Red Meat Allergy Friendly Classic Fried Eggs
Few things hit the spot like a perfectly cooked egg, and this skillet version delivers that golden-edged, buttery result every single time. For anyone managing a red meat allergy, eggs are a naturally safe and satisfying protein that never requires a second glance at the label. The technique here is all about patience — low heat and that foamy butter create whites that are fully set without turning rubbery, while the yolk stays gloriously runny. If you prefer a little more doneness, the over-easy flip takes just 30 extra seconds and leaves the center soft and custardy. With only three ingredients and one pan, this is the kind of recipe that proves simple cooking is often the best cooking. Serve straight from the skillet while everything is still hot and the butter is still fragrant.
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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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