Citric Acid Free Classic Fried Eggs

Total time7 min

Prep time2 min

Cook time5 min

Few breakfasts are as satisfying as a perfectly cooked fried egg, and this stripped-down version delivers exactly that — golden-edged whites, a glossy runny yolk, and nothing unnecessary in the pan. For anyone navigating citric acid sensitivities, eggs are a natural safe haven since they contain none, but the real trap is often in the extras: seasoned salts, flavored butters, or pre-made cooking sprays that sneak in additives. Here, it's just unsalted butter, eggs, and a pinch of plain salt and pepper, so you know exactly what you're eating. The butter melts low and slow until it foams, creating that slightly nutty, rich base that makes diner-style eggs taste so good at home. Cooking undisturbed is the real secret — patience lets the whites set evenly without rubbery edges while keeping the yolk soft and jammy. If you prefer over-easy, a quick 30-second flip gives you that matte yolk surface with a molten center still intact. Serve them straight from the pan and they're genuinely perfect.

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Ingredients

2 servings

1 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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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