Fried Egg

Ingredients

• 1 tbsp unsalted butter
• 1 large egg
• 1 pinch kosher salt
• 1 pinch black pepper

Instructions

1. Heat a small nonstick or well-seasoned skillet over medium-low heat until warm, about 2 minutes.
2. Add the butter and let it melt and foam, 30–60 seconds, swirling to coat the pan.
3. Crack the egg into a small bowl, then gently slide it into the skillet; reduce heat to low if the butter begins to brown.
4. Cook undisturbed until the edges set and the white is mostly opaque, 2–3 minutes. Tilt the pan and spoon some melted butter over the white once or twice to help it set.
5. For sunny-side up, continue cooking until the white is set but the yolk is still runny, 3–4 minutes total, with gently sizzling edges.
6. For over-easy/medium/hard, slip a thin spatula under the egg and flip. Cook 10–15 seconds for over-easy (yolk very runny), 30–45 seconds for over-medium (yolk slightly jammy), or 60–90 seconds for over-hard (yolk fully set).
7. Season the egg with the kosher salt and black pepper immediately after cooking and transfer to a warm plate.
8. Serve at once while hot and the textures are distinct—tender white and your chosen yolk doneness.