Add Fried Egg Recipe

Bring your egg to room temperature for 10–15 minutes if possible — this helps even cooking and reduces risk of tearing the yolk when cracking.

Gather equipment: a small nonstick or well-seasoned skillet (6–8 inch), a spatula, a small bowl, and a plate.

Heat the pan

Place the skillet over medium-low to medium heat. Add the butter and oil to the pan. The oil raises the butter's smoke point; allow the butter to melt and foam but not brown, about 30–45 seconds.

Crack the egg

Crack the egg into a small bowl (this avoids shell pieces and makes gentle transfer easier). Tilt the bowl and gently slide the egg into the pan, keeping the heat at medium-low so the whites set without overcooking the yolk.

Set the whites

Let the egg cook undisturbed until the whites are mostly opaque and set at the edges, about 2–3 minutes. If you want whites fully set but yolk runny, cover the skillet with a lid for 20–30 seconds to trap steam and finish cooking the top whites.

Baste for glossy whites (optional)

Spoon some of the melted butter/oil over the top of the egg for 15–20 seconds to help the top set without flipping and to give a glossy finish.

Season

Season the egg with a pinch of salt and freshly ground black pepper to taste while it finishes in the pan.

For over-easy/over-medium

If you prefer an over-easy egg, gently slide a spatula under the egg and flip it carefully. Cook 10–20 seconds for over-easy (very runny yolk) or 30–45 seconds for over-medium (slightly jammy yolk).

Remove and rest

Use the spatula to transfer the egg to a plate. Let it rest 10–20 seconds to settle; residual heat will finish any slight cooking. Finish with extra salt or pepper to taste and optional chives or red pepper flakes.

Serve immediately on toast, a bowl, or alongside your dish. One fried egg is a single serving. If plating with other components, place yolk-side up so it remains visually appealing and easy to break when eating.