Name: Fried Eggs for Two
Total time: PLACEHOLDER
Ingredients: 2 large eggs; 1 1/2 teaspoons unsalted butter (cold); Salt and ground black pepper

Why This Recipe Works

We decided to eliminate the guesswork and figure out the best and easiest fried egg recipe, for eggs with firm whites and yolks that set up high and thick but still runny. We discovered that there is no point in frying eggs in anything but a nonstick pan. The initial heat setting was also important. A five-minute preheating of the pan over a very low fire put it at just the right temperature to receive the eggs, which could then be covered and cooked for just 2 ½ minutes to reach perfection.

Before You Begin

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.

Instructions

Heat 8- or 9-inch heavy-bottomed nonstick skillet over lowest heat for 5 minutes. Meanwhile, crack open 1 egg into cup or small bowl; crack remaining egg 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.

Working quickly, pour one egg on one side of pan and second egg on other side, (see illustration below). Season eggs with salt and pepper; cover and cook about 2 minutes for runny yolks, 2 1/2 minutes for soft but set yolks, and 3 minutes for firmly set yolks. Slide eggs onto plate; serve.