- 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
Reviews for Fried Eggs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."