How to make it

  • Note:
  • A nonstick skillet is essential because it ensures an easy release of the eggs. Since burners vary, it may take an egg or two before you determine the ideal heat setting for frying eggs on your stovetop. Follow the visual clue in the recipe and increase the heat if necessary. If you’ve just fried up some bacon or happen to have some bacon grease around, use it in place of the butter for really tasty fried eggs. Unlike butter, however, bacon grease will not go through visual changes that you can use to gauge the pan’s heat.
  • 1. Heat 10-inch heavy-bottomed nonstick skillet over lowest heat for 5 minutes. Meanwhile, crack open 2 eggs into cup or small bowl; crack remaining 2 eggs into second cup or small bowl. Add butter to skillet; let it melt and foam. When foam subsides (this process should take about 1 minute; if butter browns in 1 minute, pan is too hot), swirl to coat pan.
  • 2. Working quickly, pour two eggs on one side of pan and other two eggs on other side (see illustration below). Season eggs with salt and pepper; cover and cook about 2 1/2 minutes for runny yolks, 3 minutes for soft but set yolks, and 3 1/2 minutes for firmly set yolks. Slide eggs onto plate; serve.
  • Note: Crack the eggs into two cups and slide the eggs into the hot skillet simultaneously.

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