BASIC FRIED EGGS (two)
Use a heavy skillet or nonstick pan, and don’t cook over high heat or the white will become tough and rubbery.
2 teaspoons butter, oil or bacon fat
1.Melt the fat in a skillet. Break the first egg into a saucer. When the fat is hot, slide in the first egg. Repeat with the second egg and reduce the heat.
2. If the eggs are to be cooked “sunny side up” — that is, not turned over — spoon the hot fat over them until the whites are set and the yolks lose their shine, or else cover the skillet and let the eggs cook for 2 to 3 minutes.
3. If they are to be turned over, use a spatula to lift each egg gently. Turn and cook for 30 seconds more until the white is set over yolk. Remove to a warm plate.
adapted from Marion Cunningham, The Fanny Farmer Cookbook