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Perfect Fried Eggs

cook fried egg
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Ingredients

Scale
  • 2 large eggs
  • 1 tablespoon unsalted butter (or olive oil)
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • 1 teaspoon fresh herbs, chopped (optional)
  • Pinch of flaky sea salt for finishing (optional)

Instructions

  1. Heat a non-stick skillet over medium heat for 1-2 minutes until evenly warm.
  2. Add the butter and tilt the pan to coat the surface evenly. Allow butter to melt and foam slightly.
  3. Crack each egg individually into a small bowl, then gently slide into the hot butter.
  4. Season immediately with salt and pepper from a height for even distribution.
  5. Cook until the whites are completely set but yolks remain runny, about 2-3 minutes for sunny-side up.
  6. Optional: For sunny-side up with more set whites, tilt pan and spoon hot butter over the whites repeatedly.
  7. For over-easy eggs, gently flip when whites are nearly set and cook second side for 15-30 seconds (runny yolk) or 45-60 seconds (medium yolk).
  8. Transfer to a plate using a slotted spatula.
  9. Garnish with optional fresh herbs and a final pinch of flaky sea salt.
  10. Serve immediately.

Notes

  • For the freshest eggs, look for compact whites that stay close to the yolk when cracked.
  • Room temperature eggs cook more evenly than cold ones.
  • For perfectly round eggs, use egg rings or mason jar rings in the pan.
  • Cover the pan for the last 30 seconds to help set the whites without flipping.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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