Why We Always Eat the Yolk

Plus our favorite way to cook an egg

Hannah Hayes
Fried Egg
Hector Manuel Sanchez

Tell a Southerner, “to make a long story short” and they’ll likely reply “well, why would you want to do that?” Coincidentally, the same principal applies to eggs. Put an egg white omelet on the menu and we will likely think, “well, why would you want to order that?”

Why would you take out the best part? If you’re going to tell a story, tell a story. If you’re going to eat eggs, order a real omelet. Turns out that we’re right.

Common wisdom for the past few decades preached that egg yolks were filled with dietary cholesterol, which was thought to in turn clog arteries and cause spikes in blood cholesterol.

Now yolk-lovers everywhere can rejoice as new studies have found eating foods high in cholesterol is not directly correlated to having high levels of cholesterol. In fact, eggs might even be beneficial for raising good cholesterol levels linked to a lower risk of heart disease. Yolks contain also contain an abundance of carotenoids that promote eye health and protect against inflammation. If only science could find this kind of evidence for pie consumption.

It may be a simple way to celebrate the newly vindicated egg, but nothing compares to a perfectly fried one for breakfast. Here’s our technique for crisp brown edges and a runny yolk.

Use olive oil: It has a higher smoke point than butter, which keeps the edges from burning. Heat 2 tablespoons of extra-virgin olive oil in a nonstick skillet over medium heat for about 1 to 2 minutes.

Watch for bubbles: Once the oil is hot, gently crack the egg into the skillet. The oil should bubble around the whites from the start.

Stick the landing: Cook the egg for 2 minutes, rotating the skillet a few times so it cooks evenly. Use a thin, flat-edged spatula to slide under the egg, and carefully lift it from the pan.