Fried Eggs

Name: Fried Eggs
Total time: 10 min
Ingredients: 1 tablespoon butter or olive oil; 2 eggs; Salt and freshly ground black pepper

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Makes 1 to 2 servings 1x

Time 10 minutes

Scale

Ingredients

1 tablespoon butter or olive oil
2 eggs
Salt and freshly ground black pepper

Instructions

Put the butter or oil in a medium skillet, preferably nonstick, over medium heat. When the butter has melted or the oil is hot, swirl it around the pan until the bottom is coated.
After about a minute, when the foam from the butter subsides or the oil shimmers, crack the eggs into the skillet. As soon as the whites lose their translucence—this takes only a minute—turn the heat to low and sprinkle the eggs with salt and pepper.
The eggs are done when the whites are completely firm and opaque, even around the yolk. (If you like them less runny, cook them for 1 or 2 minutes longer so the yolks aren’t so jiggly.) Gently lift them out of the pan with a spatula, being careful not to break the yolks, and eat them right away.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Eggs in the Hole: Eggs and toast all together: For each egg, use a small glass or other round object to cut a circle in the center of a slice of bread. In Step 1, double the amount of butter or oil; when it’s ready, put the bread slices and the rounds in the pan and cook for a minute or so. Turn, then crack the eggs into the holes in the bread. When the eggs begin to firm up, carefully flip the slices with a spatula. Cook on the second side for a few more seconds, sprinkle with salt and pepper, and serve with the rounds.