Tree Nut Free Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this stripped-back version proves that the simplest things are often the best. A knob of butter, a hot skillet, and a little patience are genuinely all you need to nail that lacy, golden-edged white with a yolk that runs just right. Cooking over medium-low heat lets the butter foam and settle before the eggs go in, which means gentle, even cooking rather than rubbery, overcooked whites. For anyone navigating tree nut allergies, this recipe is as clean as it gets — three whole-food ingredients with zero risk of hidden nut oils or contaminated pantry staples sneaking in. The over-easy option is a nice touch too, giving you a slightly more set yolk that still stays soft and saucy in the center. Slide them onto a warm plate and eat immediately, because a fried egg waits for no one.
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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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