Fried Egg

For the best results, use butter instead of oil when frying eggs; butter has emulsifiers that prevent eggs from sticking to the pan. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Source: Martha Stewart's Cooking School, Episode 101


  • 1 tablespoon unsalted butter
  • 1 large egg
  • Coarse salt and freshly ground pepper
  • 2 sliced cooked bacon, for serving (optional)
  • Toast, for serving (optional)


  1. Heat an 8-inch nonstick skillet over medium heat; add butter. When butter begins to sizzle, crack an egg into pan. Cover, and cook until white is light golden underneath, 2 to 3 minutes. For "over easy," flip egg with spatula and cook for 30 seconds. Season with salt and pepper. Serve immediately with bacon and toast, if desired.


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