Perfect Fried Eggs

Southern Kitchen
Fried egg - it's not the usual lunchmeat.

Serves: 1

Hands On Time: 10 minutes

Total Time: 10 minutes


1 tablespoon unsalted butter

2 large eggs

Kosher salt and freshly ground black pepper


Heat a large nonstick skillet over medium heat.

While the skillet is heating, crack each egg into its own individual tea cup or ramekin.

When the skillet is hot, add the butter and swirl it in the skillet until melted and foamy. Add the eggs to opposite sides of the skillet, giving them plenty of space in between. Cook until the whites have turned opaque but the yolk is still runny, about 3 minutes. Season with salt and black pepper.

For sunny-side-up eggs, immediately remove from the pan. For over-easy eggs, use a spatula to flip the eggs and cook for an additional 15 seconds. The yolk should still be runny. For over-medium eggs, continue cooking once flipped for 45 seconds. For over-hard eggs, continue cooking once flipped for 2 minutes. Serve immediately.

About the recipe

Fried eggs can be part of a perfect Southern breakfast, as well as a wonderful addition to many non-breakfast dishes. The key is starting with a warm — not hot — skillet and gently heating the eggs to your desired temperature. Add no more than 2 eggs at a time to avoid crowding the skillet.