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 to 60 seconds on the second side.
Serves: 1Hands-on: 8 minutesTotal: 8 minutesDifficulty: Easy
- 2 extra-large eggs
- 1 Tbsp. butter
- 1⁄8 tsp. salt, or to taste
- 1⁄8 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 to 3 minutes, or until the whites have set, but aren’t yet hard, then slide them onto a plate.