Fried Eggs Sunny Side Up
A fried egg is incredibly versatile and the basis for many meals. This method of cooking will produce a fried egg with cooked whites and runny yolks. If you like your whites a bit runny, don’t cook them quite as long. If you like your yolks hard, flip the eggs and cook them for an additional 30–60 seconds on the second side.
Serves: 1Hands-on: 8 minutesTotal: 8 minutesDifficulty: Easy
- 2 extra-large eggs
- 1 Tbsp. butter
- ⅛ tsp. salt, or to taste
- ⅛ tsp. ground black pepper, or to taste
- Crack 2 eggs into a coffee cup. Set aside. (You don’t want to crack the eggs directly in the pan in case you accidently get a piece of shell in there. If you do get a bit of shell in the cup, use an egg shell to retrieve it.)
- Heat a small cast-iron skillet or nonstick frying pan over medium-low heat and add the butter to the pan. (You will need at least 1 tablespoon to keep the eggs from sticking to the pan.)
- When the butter is sizzling but not yet turning brown, gently pour the eggs into the pan. Season with salt and pepper. Let the eggs cook slowly over medium-low heat for 2–3 minutes, or until the whites have set, but aren’t yet hard, then slide them onto a plate.