- 2 tablespoons butter
- 2 eggs
- In a 7- or 8-in. skillet or omelet pan, melt butter over medium heat. Break eggs, one at a time, into a custard cup or saucer, then gently slide into the pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken.
- For eggs sunny-side up, cover pan and cook until yolks thicken, but are not hard. For basted eggs, spoon butter in pan over eggs while cooking. For over-easy eggs, carefully turn eggs to cook both sides but do not cover pan. Yield: 2 servings.
Originally published as Fried Eggs in Complete Guide to Country Cooking Cookbook 1998, p218
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Reviewed Jan. 5, 2012
"We have used each of these methods for years! I use virgin olive oil with garlic or peppers instead of butter. Also if you want the whites to be crisby, leave full heat on for a minute or so."