Carrageenan Free Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this stripped-back version delivers exactly that — golden-edged whites, a glossy runny yolk, and nothing unnecessary in the pan. Carrageenan, a common additive found in many processed dairy products and plant-based alternatives, has no place here since this recipe calls for nothing but real butter, fresh eggs, and a pinch of seasoning. That simplicity is the whole point. Melting the butter over medium-low heat until it foams and settles is the kind of small technique that makes a big difference, giving the whites a delicate, lacy edge without any rubbery texture. Whether you prefer sunny-side up or a quick flip for over-easy, the instructions walk you through both so the yolk lands exactly where you want it. It's the sort of recipe that proves clean eating doesn't have to mean complicated cooking — just good ingredients handled with a little care.
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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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