Breakfast: Perfect Fried Eggs

By SharonE

This comes from Cook's Illustrated. It's the only way I make my fried eggs...fully set whites, a little runny and crisp edges...yum.

Ingredients

• 2 tsp. vegetable oil
• 4 large eggs
• salt and pepper
• 2 tsp. unsalted butter, cut into 4 pieces and chilled

Details

Servings 4

Preparation

Step 1

1. Heat oil in 12- or 14-inch nonstick skillet over low heat for 5 minutes. Meanwhile, crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.
2. Increase heat to medium/medium-high and heat until oil is shimmering. Add butter to skillet and quickly swirl to coat pan. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from burner and let stand, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Slide eggs onto plates and serve.

Use a 8" or 9" pan for just 2 eggs.