Restaurants›Yellow Rose›Fried Egg Recipe

Fried Egg Recipe

Name: Yellow Roses FRIED EGG Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 count large eggs; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs unsalted butter; 0.5 tbs neutral oil (vegetable or canola) - optional; 1 tsp chopped fresh chives or parsley; 1 tsp hot sauce

Inspired by Yellow Rose

Time10m

Serves1

Make Fried Egg Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Eggs & Seasoning

2 count Large eggs1 tsp kosher salt1/4 tsp freshly ground black pepper

Fat for frying

1 tbs Unsalted butter1/2 tbs neutral oil (vegetable or canola) - optional

Finishes (optional)

1 tsp chopped fresh chives or parsley1 tsp Hot sauce

Method

Preparation

Bring ingredients together

Remove eggs from the refrigerator 5–10 minutes before cooking so they come closer to room temperature for more even cooking. Measure out butter and oil.

Crack each egg into a small bowl or ramekin (one bowl per egg if unsure) to make it easier to slide into the pan without breaking the yolk or introducing shell pieces.

Frying the eggs

Heat the pan

Place a nonstick or well-seasoned stainless steel skillet (8–10 inches) over medium-low heat. Add the butter and optional oil. Allow the butter to melt and foam but not brown, about 1–2 minutes. Combined butter and a splash of oil raise the smoke point and help even browning.

Add the eggs

Gently slide each egg from its bowl into the skillet, spacing them so they don't touch. Reduce heat to low–medium: you want gentle bubbling but not aggressive frying.

Cook whites until set

Cook undisturbed until the egg whites are mostly set and opaque and the edges are slightly lacy, about 2–3 minutes for runny yolks. If you prefer whites fully set, cook 3–4 minutes. Season the whites with a pinch of kosher salt and a little black pepper while they cook.

Optional basting or covered finish

For slightly set yolks without flipping: tilt the pan and spoon the hot butter/oil over the egg whites and around the yolk for 20–30 seconds to cook the top gently. Alternatively, cover the pan with a lid for 30–45 seconds to steam the tops until whites are fully set—do not overcover or yolks will firm up more.

Optional flip (over-easy/medium/hard)

For over-easy: when whites are set, carefully slide a thin spatula under each egg and gently flip; cook 10–20 seconds. For over-medium: 30–40 seconds; over-hard: 1–2 minutes until yolk is fully firm.

Taste and adjust seasoning: sprinkle the eggs with the remaining kosher salt and black pepper to taste immediately after cooking.

Finishing & Serving

Transfer eggs to a warm plate using a spatula. If desired, garnish with chopped chives or parsley and a few drops of hot sauce. Serve immediately while hot.

Clean-up tip: wipe the pan while still warm for easiest removal of residue; if burnt, soak with warm soapy water.