This easy, no-fuss fried egg recipe, inspired by Alton Brown, delivers crispy edges and perfectly set whites with no flipping required. It’s a quick and simple way to make eggs with just butter, salt, and heat. Perfect for breakfast, brunch, or a light meal, it pairs well with toast, avocado, or whatever you have on hand!
Recipe Ingredients:
- 1 tablespoon unsalted butter
- 2 large eggs, cold
- Pinch kosher salt
How To Make The Final Fried Eggs?
- Preheat the Pan: Place a 10-inch (25 cm) carbon steel skillet in the center of your oven. Set the temperature to 450°F / 230°C and let it heat for an additional 30 minutes after reaching temperature to ensure even heat distribution.
- Prepare the Butter: While the pan heats, measure out the butter onto a square of parchment paper (or a non-stick surface). It should be soft but not melted for easy spreading.
- Crack the Eggs: Break both eggs into a small bowl or ramekin. This ensures a smooth transfer and prevents any broken yolks.
- Cook the Eggs: Carefully remove the hot skillet from the oven using an oven mitt or towel and place it on a heatproof surface (do not turn on a burner). Immediately add the butter and swirl the pan until fully coated. Before the butter is completely melted, pour the eggs into the center, season with salt, and cover the skillet with a fitting lid.
- Set the Timer: Cook for 4 minutes exactly—no peeking! Meanwhile, warm your serving plate. A hot plate ensures the eggs stay at the perfect temperature.
- Serve: Once time is up, remove the lid and use a thin spatula to gently free the eggs from the pan. Slide them onto the warm plate and enjoy immediately.
Recipe Tips:
- Preheat the pan properly: The pan needs to be extremely hot before adding the eggs. Let it sit in the oven for at least 30 minutes after reaching temperature.
- Use cold eggs: Cold eggs hold their shape better and cook perfectly with this method. Avoid using room-temperature eggs.
- Don’t skip the lid: Covering the pan traps heat and steam, ensuring the whites set evenly while keeping the yolk soft.
- Butter at the right time: Add butter just before the eggs go in. It should melt quickly but not brown, preventing burnt flavors.
- Warm the plate: A cold plate cools the eggs too fast. Keep a plate warm so your eggs stay hot and delicious until the last bite.
How To Store & Reheat Leftovers?
- Refrigerate: Let the eggs cool to room temperature, then place them in an airtight container. Store in the fridge for up to 2 days. They will lose some texture but can still be used in sandwiches or rice bowls.
- Reheat: Heat a non-stick pan over low heat, add a little butter, and warm the eggs for about 1 minute, just until heated through. Avoid high heat to keep the yolk from overcooking.
Nutrition Facts
- Calories: 160
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 370mg
- Sodium: 150mg
- Potassium: 140mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 12g
Check out More Recipes:
Alton Brown The Final Fried Eggs
Description
This easy, no-fuss fried egg recipe, inspired by Alton Brown, delivers crispy edges and perfectly set whites with no flipping required. It’s a quick and simple way to make eggs with just butter, salt, and heat. Perfect for breakfast, brunch, or a light meal, it pairs well with toast, avocado, or whatever you have on hand!
Ingredients
Instructions
- Preheat the Pan: Place a 10-inch (25 cm) carbon steel skillet in the center of your oven. Set the temperature to 450°F / 230°C and let it heat for an additional 30 minutes after reaching temperature to ensure even heat distribution.
- Prepare the Butter: While the pan heats, measure out the butter onto a square of parchment paper (or a non-stick surface). It should be soft but not melted for easy spreading.
- Crack the Eggs: Break both eggs into a small bowl or ramekin. This ensures a smooth transfer and prevents any broken yolks.
- Cook the Eggs: Carefully remove the hot skillet from the oven using an oven mitt or towel and place it on a heatproof surface (do not turn on a burner). Immediately add the butter and swirl the pan until fully coated. Before the butter is completely melted, pour the eggs into the center, season with salt, and cover the skillet with a fitting lid.
- Set the Timer: Cook for 4 minutes exactly—no peeking! Meanwhile, warm your serving plate. A hot plate ensures the eggs stay at the perfect temperature.
- Serve: Once time is up, remove the lid and use a thin spatula to gently free the eggs from the pan. Slide them onto the warm plate and enjoy immediately.
Notes
- Preheat the pan properly: The pan needs to be extremely hot before adding the eggs. Let it sit in the oven for at least 30 minutes after reaching temperature.
- Use cold eggs: Cold eggs hold their shape better and cook perfectly with this method. Avoid using room-temperature eggs.
- Don’t skip the lid: Covering the pan traps heat and steam, ensuring the whites set evenly while keeping the yolk soft.
- Butter at the right time: Add butter just before the eggs go in. It should melt quickly but not brown, preventing burnt flavors.
- Warm the plate: A cold plate cools the eggs too fast. Keep a plate warm so your eggs stay hot and delicious until the last bite.
Alton Brown The Final Fried Eggs
