Fried Eggs
Crispy-edged whites with a rich, runny yolk that breaks like liquid gold over everything it touches.
Zutaten
- 4 large eggs
- 1 tbsp unsalted butter
- kosher salt · to taste
- black pepper · freshly cracked, to taste
Zubereitung
- 1
Heat the pan
Place a non-stick or cast-iron skillet over medium-low heat. Let it warm up for about 1 minute before adding anything.
- 2
Melt the butter
Add the butter and swirl the pan so it coats the bottom evenly. Wait until the butter melts and starts to foam slightly but does not brown.
- 3
Crack the eggs in
Crack each egg into a small bowl first, then gently slide them into the pan one at a time. This way you can catch any shell and control where each egg lands.
- 4
Cook to your liking
For sunny-side up: leave uncovered on medium-low for 2 to 3 minutes until the whites are fully set and opaque but the yolk is still jiggly. For over-easy: carefully flip each egg with a thin spatula and cook 30 more seconds. Season with salt and pepper.
- 5
Serve immediately
Slide the eggs straight onto a plate and serve right away while the yolk is still runny and the edges are crispy.