Basic Fried Eggs

  • Cook Time

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  • Ingredients
    Butter
    2 to 4 Eggs
    Salt and Pepper

    Yields: 2 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Choline

    Good Source: Protein and Vitamin D

    Calories: 105

    Total Fat: 9 g
    Saturated fat: 4 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 196 mg
    Sodium: 72 mg
    Carbohydrates: 0 g
    Dietary Fiber: 0 g
    Protein: 6 g
    Vitamin A: 388.3 IU
    Vitamin D: 43.8 IU
    Folate: 23.6 mcg
    Calcium: 29.1 mg
    Iron: 0.9 mg
    Choline: 126.4 mg

    Vitamin C: 0 mg
    Vitamin E: 0.9 IU
    Trans Fat: 0 g
    Sugars: 0 g
    Potassium: 70.1 mg
    Magnesium: 6.1 mg
    Selenium: 15.4 mcg
    Phosphorus: 100.1 mg
    Vitamin B12: 0.5 mcg
    Vitamin K: 0.5 mcg
    Vitamin B6: 0.1 mg
    Copper: 0 mg
    Vitamin B1 – Thiamin: 0 mg
    Manganese: 0 mg
    Zinc: 0.7 mg
    Vitamin B2 – Riboflavin: 0.2 mg
    Vitamin B3 – Niacin: 1.4 mg
    Omega 3: 0.1 g
    Omega 6: 1 g

Directions

  1. For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot.

  2. BREAK eggs and SLIP into pan, 1 at a time. IMMEDIATELY reduce heat to low.

  3. COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. SLIDE turner under each egg and carefully FLIP it over in pan. COOK second side to desired doneness. SPRINKLE with salt and pepper. SERVE immediately.

  4. For Basted Eggs: COOK as for Over-Easy or Over-Hard Eggs, but use 2 Tbsp. butter. COOK until edges turn white. Begin BASTING eggs with butter from pan. COVER pan between bastings and CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard.

  5. For Steam-Basted Eggs: COOK as for Over-Easy or Over-Hard Eggs, but use 1 tsp. butter or a light coating of cooking spray. COOK until edges turn white. ADD 1 tsp. water to pan. Cover pan tightly. CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard.

Insider Info

Serve fried eggs for breakfast, in sandwiches or on top of steaks, burgers or hash.

Fresh eggs produce the best-looking fried-egg – a compact oval with a thick white and a high centered yolk.

For neater shape, break eggs into custard cup first, rather than directly into the pan. Hold cup close to surface of pan and slip egg from cup into pan.

Heat matters. If heat is too high, eggs will become tough and rubbery. Gentle heat preserves nutrients and allows for even cooking.