@George-K said in ATK: "Perfect fried eggs":
From America's Test Kitchen:
How to Make Perfect Fried Eggs
Enter the ingenious hybrid fry-steam approach to fried eggs developed by my former colleague Andrew Janjigian that also includes a couple other smart moves:
First, preheat the pan on low for 5 full minutes. This lengthy preheating guarantees that there will be no hot spots in the skillet that could lead to unevenly cooked eggs.
Use two fats for frying. Vegetable oil, with its high smoke point, is added to the pan for preheating. Then we add butter just before the eggs, which imparts a diner-style richness.
Fry eggs in the hot fat for a full minute with the pan covered. That way, the pan traps steam and the eggs cook from above as well as from below, firming up the whites before the yolks overcook—no flipping required.
Move the pan off heat for a few minutes. The residual heat can finish setting the whites—including that stubborn portion around the yolk that is so often undercooked and gelatinous—while the yolks remain liquid.
Too much sugar for a dime.