Low FODMAP Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this simple technique delivers golden, lacy-edged whites with a yolk that's still gloriously runny. With just butter, eggs, salt, and pepper, every ingredient here is naturally low in fermentable carbohydrates, so there's no need to scrutinize labels or swap anything out. The key is patience — melting the butter over medium-low heat and letting the eggs cook undisturbed means the whites set evenly without turning rubbery or browning too fast. If you prefer a little more structure to your yolk, the quick flip for an over-easy finish takes only 30 extra seconds and keeps that soft, jammy center intact. Slide them onto a plate and eat immediately, because a fried egg waits for no one. It's the kind of recipe that proves a gut-friendly meal doesn't have to be complicated or compromise on flavor.
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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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