Fried Eggs

 

As eggs age, the whites tend to become runnier and the membrane that holds the yolk together becomes weaker, so the eggs are apt to spread out and the yolk break, which is not desirable for fried eggs.  Therefore, use the freshest eggs that you can find for the most attractive fried eggs.  The amount of butter is mostly determined by the size of the skillet.  The skillet should be covered by a thin layer of butter after the butter melts.  A nonstick skillet works best when frying eggs.  The doneness is determined by the cooking time and you will need to experiment to find the doneness that you like.  The size of the skillet will determine the number of eggs that can be cooked in it at once.  You don't want to cook the eggs too close together, so allow enough room in the skillet for the number of eggs you want to cook.

 

 

  Desired number of fresh eggs
  Butter (approximately 2 teaspoons per egg)
  Salt and freshly ground pepper to taste

 

 

Heat a nonstick skillet over medium heat.  Add the butter and as soon as it is melted, swirl the pan to cover the bottom of the skillet thoroughly.  Crack the eggs and add to the skillet, leaving space between each.  Cook over medium heat for 2 to 3 minutes or until the yolk is set.  Salt and pepper the eggs and then carefully turn with a spatula.  Cook on the second side until cooked to the desired doneness, approximately 2 to 3 minutes.  Salt and pepper the second side if desired and serve immediately.