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TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings


  • 2 tablespoons butter
  • 2 eggs

Nutritional Facts

1 serving equals 175 calories, 16 g fat (9 g saturated fat), 243 mg cholesterol, 179 mg sodium, 1 g carbohydrate, 0 fiber, 6 g protein.


  1. 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.
  2. 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."

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