Pescatarian Classic Fried Eggs
Few things in the kitchen are as satisfying as a perfectly cooked fried egg, and this method delivers that golden, lacy-edged result every single time. Butter melted low and slow is the real secret here — it creates a rich, nutty base that coats the whites without turning them rubbery or brown. Cooking over medium-low heat lets the whites set gently and completely while keeping the yolk gloriously runny, which is exactly the balance that makes a fried egg worth eating. If you prefer a little more doneness, the quick flip for over-easy adds just 30 seconds and leaves the center soft and jammy rather than chalky. A pinch of salt and pepper is all the seasoning this needs, because when the ingredients are this simple and the technique is this clean, there's nothing to hide. It's the kind of recipe that works for a lazy weekend breakfast, a fast weeknight dinner on top of greens or rice, or honestly any meal where you need something delicious in under five minutes.
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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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