Cooking experts say small habits make a big difference in frying eggs. Start with fresh eggs (신선한 달걀) so whites hold shape. Crack eggs on a flat surface and into a small bowl first to remove shells and check yolk. Heat the pan gently with oil and start over low-medium heat to cook whites evenly. Season in the oil or during cooking rather than only at the end for even flavor. For runny yolks, add 1–2 teaspoons of water and cover the pan to use steam instead of flipping. Use a nonstick pan sized for the number of eggs so whites don’t spread too thin. Don’t overcook: about 3–4 minutes for soft, 5 minutes for medium, and 6 minutes for hard. These simple steps help home cooks avoid common mistakes like broken yolks, burnt bottoms, or watery whites.
