Nutmeg Free Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this stripped-back version delivers exactly that — golden, buttery edges, set whites, and a yolk that runs the moment you break it. The ingredient list is about as short as it gets: butter, eggs, salt, and pepper, which means there is genuinely nothing hidden in here to worry about. Cooking low and slow in foaming butter is the real secret, giving the whites time to turn fully opaque without turning rubbery or browning too aggressively underneath. The over-easy option is a nice touch if you prefer a slightly more set yolk that still stays soft and jammy in the center. Serve straight from the skillet onto warm plates and eat immediately — these do not wait around.
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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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