enough to create a thin coat on the bottom of the pan is plenty, especially if you are using oil or spray. Be careful with butter, because it can burn if the heat is too high or if it's in the pan too long. If you're using a large pan, you may need extra butter to help prevent this. Some people mix equal parts of butter and oil together to prevent burning but still retain a buttery taste. Heat the pan for a couple minutes or until it's hot enough to sizzle a drop of water. Add the eggs Break the egg on the rim of the pan. To do so, hit the egg's mid-section against the rim. Do this carefully, but firmly enough to crack the shell sufficiently without breaking the yolk or getting any part of the shell in the pan. Once it's cracked, use both hands to break the shell open (at or near the center of the pan), and let the egg fall in. If a piece of the shell falls in, remove it with a knife. Reduce the heat to low as soon as the eggs are in the pan. Cook the eggs slowly, and occasionally spoon some of the oil or butter onto the top of the eggs to baste them, if desired. You can use a clean knife to see if the eggs are done by sticking its tip into the whites about one-quarter inch away from the yolks. When you remove the knife, no white should be sticking to it. The eggs are done when the whites are completely set and the yolks begin to thicken (but aren't hard). Option: You can cover the pan with a lid while you're waiting, lifting it occasionally to baste the eggs or just leaving it on entirely. This will ensure the top half of the eggs are entirely cooked, and should be considered if you like your eggs sunny-side up (eggs served with the yolk facing up) or don't want to baste them. For sunny-side up: Go to Step 3. For over-easy (eggs flipped while cooking, but the yolk is runny when you break it): When you're sure the whites are just about completely set and the yolk is firm enough, use your spatula to turn the egg over. Carefully slide the spatula entirely under the egg. Keeping the spatula as low and as near to the pan as possible, slowly turn the egg over. Lift the spatula and wait about 15 seconds. For over-medium or over-hard: Same as over-easy, but once the egg is turned over, wait 30 seconds to 1 minute (or more), depending on how hard you want the yolk. An over-hard egg will have a yolk with a consistency similar to that of a boiled egg. Remove and season the eggs Once the eggs are cooked to your liking, use the spatula to remove them from the pan. You can also tip the pan and slide the eggs onto your plate if there isn't any leftover grease. Using a warm plate (which you can heat in the oven with the temperature set to "warm" or "low" while you're cooking the eggs) will keep the eggs warm longer and make your eating experience more pleasurable. Be careful when you're removing the plate from the oven. It will be hot and you'll need a mitt to avoid burning yourself. Once the eggs are on the plate, you can flavor them with a pinch of salt, pepper, chili sauce, or any other seasonings you like. To add some color and a little additional flavor (also good as an alternative to salt), try sprinkling a pinch of dill weed or another favorite herb on top. Now relax and enjoy the eggs of your labor! -end- Learn More!