Basic Fried Eggs

Recipe courtesy of the American Egg Board.

Recipe Ingredients:

Butter, as needed
2 to 4 large eggs
Salt, to taste
Ground black pepper, to taste

Cooking Directions:

1. For Sunny-Side-Up Eggs: Heat 2 teaspoons butter in nonstick skillet over medium-high heat until hot.
2. Break eggs and slip into pan, one at a time. Immediately reduce heat to low.
3. Cover pan and cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes.
4. Sprinkle with salt and pepper to taste. Serve immediately.

Makes 2 to 4 servings.

For Over-Easy or Over-Hard Eggs: Cook as for Sunny-Side-Up, but do not cover pan. When whites are completely set and yolks begin to thicken but are not hard, slice turner under each egg and carefully flip it over in pan. Cook second side to desired doneness, 30 seconds to 1 minute.

For Basted Eggs: Cook as for Sunny-Side-Up, but use 2 tablespoons butter and do not cover pan. Cook until edges turn white, about 1 minute. Begin basting eggs with butter from pan. Cover pan between bastings and continue cooking until whites are completely set and yolks begin to thicken but are not hard, 4 to 5 minutes.

For Steam-Basted Eggs: Cook as for Sunny-Side-Up, but use 1 teaspoon butter or a light coating of cooking spray. Cook until edges turn white, about 1 minute. Add 1 teaspoon water to pan. Cover pan tightly. Continue cooking until whites are completely set and yolks begin to thicken but are not hard, 4 to 5 minutes.

Recipe and photograph courtesy of the American Egg Board.