Food & Cooking Recipes Breakfast & Brunch Recipes Perfect Fried Egg Every Time 3.3 (53) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email A little bit of steam ensures that you'll never have an under- or overcooked egg white again.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients ½ teaspoon unsalted butter 1 large egg 1 teaspoon water Salt and freshly ground black pepper Directions Heat a small cast-iron or nonstick skillet over medium-high heat. Add the butter and swirl it to coat the skillet. Immediately crack the egg into the skillet. Add the water to the pan, reduce the heat to medium low, cover, and cook for 1 minute. Remove the egg from the pan immediately. Season to taste with salt and pepper and serve. Rate it Print