Free Range Egg Recipe
Make Free Range Egg Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Additions
Method
Additions
Bring ingredients to temperature
Remove the egg from the refrigerator about 5–10 minutes before cooking so it approaches room temperature. This helps the white and yolk cook evenly.
Prepare pan
Select a small nonstick or well-seasoned skillet (6–8 inch). Place it over low–medium heat and add the unsalted butter. Allow the butter to melt gently and foam but not brown, about 30–45 seconds.
Beat egg (for a soft, slightly scrambled style) — optional
If you prefer a lightly scrambled or 'folded' free-range egg rather than a fried/sunny-side style, crack the egg into a small bowl, add the milk or cream and a pinch of salt, then whisk quickly until blended. For a fried/sunny-side egg skip this step and proceed to the next direction.
Cook the egg
For sunny-side: crack the egg directly into the skillet with melted butter, reduce heat to low, cover pan with a lid and cook gently until the white is set but the yolk remains runny, 2–3 minutes. For lightly scrambled: pour the beaten egg into the skillet and let it sit undisturbed for 10–15 seconds, then gently push the cooked edges toward the center with a silicone spatula, allowing uncooked egg to flow out; repeat until softly set, about 1–2 minutes total. For over-easy: cook sunny-side until white mostly set (about 2 minutes) then carefully flip and cook 10–20 seconds more.
Season and finish
Immediately season the egg with the remaining 1/8 teaspoon (or to taste) of salt and freshly ground black pepper. If desired, sprinkle the chopped fresh chives over the egg.
Serve
Use a thin spatula to transfer the egg to a plate or on top of toast. Serve hot as an addition to a plate or sandwich.