It's up to you!
Prep Time: 0 Minutes
Cook Time: 5 - 10 Minutes
Approx. Total/Net Carbs for Entire Dish:
< 1 g / < 1 g
Salt & Pepper to taste
Tips & Substitutions
Making fried eggs without a non-stick pan can be tricky, but given the toxic elements of a non-stick pan we don't like using them. We use a cast iron pan to make our fried eggs. There is a learning curve but over time you’ll get better. Also if you season your pan and get a nice patina, you will find that making fried eggs is much easier.
If this is your first time making fried eggs or you aren't great at cracking eggs, crack your egg into a bowl first and then pour the egg into the pan.
Make sure to space your eggs well. They need space to get crispy and you need space to maneuver your spatula.
Everyone likes their eggs differently. Here are some variations to try:
Instead of covering your pan with the sunny side up option, you can tip your pan and spoon hot oil over eggs until opaque (avoid the yolks for the first few seconds of spooning oil over).
Try using one corner of the spatula to break through part of the white closest to the yolk in a couple of places to cause that area to cook and strengthen the white around the yolk before you flip. This can make the yolk less likely to break.
Heat oil at medium high heat until shimmering. You want to use enough oil to cover the entire bottom of the pan. You must make sure your oil is hot enough or else your eggs will stick.
Add one egg at a time and be sure to space them well. When you add your eggs, they should bubble as they hit the skillet. If they do not, your pan is not hot enough.
Sunny Side Up: When the edge of your egg turns an opaque white (about 1-2 minutes), cover your pan and reduce the heat to low. Cook for 4 minutes for over easy, 5 minutes for medium, and 6 minutes for over hard.
Crispy on Both Sides: When the edges turn an opaque white and set (1-2 minutes) flip and cook the other side 1-2 minutes. The longer you cook the eggs the harder the yolk will be. You can test how done the egg is by lightly touching the yolk and getting a feel of how done it is. That’s usually a better tell of how done your eggs are then just timing them.