Plain Jane Recipe

Simmer method (best texture)

Place 2 cups water and 1/2 tsp kosher salt in a medium saucepan and bring to a gentle simmer over medium heat. Reduce heat so the water is barely moving. Add the 4 all-natural hot dogs in a single layer. Simmer gently for 5–7 minutes until heated through. Remove hot dogs with tongs and drain on a paper towel-lined plate.

Alternate: Grill or pan-sear

Preheat grill or a heavy skillet to medium-high. For grill: place hot dogs on grates and cook, turning occasionally, until nicely browned and heated through, about 5–8 minutes. For skillet: add a thin film of neutral oil to the skillet and sear hot dogs, turning, until browned and cooked through, about 6–8 minutes.

Split buns if not pre-sliced. Add 2 tablespoons unsalted butter to a skillet and melt over medium-low heat until foaming. Place buns cut-side down in the skillet in a single layer and toast until golden brown and fragrant, about 1–2 minutes. Alternatively, butter the cut sides and toast on a grill or under a broiler for 30–60 seconds, watching closely to avoid burning. Keep buns warm until assembly.

Place one hot dog inside each toasted bun. Serve immediately plain (Plain Jane) or offer optional condiments on the side—yellow mustard, ketchup, and relish—so diners can add their preferred toppings. For a classic Plain Jane presentation, leave the hot dogs unadorned in the toasted buns.

Leftover storage: Refrigerate leftover cooked hot dogs in an airtight container for up to 4 days. Reheat gently in simmering water or a microwave (cover and heat in 20–30 second increments). Unbuttered buns are best stored separately at room temperature in a sealed bag for 1–2 days to avoid sogginess.