Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 8 Ratings

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

Martha Stewart's Cooking School, Episode 101

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0