Fried Eggs
Milk Street published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
For the best fried eggs, we cook them covered so the surface of the whites sets quickly and without risk of overcooking the yolks. Runny-yolked fried eggs can make a complete meal out of a simple salad, fried rice, or avocado toast.
- Time
- 7 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 19 g
Weights are estimates. Together, the ingredients weigh about 220 g before cooking, which is about 55 g per serving.
Steps
Heat a nonstick skillet over medium heat. For 4 eggs, use a large skillet; for 2 eggs, use an 8-inch skillet.
Add the butter to the skillet and let it melt until foaming.
Carefully crack the eggs into the skillet, spacing them evenly.
Cover the skillet with a tight-fitting lid.
Cook, covered, until the surface of the whites is just set but the yolks are still runny, about 2 to 3 minutes.
Notes
To make just two eggs, use an 8-inch nonstick skillet and 2 teaspoons of butter. Covering the pan is essential to set the whites without overcooking the yolks.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 104
- Protein
- 6 g
- Carbs
- 1 g
- Fat
- 9 g
- Fiber
- 0 g
Where the calories come from
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