Recipe courtesy of Ree Drummond
Perfect Fried Egg - Tutorial
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 119
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 160 mg
- Sodium
- 61 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 119
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 160 mg
- Sodium
- 61 mg
Ingredients
Directions
- Heat some canola oil in a pan over medium (not too hot!) heat. Crack in the eggs 3 at a time. As they cook, spoon hot oil over the whites of the eggs so the top will set but still be pretty. Towards the end of cooking, carefully pour a couple of spoonfuls of oil over the yolks. Keep going until the egg is the doneness you want.
- Serve with a dash of Worcestershire sauce and a dash of hot sauce if you'd like!
