Fried Eggs

The pan-fried egg needs no introduction. One of the most popular snacks of all is an egg gently fried in butter, bacon fat or olive oil so that the white is firm and lightly browned on the underside, the yolk still moist. In the parlance of the American diner, the egg may be fried just on one side—“sunny side up”—or turned “over easy”. A fried egg may be basted with hot fat during cooking so the white cooks more evenly, but this will also cook the yolk and dim its color. Seasoning is sprinkled on just before serving; with bacon fat none is needed. To prevent the eggs from sticking, use a well-seasoned frying pan or one with a non-stick surface.