Fried Eggs

There are many ways to fry an egg. I personally want my eggs on the more "cooked through" side but I don't want to risk breaking the yolk by flipping them over in the pan. I use my sunny side up method, but steam them without flipping if I want them to be on the more done side. The important thing with fried eggs is giving each one enough pan real estate to fry properly and not run into one giant mass. Another trick? When I want more protein and less yolk, I fry one yolk with three whites like a giant Willy Wonka egg white. If you like texture, add coarse salt instead of kosher.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 servings
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Ingredients

1 tablespoon unsalted butter

4 large eggs 

Kosher salt 

Freshly ground black pepper 

Directions

  1. Fry the eggs: Place a skillet over medium heat and add the butter. When it begins to brown, crack 2 eggs, a distance apart, into the butter. Lower the heat, season them lightly with salt and cook 2 to 3 minutes or longer, if desired. Repeat with the remaining 2 eggs.
  2. More cooked: If you want your egg yolks cooked through, add a splash of water to the pans, cover and cook for 1 to 2 additional minutes. This steams the eggs. Alternatively, you can run the pans under the broiler for 1 minute. Season with salt and pepper. Serve immediately. 
  3. A fried variation: Crack an egg in the pan to fry and add two additional yolks. The 3:1 white to yolk ratio makes for a higher protein, lower cholesterol egg. Fry according to above instructions. 
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