In the United Kingdom, fried eggs are served for breakfast alongside marmite soldiers. In Spain, they're served with rice. In the American South, with grits, and in New England, corned beef hash. Bacon, sausage and toast are universal fried egg breakfast pairings. Fried eggs taste different depending on how long you cook them. Some people like the yolk a bit “runny,” or liquid, to dip their toast in; others find that distasteful and prefer a hard yolk, fully cooked. It’s easy to achieve a non-runny-yolk fried egg. You simply pierce the yolk during the cooking process.
Place 3/4 tablespoon of butter and 3/4 tablespoon of olive oil into a non-stick or cast iron skillet. The olive oil will help prevent the butter from burning and turning brown.
Heat the pan to medium.
Crack an egg into a small bowl.
Slide the egg from the bowl into the pan after the butter begins to foam.
Let the egg cook for two to three minutes. When the white begins to set, use the corner of a spatula to gently break the yolk in the pan in several spots. This allows the yolk to spread and reach the surface of the pan, allowing it to cook completely.
Remove the egg with the spatula once the yolk is set, transfer onto a plate and sprinkle with salt and pepper to taste.
Siobhan Egan has edited newspapers and news websites at the Jersey Shore since 1999 and been an attorney since 1994. Her writing has won five statewide awards from the New Jersey Press Association. She has a Bachelor of Arts in Spanish from Bucknell University and a Juris Doctor from Temple University.