Caffeine Free Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this stripped-back version proves that the simplest things are often the best. A knob of unsalted butter foamed in a skillet is all the fat you need to get golden, lacy edges and a yolk that runs just right when you break into it. The technique here is all about patience — medium-low heat and leaving the eggs undisturbed means the whites set gently without turning rubbery. If you prefer a slightly firmer yolk, the over-easy flip is just 30 extra seconds away, giving you that matte surface with a still-soft center. There's nothing hiding in this recipe — just butter, eggs, salt, and pepper — so it's as clean and straightforward as a meal can get. Serve them straight from the pan while the butter is still sizzling for the best possible result.
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Learn more →Ingredients
2 servings
- 1 tbsp unsalted butter
- 4 large eggs
- salt and pepper, to taste
Instructions
- 1
Melt the butter in a 10-inch or 12-inch skillet over medium-low heat until it foams and the foam begins to subside, about 1 minute.
- 2
Crack each egg into the skillet, spacing them apart so the whites don't merge. Season lightly with salt and pepper.
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