Vegetarian Classic Fried Eggs
Few things in the kitchen are as satisfying as a perfectly fried egg, and this three-ingredient approach proves that simplicity is everything. Butter is the real hero here — melting it slowly until it foams and settles creates that irresistible golden, lacy edge on the whites while keeping the yolk gloriously runny. The medium-low heat is intentional, giving you full control so nothing rubbishes or turns rubbery before you're ready. Whether you go sunny-side up or flip for over-easy, the difference comes down to just thirty extra seconds, which makes this recipe genuinely forgiving for any skill level. Salt and pepper at the right moment — right after cracking — seasons the egg evenly without drawing out moisture too soon. 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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