You'll Never Break a Fried Egg Yolk Again With This Genius Tip

Nothing makes you feel like a professional chef quite like nailing the perfect fried egg in your very own kitchen. No matter if it’s topping a toasty buttered bagel or sliding onto a crispy potato hash, a smooth, golden yolk isn’t just delicious, it’s also the epitome of aesthetic cooking.

However, sometimes the runny, fried egg moment you picture in your head never actually makes it to the plate. Between the transfer and the handling, that fragile yolk can burst and start cooking right in your hot pan—and that, my friends, can put a major damper on your morning toast.

So, we wanted to share a trick that will help you avoid any broken yolks for all breakfasts from here on out. It doesn’t require any new kitchen skills, and it makes use of something you definitely already have in your kitchen.

How to Fry an Egg

First, let’s go over the egg cooking basics. A good fried egg starts with a nonstick skillet, a bit of butter or oil, and, of course, fresh eggs. 

You’ll start by heating your skillet over medium-high heat, then, once the pan has reached the perfect temp, add in your eggs. You can do this by cracking them right over the pan, or, if you want to be extra cautious, cracking them into a bowl or ramekin and gently pouring the eggs into the pan at a low height.

How to Fry Eggs With Ice

Now, once the eggs are sizzling away to lacy perfection, drop in a couple of ice cubes—yes, ice.

Place the ice in an open area of the pan away from the eggs (so they don’t get water-logged), turn the heat down to low, and cover the pan. Then, watch as the eggs turn from raw ingredients to soft, perfectly-set creations.

Why It Works

Introducing ice (or water, if needed) creates steam in the hot pan, and when the steam is trapped under the lid, it cooks the surrounding membrane of the egg—the part that isn’t touching the heat source directly.

The heat from the steam is gentle enough to not overcook the eggs, but creates a thin skin around the yolk to hold it safe and sound until it gets to your plate.

It’s almost like poaching and frying eggs in one swoop. And, best of all, it gets rid of all the slimy, uncooked membrane that sometimes looks a little too suspicious sitting on top of your breakfast. Firm whites, loose yolks, can’t lose (or something like that, Coach Taylor).

“In our house, we call these ‘Cloudy Day Eggs’ as opposed to Sunny Side Up,” shared Allrecipes Senior Content Manager Frances Crouter, which puts a cute spin on the familiar favorite style.

So, if you’ve ever come face to face with a sad, spilled yolk in your frying pan, get ready for this simple, straightforward trick to change the way you cook breakfast. No more broken yolks on your watch—it’s only beautiful, chef-level egg breakfasts from here on out.