Ingredients:

  • 1 large egg (US Large, approx. 50g/1.8oz)
  • 1 teaspoon butter or 1 tablespoon olive oil or 1 tablespoon bacon fat (5 ml / 15 ml / 15 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Place the non-stick skillet over medium-low heat. Add butter/oil/bacon fat and let it melt and coat the pan evenly. Make sure the pan is hot enough, but not smoking.
  2. Gently crack the egg into a small bowl. This prevents shell fragments and allows for controlled placement in the pan.
  3. Gently slide the egg from the bowl into the heated pan.
  4. For sunny-side up: Cook undisturbed until the whites are set, but the yolk is still runny. Cover the pan with a lid for the last minute to help the whites set evenly.
  5. For over easy: Cook as above, then gently flip the egg with the spatula and cook for 10-15 seconds, until the white is set but the yolk is still runny.
  6. For over medium: Flip and cook for 30-45 seconds, the yolk will be thicker but not fully set.
  7. For over hard: Flip and cook for 1-2 minutes, until the yolk is completely set.
  8. Remove the fried egg from the pan with the spatula. Season with salt and pepper to taste. Serve immediately.