Perfect Fried Egg

Ingredients

• 2 pieces Large Egg (room temperature)
• 2 tablespoons Unsalted Butter (softened, cut into pieces)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground, to taste)

Instructions

1. Gather Ingredients and Tools

   Lay out the eggs, butter, salt, pepper, skillet, spatula and a plate so you don’t have to run around while cooking.

   Time: PT1M

2. Preheat Skillet

   Place the non‑stick skillet over medium‑high heat.

   Time: PT1M

   Temperature: medium‑high heat

3. Melt Initial Butter

   Add 1 teaspoon of butter to the pan and let it melt until it sizzles and starts to pop.

   Time: PT30S

4. Crack Eggs and Season

   Crack the eggs on the countertop (to avoid shell fragments) and slide them into the pan. Sprinkle with a pinch of salt and pepper.

   Time: PT1M

5. Add Butter for Basting

   Drop a generous knob (about 1 tablespoon) of butter into the pan around the eggs.

   Time: PT30S

6. Baste and Cook Whites

   Tilt the pan slightly and use a spoon to baste the melted butter over the egg whites, avoiding the yolk. Cook until the whites are set and the edges turn golden‑brown.

   Time: PT2M

   Temperature: medium heat

7. Finish Cooking

   Lower the heat just a touch and let the egg finish cooking for another 30 seconds – the whites should be fully set while the yolk stays runny.

   Time: PT30S

   Temperature: low‑medium heat

8. Plate and Serve

   Slide the egg onto a warm plate, letting any excess butter drain off. Serve immediately with toasted bread to dip into the yolk.

   Time: PT30S

Nutrition Facts

Calories

190

Protein

6 g

Carbohydrates

1 g

Fat

16 g

Fiber

0 g

Ingredient Substitutions

• Instead of Large Egg: Free-range egg, Organic egg
• Instead of Unsalted Butter: Margarine, Clarified butter (ghee)
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper, Paprika

Equipment Needed

• Non‑stick Skillet
• Spatula
• Plate
• Butter Knife (optional)

Critical Steps — Do Not Skip

• Melt butter until it sizzles but does not brown
• Baste the whites without breaking the yolk
• Control heat to keep the yolk runny

Chef Tips from the Video

• Use fresh, high‑quality butter for the best flavor.
• Season the egg just after it hits the pan so the salt doesn’t draw out moisture.
• A non‑stick skillet gives the most consistent crispy edges.

Troubleshooting

Storage

Refrigerator: Store cooked eggs in an airtight container for up to 1 day; reheat gently.

Freezer: Not recommended – texture changes.

Room temperature: Best served immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑heat the skillet while you’re gathering ingredients.
• Measure out butter in advance so you can add it quickly.