Fried Egg Recipe

Bring ingredients together

Take the egg out of the refrigerator and let it sit at room temperature for 5 minutes if possible. Crack the egg into a small bowl or ramekin to check for shell fragments and make sliding it into the pan easier.

Heat the pan

Place a nonstick or well-seasoned skillet (8" preferred) over low to medium-low heat. Add the butter and optional oil. Let the butter melt gently and foam but not brown — this creates an even, low-temperature cooking surface to keep the white tender while the yolk stays runny. Total pan heating time: about 1–2 minutes.

Add the egg

When the butter is melted and foamy, carefully slide the egg from the bowl into the center of the pan. Keep the heat low; you should see gentle bubbling at the edges but no rapid frying.

Cook the white

Let the egg cook undisturbed for 2 to 3 minutes. If the edges begin to crisp too quickly, reduce heat. The white should set completely except for a slightly tender area around the yolk, and the yolk should remain visibly runny and glossy.

Optional finish for very tender whites

If you prefer the top of the white set without flipping, cover the pan with a lid for 15–30 seconds toward the end of cooking to trap steam and gently cook the surface of the white. Do not let it sit so long that the yolk firms up.

Seasoning

Once the white is set and the yolk still runny, use a spatula to carefully transfer the egg to a plate or directly onto toast. Season immediately with a pinch of fine sea salt and a pinch of freshly ground black pepper to taste.

Garnish with finely snipped chives if using and serve hot with toast or bread. Enjoy immediately so the yolk remains runny.