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Basic Fried Eggs

Basic Fried Eggs
Serve fried eggs for breakfast, in sandwiches or on top of steaks, burgers or hash. For a cleaner shape, break eggs into custard cups before sliding them into the pan.
Prep Time:  1 minute
Cook Time:  6-8 minutes
Servings:  2 to 4 servings

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Ingredients

Butter
2 to 4 EGGS
Salt and pepper

Directions

Step 1 For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot.
Step 2 BREAK eggs and SLIP into pan, 1 at a time. IMMEDIATELY reduce heat to low.
Step 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.
Step 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.
Step 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

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.

IncredibleEgg.org

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Nutrition 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

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