Coconut Free Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this classic version delivers that golden, lacy-edged white with a yolk that runs just the way it should. Butter is the only fat here, which means you get rich, clean flavor without any tropical oils sneaking into your pan — a genuine relief for anyone navigating labels at the grocery store. The technique is simple but intentional: low-and-slow heat lets the whites set gently while keeping the yolk silky and bright. A light seasoning of salt and pepper is all it takes to make something this straightforward taste like a proper meal. Whether you go sunny-side up or flip for over-easy, the result is a plate you'll want to eat immediately — and honestly, you should.
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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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