My Recipe Box

Easy Fried Eggs

by Jennifer Armentrout

fromFine Cooking
Issue 56

A fried egg makes a great topper for any hash, including our southwestern-style Sweet Potato & Chile Hash. Fried eggs are easier to cook if not crowded in the pan; if you’re frying a lot, keep them warm by undercooking them slightly and holding them on an oiled baking sheet in a 200ºF oven.

Sunny side up

Crack an egg into a cup. Heat about 2 tsp. butter or oil in a small nonstick skillet over medium heat. When the fat is hot, slip in the egg, season it with salt and pepper, and turn the heat to medium low or low. Cook until done to your liking, 1 to 2 minutes, basting the egg white with the fat to help it set.



Over easy

Begin cooking as you would for sunny-sideup eggs but rather than basting the egg, flip it gently with a spatula after the first side has set and continue to cook for another minute or until done to your liking.


Photos: Scott Phillips

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