More people greet each day with fried eggs than any other style. Perhaps you’re a sunnyside up fan, or over-easy or basted is your preference.
1 to 2 T. butter
Eggs
Salt
Pepper
In fry pan over medium-high heat, cook butter until just hot enough to sizzle a drop of water. (If a very large pan is used, more butter will be needed.)
Break and slip eggs into pan. Reduce heat immediately. Cook slowly to desired doneness, spooning butter over eggs to baste or turning eggs to cook both sides. Season with salt and pepper to taste.
POACHED EGGS
The word poach comes from the French pocher which means to place in a pocket. Properly poached, the yolk is pocketed smoothly in the white. Breaking each egg into a saucer before slipping it into the water is gentler than cracking it directly in, and prevents mishaps.
Oil