The problem with fried eggs is this: the white takes longer to cook than the yolk. A lid lets steam cook the white from above while the yolk stays runny. Without one, either the white is undercooked or the yolk sets.
Ingredients
For the pan
Method
-
Melt the butter
Melt the butter in a pan over a medium heat.
-
Crack the eggs
Crack the eggs into a bowl first and then into the pan, so no shell gets in.
-
Put the lid on
Turn the heat down, cover and cook for 4 minutes.
-
Check
The white should be completely opaque and a thin film should have formed over the yolk.
-
Season
Scatter with salt, black pepper and pepper flakes and serve.
Tips
- Use a lid; the steam cooks the white from above without setting the yolk.
- Do not scatter salt on the yolk, as it leaves white specks.
- Crack the eggs into a bowl first; shell in the pan is hard to fish out.
Nutrition
215
kcal
14 g
Protein
17 g
Fat
1 g
Carbs
Values are per serving and approximate.
Frequently Asked Questions
Why does the yolk set before the white is cooked?
The white takes longer than the yolk. With a lid the steam also cooks the white from above and the yolk stays runny. Without one, either the white is undercooked or the yolk sets.
Where should the salt go?
Not on the yolk. Salt touching the yolk leaves white specks; scattering it over the white looks better.
How long should they cook?
Four minutes over a low heat with the lid on. The white should be completely opaque with a thin film over the yolk.