Chestnut Free Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this version delivers that golden-edged, silky-yolked result every single time. Butter foams in the pan at medium-low heat, creating a gentle, even cook that keeps the whites tender rather than rubbery. A light seasoning of salt and pepper is all you need — the simplicity is the whole point. For anyone navigating tree nut allergies or sensitivities, eggs and butter are naturally worry-free ingredients, so there's no label-scanning required here. The technique gives you two options: sunny-side up with a glossy, runny yolk, or over-easy with that soft, barely-set center that breaks beautifully over toast. Serve them straight from the pan while the edges are still crisp and the butter is still fragrant, because these are best eaten immediately.
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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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