There's been a lot of talk lately about the exponential joy of fried eggs. They are what we most commonly associate with a hearty breakfast. They are also great on bibimbap. They turn a humble grilled sandwich into a croque madame. In fact, putting an egg on it even has its own zine now.
For something that brings the world so much joy, we've often felt a lot of agita about the process of making them. Eggs are finicky little things, and things can go very left very fast if you let them fluster you. Don't worry, we're just one listicle away from fried egg nirvana. Don't just take our word for it, listen to this guy.
This story appears in Issue 85 of our weekly iPad magazine, Huffington, available Friday, Jan. 24 in the iTunes App store.