Time: 10 min.
Complexity: easily
Servings: 1

In this recipe, Alton Brown will teach you how to fry a delicious sunny-side-up egg on both sides so the yolk remains runny and you can flip it without a spatula. The key to success is a nonstick frying pan, butter, and low heat. Under these conditions, the eggs will easily release from the pan. But even if the yolk breaks, the result will still be delicious. Next time, try practicing on just one egg.

Ingredients:

• 2 eggs (the fresher the better)
• 1 tbsp unsalted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs

We recommend

Preparation:

Step 1
• Heat a small nonstick frying pan over low heat and add the butter. Once the butter stops foaming, crack the eggs into the pan. Raise the handle about 2 cm so the eggs drip onto the far side of the pan.
Step 2
• Cook for 30 seconds or until the whites begin to set, then lower the handle and shake the pan to ensure the eggs are not sticking. Season with a pinch of salt and black pepper and continue cooking over low heat until the whites are opaque. Shake the pan to loosen the eggs, then lift the pan, holding it about 12 inches from the heat. Now flip the eggs by pushing the pan forward and upward.
Step 3
• As soon as the eggs begin to flip, lift the pan and catch them so the exposed yolks land softly. The goal is to keep the yolks from breaking. If you succeed, count slowly to 10, then flip the eggs again, transfer them to a plate, and serve. If the yolks do break, cook for another minute and serve. The scrambled eggs will still be delicious.

Votes: 2