The key to good fried eggs is to cook them correctly and use the freshest eggs possible. As with poached eggs, I like to go the coop and take eggs directly from there, put them into the pan and fry them. There are different opinions about what to fry them in - olive oil, butter, or turn your head and use a bit of bacon grease. A healthy alternative that works well and tastes great is about 3/4 oil and 1/4 butter, but you can play around with it and see what your palate prefers. This recipe is for 2 fried eggs, so scale the oil or butter as appropriate for more or fewer eggs.
1 teaspoon to 1 tablespoon butter or oil
Freshly ground pepper
1. Place a medium skillet over medium heat until warm. Add the butter or oil and swirl the pan until it is well and evenly coated. When the butter's foam subsides or the oil is hot, cracks the eggs one at a time into the skillet, paying attention to the order in which they entered the pan.
2. As soon as the whites lose their translucence, turn the heat to very low and sprinkle with pepper.
3. Cook unit the whites are completely firm, carefully watching the area around the yolk as this is the final area to cook.
- If you want runny, sunny side up eggs, conclude at this point at Step 3
- If you want firmer, sunny side up eggs, cook a minute longer.
- For hard cooked fried eggs, cook the eggs for one minute, flip over the eggs with a spatula and cook for another 30 seconds.