Heat the pan:
Start by heating a non-stick skillet over medium-high heat. Allow the pan to warm up for about a minute.
Add butter or oil:
Add 1 tablespoon of butter or olive oil to the pan. Let it melt and coat the bottom of the pan evenly. If using butter, you’ll want to make sure it starts to bubble but not burn. If you prefer olive oil, ensure it’s nice and hot but not smoking.
Crack the eggs:
Carefully crack the eggs into a small bowl or cup (to avoid any shells getting into the pan). Gently slide each egg into the hot pan. Don’t overcrowd the pan; if you’re cooking more than two eggs, do them in batches.
Fry the eggs:
Allow the eggs to fry undisturbed for about 2-3 minutes. You’ll notice the whites start to set around the edges, while the yolks remain soft and runny in the middle. For eggs with crispy edges and a tender yolk, don’t flip them. However, if you prefer your yolk fully cooked, you can flip the eggs gently after 2 minutes and cook for an additional 1-2 minutes until they reach your desired level of doneness.
Season:
Sprinkle salt and pepper to taste. If you want to add a little extra flavor, sprinkle paprika or chili flakes on top of the eggs.
Serve:
Once the eggs are done to your liking, remove them from the pan and transfer them to a plate. You can garnish with fresh herbs like parsley, chives, or cilantro for a pop of color and freshness.
