How to Make Consistently Perfect Fried Eggs (No Flipping Required!)

Heat a non-stick skillet or frying pan over low to medium-low heat. It’s important to use a pan that distributes heat evenly to avoid burning or overcooking the eggs.

Add Butter or Oil:
Add the butter or oil to the pan and allow it to melt completely, swirling it around to coat the bottom of the pan. The fat should be hot but not smoking, which ensures a crispy edge without burning.

Crack the Eggs:
Crack each egg gently into a small bowl first (this helps avoid any shell fragments) and then slide it into the pan. Doing this helps you control the placement of the eggs, keeping them neat.

Cover the Pan:
Immediately cover the pan with a lid. The lid traps the steam, which helps cook the whites perfectly while keeping the yolk intact and runny. This is key to not having to flip the egg.

Cook to Desired Doneness:
Let the eggs cook for 3-5 minutes, depending on how runny you like your yolk. The whites should be fully set and the yolk should still be soft and runny. For a firmer yolk, cook for an additional minute or so with the lid on.

Season and Serve:
Once cooked to your liking, carefully slide the eggs out of the pan using a spatula. Season with salt and pepper to taste. Serve immediately while they’re hot!

Serving and Storage Tips

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