Fried Egg on side Recipe

Prepare pan

Choose a small nonstick or well-seasoned skillet about 8 inches (20 cm) across. Place the skillet on the stove over medium heat and allow it to warm for 1–2 minutes until gently hot but not smoking.

Add fats

Add the neutral oil to the warm pan and swirl once to coat the surface. Add the butter to the pan. Let the butter melt and foam, watching so it does not brown; this takes about 30–45 seconds.

Crack the egg

Crack the egg into a small bowl or ramekin to check for shell fragments and freshness. Hold the bowl near the pan (about 1 inch / 2–3 cm above) and gently slide the egg into the melted butter and oil.

Fry the egg on the side (sunny-side style)

Reduce heat to low–medium so the egg cooks gently. Let the egg cook undisturbed for 2–3 minutes until the white is fully set but the yolk remains runny. For a firmer white around edges, tilt the pan slightly and spoon hot fat over the outer white once or twice. If you prefer the yolk slightly set on top without flipping, cover the pan with a lid for 20–30 seconds near the end of cooking.

Season

Sprinkle the cooked egg with a pinch of salt and a pinch of freshly ground black pepper. If using, scatter the chopped fresh herbs over the top.

Serve

Use a thin spatula to gently lift the egg from the pan and slide it onto a plate or on the side of toast or whatever accompaniment you prefer. Serve immediately while hot.

Notes and variations

For over-easy: carefully flip the egg using a spatula after whites set and cook 10–20 seconds more. For over-hard: flip and cook 1–2 minutes until yolk is firm. To cook multiple eggs, use a larger skillet and add an extra 1 tsp oil/butter per additional 2 eggs.