Fried Eggs Recipe

Bring ingredients together

Take 2 large eggs out of the refrigerator and let them sit at room temperature for 5 minutes while you gather oil, salt, pepper, and any optional items. This reduces shock when adding to hot pan and helps even cooking.

If serving with toast, start toasting bread now so it's ready when eggs finish.

Heat the pan

Place a 8-10 inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon neutral oil and 1 teaspoon butter (if using). Heat until butter has melted and the oil shimmers but does not smoke, about 1 to 2 minutes.

Crack the eggs

Crack eggs into a small bowl or cup one at a time to check for shells, then gently slide them into the hot pan, spacing them so whites don't crowd. If you prefer, crack eggs directly into the pan.

Cook whites through

Reduce heat to medium-low. Let eggs cook undisturbed until the whites are mostly set and opaque around the yolks, 2 to 3 minutes. If whites are still translucent near the yolk, tilt the pan slightly and spoon hot oil/butter over those areas for 15–30 seconds to help set them.

For sunny-side up

Cook until whites are fully set but yolks remain runny, about 2 to 4 minutes total depending on temperature. Do not flip. For a slightly firmer top without flipping, cover the pan with a lid for the last 30–60 seconds to trap steam.

For over-easy/over-medium

When whites are set at the edges but the top is still slightly soft, gently run a spatula under each egg and flip them carefully. For over-easy, cook 15–30 seconds more; for over-medium, cook 45–60 seconds; for over-hard, cook 90 seconds or until yolks are fully set.

Season

Immediately after cooking, season eggs with about 1/4 teaspoon freshly ground black pepper and a pinch of salt to taste. If using 1 teaspoon salt for both eggs, sprinkle lightly during cooking or after—adjust to preference.

If you toasted bread, spread 1 teaspoon butter on each slice. Transfer eggs to the plate using a spatula. Garnish with 1 tablespoon chopped chives or parsley and add hot sauce or chili flakes if desired (about 1 teaspoon).

Serve immediately while the eggs are warm. Enjoy on their own or on toast.

Clean the pan: once cooled, wipe or wash with warm soapy water to remove remaining oil and egg residue.