FRIED EGGS
2 to 4 servings
For tender whites, use medium heat. For whites with lacy, brown edges, use medium-high heat.
Melt in a large nonstick skillet:
- 1 to 3 tablespoons butter or other fat
When the butter is sizzling but not browned, carefully crack into the skillet:
- 4 large eggs
Season with:
- Salt and black pepper
Cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 5 minutes. For sunny-side up eggs with runny yolks, simply cover the skillet during cooking. For whites that are done and yolks that are between syrupy and thickened—over easy or over medium—insert a spatula under the egg when the whites are firm, supporting the yolk area, and cautiously turn it in the skillet. Cooking the second side will take very little time, 15 to 30 seconds. Fried eggs over hard or well are cooked a bit longer on the second side, until the yolk is nearly set.