Crispy edged fried eggs with golden runny yolks ready in 5 minutes. Simple technique for perfect sunny-side up or over-easy eggs every time.
For crispy lace edges, use higher heat and more butter or oil. Add a splash of water and cover with lid for steam-basted eggs with fully set whites and no flipping.
Eggs continue cooking from residual heat after plating so pull them 30 seconds early if you want very runny yolks. Best eaten immediately as fried eggs don't hold or reheat well.
Ingredients
Scale
Measurement units
- 4 Large eggs
- 2 tbsp Butter
- Salt, to taste
- Black pepper, to taste
Ingredients
Scale
Measurement units
- 4 Large eggs
- 2 tbsp Butter
- Salt, to taste
- Black pepper, to taste
Instructions
Prepare eggs
Crack eggs into a bowl or crack directly into pan one at a time.
Equipment: bowl
Heat the fat
Don't let butter smoke or it will burn and taste bitter
Heat nonstick skillet over medium heat.
Add butter (2 tbsp) and heat until it shimmers but doesn't smoke.
Reduce heat to medium-low.
Equipment: nonstick skillet
Cook eggs
Add eggs to skillet one at a time, keeping them separate.
Cook undisturbed for 2-3 minutes until whites are set but yolks are still runny.
For over-easy, flip gently and cook 30 seconds more.
Equipment: nonstick skillet, spatula
Season and serve
Season with salt (¼ tsp) and black pepper (⅛ tsp).
Slide onto plate and serve immediately.
Before you cook
Cook notes
- • For crispy lace edges, use higher heat and more butter or oil
- • Add a splash of water and cover with lid for steam-basted eggs with fully set whites and no flipping
- • Eggs continue cooking from residual heat after plating so pull them 30 seconds early if you want very runny yolks
- • Best eaten immediately as fried eggs don't hold or reheat well
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