Ingredients
1 tbsp. butter, or fat of your choice
large egg
Kosher salt
Freshly ground black pepper
Preparation
Choose the right pan.
Step 1 In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is completely set. Remove from pan and season with salt and pepper.
Step 1In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 30 seconds until white is just set. Remove from pan and season with salt and pepper.
Step 1In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 1 minute more, until yolk is slightly set. Remove from pan and season with salt and pepper.
Step 1In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 2 to 3 minutes more, until yolk is completely set. Remove from pan and season with salt and pepper.
Choose the right pan.
When it comes to pretty much anything else, I’m all about a cast iron skillet. For eggs though, nothing works better than nonstick. I basically bought a nonstick pan just for cooking eggs, and it’s worth it. Nonstick skillets typically have a shorter lifespan, so don’t feel bad about buying one on the cheaper side—this one is my favorite . If you’re like me and usually make 1 to 2 fried eggs at a time, an 8" pan is perfect. If you cook up breakfast for a crowd on the regular, go for something bigger. If you don’t have a nonstick pan, you can use a cast iron or carbon steel pan in a pinch. Just make sure to up the amount of fat to avoid scraping burnt bits of egg off your pan. 2. Choose the right fat. Butter is the most classic choice for frying eggs, and in my opinion the best. Why? It’s just… so, so, good. BUT! If butter isn’t your thing, there are plenty of other options. Olive oil is a great choice as well, it’ll still add some flavor and will give your eggs some deliciously golden crunchy edges. Vegetable oil works fine if it’s all you’ve got, but it’s not preferred. If have some bacon fat (the holiest of fats) on the other hand, you’re in business. Name me a more iconic duo than bacon and eggs. I’ll wait. 3. Cook ’em your way. Everyone likes their eggs differently, and that’s ok! I, along with many others, prefer my yolks runny—which is why I usually go the sunny-side-up or over-easy route. In both, the whites are set and the yolks are runny. The difference is that over-easy eggs are flipped before removing from the pan, while sunny-side-up eggs only cook on one side. Eggs over-medium and over-hard just require longer cook time on their flipped side so the yolk is semi or completely cooked, respectively.
